Saveur Blog Awards Ceremony
Just an update on the award nomination this blog received from Saveur Magazine. I had hoped to attend the awards event in NYC September 26-28, but at this time I don’t think I will be able to get the money together in time. While I can pull together a few hundred in a month’s notice, the funds for a NYC trip are just beyond what I can scrounge up in a few short weeks. While this is disappointing, I’m mostly resigned to the idea that I probably won’t be able to attend. A friend encouraged me to try GoFundMe, so I did set up a fund. The link is above at the top right hand of the blog, and here. If I can meet the fund goal remaining of $1350, I will be able to go. If not, I will return all donations.
Stack of once-moldy teas and a soft, but stiff craft brush. |
Airing and Storing Musty Old Puerh Tea
Over the past year I’ve worked on airing some particularly wet stored puerh teas. I received these teas from friends who had declared them a loss, and planned to toss them out. When I suggested trying to air them myself, my friends graciously mailed them to me with a “good riddance” or some such. So, exactly when should we air out our puerh teas?
*When the package arrives off the boat from China, or
elsewhere.
I’ve noticed that nearly all my puerh teas arrive in need of
airing, some more than others. Shou puerh definitely needs a good airing and
settling time. Most teas are stored in warehouse storage by vendors, often in
huge stacks. Some warehouses have a climate control system, but others might
not. The best stored teas are usually from collectors who take premium care of
their tea, but most of us are buying tea from vendors who use some type of
warehouse storage. Regardless if the tea is dry or wet stored, most teas benefit
from airing upon arrival.
*When the tea undergoes a wet storage process.
Many puerh vendors offer teas with a “wet” storage process.
Many people enjoy the flavor of a wet-stored puerh tea. I like the excellent
start to aging a puerh tong that a few years of more humid storage yields. In my
drier climate, I can air and finish off the aging myself, and this results in the
tea moving through those awkward “teenage” years of fermentation more quickly.
As an older person, I can’t expect to live long enough to age out many of my
teas. I’m okay with that, but I do want some drinkable teas and a bit of wet
storage is just the ticket.
Musty Taobao cake sample, acquired from a friend |
"Start photo," September 2015. |
"Start photo," September 2015 |
Washing the wrapper--a fail. |
Over the winter, I aired the tea in the bread bowl, alternating
a day or two exposed and then covered the bowl on dry days. My house is
exceptionally dry in the winter with around 10-30% RH, which is desert climate.
This is enough to send most molds to the grave. Occasionally I wiped the wood
lid with water to keep at least some moisture in the tea. This is a balance of
humidity and dryness to keep the tea alive but not enough to allow the mold to
proliferate.
Montage of "start" photos, Sept. 2015. |
My goal was to encourage the correct fermentation and
discourage mold without killing off the tea. In other words, I want to get the
tea back on the right path of fermentation. The teas are still a bit green, and
this green needs to live in the meantime and ferment more, but without the
nasty white mold taking over. The tea lost most discernible odors over the dry
winter months. In the late spring of this year with the start of the hot summer
season, I moved the bowl to my three season porch along with my other teas to
take advantage of the humid time of year.
In bright sun for a photo, summer 2016 |
September 2016 |
Today I removed the teas and gave them a good brushing
outside to remove any dusts or particles from the exterior. I don’t notice any
particular smell now to these cakes. It’s time to re-wrap the tea.
Wrapping Puerh Beengcha
I’m not an expert wrapper. Despite what Old Cwyn thinks of herself, she won’t be hired by the puerh industry any time soon. But I can re-wrap a cake well enough for storage. I like the mulberry papers sold by Wymm Tea. Unfortunately the price has increased from the 50 cents per sheet I paid to now $1 per sheet. But the papers arrive nicely rolled up in a slim box which is great for storing them until needed.
Start by placing the cake upside down. |
The trick to wrapping is to pull the wrapper toward the beenghole and work with the creases that form, adjusting to the size needed. I'm doing a right-handed fold. A left handed fold faces the opposite direction.
Pull the wrapper toward the beenghole. |
Firmly crease the fold with your thumb once you get it where you want it. You might notice that the first few folds will take in the corners and form a a sort of straight line across the cake. Someone folding more perfectly might have better geometric lines.
Folds spaced about one inch or 2 cm |
The musty flavor needs a couple more years to integrate into
the tea, but I’m certain the white mold won’t return under ordinary dry storage
conditions. By that I mean a proper room temperature with a moderate relative
humidity.
Wrapping a partial beeng holds best with a twist of the ends. |
Storing the stack of cakes in a crock is sufficient. Any excess of
humidity in the surrounding air will absorb into the paper wrapper before it
gets to the tea. I don’t have a problem storing this with other sheng cakes
because the wrapper is rather thick, but not everyone stores wet and dry teas
together.
Loose tea from the bottom of the crock. This stuff is a bit white still. |
Have a great Labor Day weekend!
Interesting! How is it possible to tell what is ok for mold or what's going to be dangerous to keep around?
ReplyDeleteYellow or green molds are not good. By yellow, I distinguish from the beneficial fungi Eurotium cristatum, "golden flowers, which grow on Fu Zhuan brick tea and are a delicacy. Puer should not, in general, have mold when the cake is Yunnan Assamica varietal.
DeleteHi Cwyn,
ReplyDeleteDo you think the same process could kick-start dried out cakes? Or, would you handle those differently?
If the cake hasn't been dried out for long, I think crock storage is a good way to concentrate moisture when the inside of the lid is wiped with a damp cloth, or soaked clay pieces or pouch buttons added. Because this tea was already suffering mold, obviously I didn't add moisture very often for some months.
DeleteWhat would you recommend for ripe pu-erh cakes with an extremely strong mushroom/musty smell? I have a few cakes that I got and right from the start, the look and feel were off. They felt too dry and pieces came off in my hands. The flavor of the brew was like drinking death. I'm happy if I can save them and the later brews did give me some hope that there might be a good flavor hiding in there, I just don't know how to save them. The area where I live is so humid that the few cakes I tried leaving open to the air got moldy. Is a crock a good place to store them on a regular basis? Should I invest in one? Right now, the only way I've been able to keep pu-erh in my climate is to seal them in air-tight containers and occasionally open them to add some new air. This works but I'm concerned with how dry these are. I feel like they need more moisture.
ReplyDeleteI also have a raw pu-erh that got moldy being left out to the air. I took the moldy pieces off and then inspected the cake with a jeweler's loupe. It looked mold-free, but just to be sure that it wasn't inside the cake, I broke up the cake so that it's loose tea now. The scent was green and fresh so I was encouraged, the moldy pieces did not smell so good. I inspected it with the loupe and it seemed to be without mold. I then left the tea to air out, outside in the afternoon when the humidity was reasonable and the sun wasn't too bright. I could get a separate stoneware container for the raw pu-erh and put it in and then moisten it lightly, periodically. Should I put it in with another raw? I have a raw cake that wasn't moldy that I could put in with it, but would that be safe?
I'm new at trying to fix bad situations with the pu-erh but I'm very happy to learn, so if you have any suggestions at all, I'd greatly appreciate them.
Sounds like you have a very humid climate. Air circulation and flow is key for humid climates, keep that air moving. I would look for unglazed puerh jars and break up your ripe or moldy tea and leave the lid off, making sure you have a fan on or some sort of air circulation.
DeleteFor fully aged teas or on very humid months you might want to consider shrink wrapping individual valuable cakes to keep out the humidity. People from Southeast Asia report needing to do this during rainy seasons.
I think we learn a lot from mold, about the needs of the tea. I'm glad you are learning as I have from my storage issues.
Thank you so much for your guidance! I got an unglazed pot today. I stacked the pu-erh in it (it's too narrow to lay them out like what you did), and I'll rotate them periodically. I put the cover on since it's 93% humidity here now and that's just way too much. I think I'll take the pot outside with me and set it in the shade and take the cover off while I'm gardening so it can get some fresh air. The cakes were really dry when I got them and they need moisture, but in moderation.
DeleteRight now, they're in paper wrappers. I taped the ones shut that I'd opened. I'm going to look into getting some mulberry paper and natural string to secure them.
Thank you again for all your help. I was really so disappointed getting such rank cakes and it's great to feel like I can do something to try to fix them, rather than being stuck with such bad tea. So, I appreciate that. :)
What do you recommend for dank cork tainted wine tasting wet Taiwan stored cakes? I unwrapped them and stashed them in a closet in my guitar room and set the room humidifier at 60%
ReplyDeleteI would store them out in the open air wrapped In paper. Depending on the level of dank, at least 6 months. The above teas took a couple of years to improve.
Delete