| wet storage, and accelerated aging. |
[Sep. 18th, 2006|02:14 pm] |
Does anyone know much about wet storage and what it is?
Being that we tend to be impatient, I was trying to consider what happens during aging.
Like... we know something grows on the cake, since it gets dusty. Besides air oxidizing, something is probably growing on the tea (not talking about poopoo pu, bugs).
We also know that not all teas age the same.
That would imply that different things growning on a cake make it taste different. Like.. when bread gets moldy, sometimes it's green, and sometimes, it reddish brown, or black.
I've heard that it's a good idea to store some aged tea that has aged well with young teas. That would suggest to me that it would somehow innoculate the new tea with the good rot.
So, taking that one step further, would it be worthwhile to do a room temp rinse on a well aged cake, and then spray it on a new sheng cake? I'm not talking about keeping it wet. Just a spray to start the culture. I would think that you still wouldnt want it soggy, since that would promote the growth of something else rather than the bioactivity that you'd want since it appears that dry storage favors the better rot.
Does any of that makes sense? I'd like to know more about wet storage, other than it's a sham to forge cakes, since Marshaln has said that there is such a thing as good wet storage.
What are they doing, and how are they doing it? |
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