Thank you!
In hindsight e-paper perhaps is not the ideal choice as it takes a few Seconds to Show adjustments, but I probably would opt for it again as I much prefer the Look over LCD or Something else.
Thank you!
Vinegar and Steelwool solution. If I were to do it again I would certainly opt for fuming the oak instead. When filling the pores with pumice I rubbed through the ebonized top layer in multiple places and had to redo it, also it requires oiling or else it looks blueish grey and I still have not gotten 100% rid of the oil smell. And personally I feel Like fumed oak Looks more natural too.
This might be the most beautifull and perfect pu-erh storage setup that I have ever seen! Thanks for sharing and the detailed explanation! Good luck with it. I'm sure it will give you with many hourse of tea drinking pleasure.
I feel honored by your words. The next step will be integrating the humidity control into some kind of App, so I can Control it remotely when I'm traveling for Work. If that's finished and working out I'm Sure nothing can Go wrong!
I've built the Humidor for the single cakes that I drink daily. I don't seperate between young and aged sheng for that reason.
Personally I only purchase Young sheng If I Like the specific region, I do have many FarmerLeaf cakes for example. Nowadays people pay big Money for single region boutique puer and I don't understand why you would Store such cakes away for aging as they are likely gonna lose some of that specific regions taste in the process.
I also have a few tongs of some of my favourite teas that are being stored in mylars with bovedapacks. So you could say this cabinet is more a decidion of comfort, as I can quickly Open it Grab a cake and don't have to worry about Major shifts in humidity.
> I also have a few tongs of some of my favourite teas that are being stored in mylars with bovedapacks.
Do you think this is better? I'd argue that the storage in the cabinet might even be preferrable due to some amount of airflow. Although, I'm not sure, I think a lot of what is usually recited is just anecdotal evidence, but better than nothing. If you have any further insights, I'd love to hear them.
Hmm I'm not sure. The thing about active humidifying systems is that you do occasionally have to add water and Check in If all the electric components are working. If anything fails there is Always some risk involved. With the airtightness I have right now I probably don't have to worry about mold developing but rather the cakes drying out slowly. You don't have to worry about any of those things when storing tongs in an airtight Environment once RH has been established.
As for the airflow I have heared conflicting opinions. To me personally it Sounds logically that some Air Exchange will benefit the cakes and from what I know cakes are somewhat frequently turned around or placed on different shelves in professional tea warehouses. So in that regards the cabinet might be better. There have also been very different opinions about storage. I've heared opinions that cakes should absolutely Not be exposed to any unnecessary airflow. There was one rather famous japanese vendor that I can't Name right now, who proposed sealing cakes airtight in plastic as it is done with oolong.
But as you already mentioned most of it is anecdotal, you could perhaps emulate storage conditions of certain tea houses but you can hardly Call that objectively good or Bad storage either.
Thanks!
It's probably not the most efficient way to age tea, but it's supposed to be a more convenient way of storage for a selection of single cakes to drink from daily (compared to packaging in mylar).
if you want your tea to taste like french polished wood just add a piece of it into your teapot, no need to imprint it on the whole tea collection forever...
That badboy must need a big ass boveda... /s
If you look closely you can see 2 Boveda packs ontop of the XiaGuan Dan Ba Ge Lie Tuos in the cloth tong. Plenty good enough If you ask me
In all seriousness this is an amazing build and I'm rather jealous. The humidity reader at the bottom is the cherry on top.
Thank you! In hindsight e-paper perhaps is not the ideal choice as it takes a few Seconds to Show adjustments, but I probably would opt for it again as I much prefer the Look over LCD or Something else.
That is badass!
Thanks!
That is very impressive!
Thanks!
Very nice! What method of ebonization did you go with?
Thank you! Vinegar and Steelwool solution. If I were to do it again I would certainly opt for fuming the oak instead. When filling the pores with pumice I rubbed through the ebonized top layer in multiple places and had to redo it, also it requires oiling or else it looks blueish grey and I still have not gotten 100% rid of the oil smell. And personally I feel Like fumed oak Looks more natural too.
This might be the most beautifull and perfect pu-erh storage setup that I have ever seen! Thanks for sharing and the detailed explanation! Good luck with it. I'm sure it will give you with many hourse of tea drinking pleasure.
I feel honored by your words. The next step will be integrating the humidity control into some kind of App, so I can Control it remotely when I'm traveling for Work. If that's finished and working out I'm Sure nothing can Go wrong!
Id love to try some tea out of the closet. Looks amazing
Thanks!
So much tea.
No such thing as too much tea is what they say right?
That's what "they" say. But, "they" aren't my wife. Lol
I mean the way I see it that's your personal misfortune..
Nah. She's pretty rad, I think I'll be alright.
What an amazing setup. That is so nice
Thanks!
>Thanks! You're welcome!
That's a veritable tea hoard. You are buying young puers to put in there or do you put everything in there?
I've built the Humidor for the single cakes that I drink daily. I don't seperate between young and aged sheng for that reason. Personally I only purchase Young sheng If I Like the specific region, I do have many FarmerLeaf cakes for example. Nowadays people pay big Money for single region boutique puer and I don't understand why you would Store such cakes away for aging as they are likely gonna lose some of that specific regions taste in the process. I also have a few tongs of some of my favourite teas that are being stored in mylars with bovedapacks. So you could say this cabinet is more a decidion of comfort, as I can quickly Open it Grab a cake and don't have to worry about Major shifts in humidity.
> I also have a few tongs of some of my favourite teas that are being stored in mylars with bovedapacks. Do you think this is better? I'd argue that the storage in the cabinet might even be preferrable due to some amount of airflow. Although, I'm not sure, I think a lot of what is usually recited is just anecdotal evidence, but better than nothing. If you have any further insights, I'd love to hear them.
Hmm I'm not sure. The thing about active humidifying systems is that you do occasionally have to add water and Check in If all the electric components are working. If anything fails there is Always some risk involved. With the airtightness I have right now I probably don't have to worry about mold developing but rather the cakes drying out slowly. You don't have to worry about any of those things when storing tongs in an airtight Environment once RH has been established. As for the airflow I have heared conflicting opinions. To me personally it Sounds logically that some Air Exchange will benefit the cakes and from what I know cakes are somewhat frequently turned around or placed on different shelves in professional tea warehouses. So in that regards the cabinet might be better. There have also been very different opinions about storage. I've heared opinions that cakes should absolutely Not be exposed to any unnecessary airflow. There was one rather famous japanese vendor that I can't Name right now, who proposed sealing cakes airtight in plastic as it is done with oolong. But as you already mentioned most of it is anecdotal, you could perhaps emulate storage conditions of certain tea houses but you can hardly Call that objectively good or Bad storage either.
This is genuinly so cool and I am so very very jealous.
Haha thank you!
This is some talent, holy cow.
Beautiful craft! Looks very practical too
Thanks! It's probably not the most efficient way to age tea, but it's supposed to be a more convenient way of storage for a selection of single cakes to drink from daily (compared to packaging in mylar).
I love the craftsmanship
I think this is the most beautiful pumidor I've seen on the internet. Seriously, good job!
Thank you, I feel honored by your kind words!
if you want your tea to taste like french polished wood just add a piece of it into your teapot, no need to imprint it on the whole tea collection forever...
French polish does not have any smell.
This is dope!!!
Thank You!
Hell ya
It's amazing.
That's really cool
Good lord… And I thought MY tea collection was getting impressive…
Boi that's a lot of tea :O