Learning How to Age White Tea TOGETHER!
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- čas přidán 3. 04. 2020
- Aged White Tea has become a big thing among the tea community over the past decade - turning a warm and light tea into gorgeous, honeyed and drunken brews. BUT, how should you store your White Tea for successful ageing? Let's find out together with this unique global community study!
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I’ve been ageing white tea for almost a year now in Canada. I’ve been happy with the results. Glazed 3-gallon stoneware crocks with 65% boveda packs. Lids allow only a small amount of air transfer. Keeping it around room temp. Definitely will participate in this experiment. Will throw some in the crock too for comparison
My expectations for this experiment: Dry with no air loses a lot of aromatics and barely changes, assuming you’ve done well keeping air out. Dry with air loses a lot of aromatics but also has ageing from oxidation. Humid ages fairly quickly, perhaps more so if increasing air exchange but I expect little different between the 2 humid. It takes extremely little oxygen to get enough for oxidation. Humidity ages white noticeable faster imo. I wouldn’t go above 65% personally. I’m interested to see the difference between the humid vs the dry though, that’s the real question. Too dry will definitely be problematic though. If you go below a certain degree of moisture content in the leaves, they quickly and permanently lose aromatics. So you don’t want to get too crazy with keeping it dry. Basically no activity happens with humidity up to about 50% so anything below that isn’t going to contribute to fermentation really. For fermentation; temperature increases activity of microbes and humidity increases growth of microbes
White also ages much faster than Pu’erh. From my experience and research, roughly 3 times faster in relative changes. Don has me pumped to see the results in a year. If you can’t tell, I love aged whites!
I've been keeping an aged white cake of unknown origin (gift to me) in with my sheng at ~65-68% RH and reasonable room temp (18-20C).
When I first got this cake it was like straw and dry leaves. Since I've been storing it, it's become medicinal, soupy, molasses/honey, and frankly a joy to drink.
Reckon I ought to pick up some new young white to try some other storage methods.
Oh, i've been waiting for this ever since the Live Tea Session!
Crowd-ageing tea! This might end up turning my small flat into a tea cave.
When brewed it, it give a very pale, champagne-coloured liquor that has a very light, soft, sweet, velvety flavour.
Really want to give this a go can’t wait to get this
Well I've however much in the one of your tins and the rest in a couple pouches! See ya in a year!
Hi I recently found a white peony that was 2002 that got lost and forgotten about by some past employees until yesterday haha… I found it (not mine no story where it came from) and thought I hit the jackpot! So I called my bestie tea friend and they were on their way over and looked at it and got excited. Well ABSOLUTELY DO NOT PUT YOUR TEA in a Ziplock plastic bag!!! The plastic emits fumes and low and behold the tea tasted like plastic ziplock bag 🫠😡🤯😵🤮 such a shame it looked really nice tooo.
Hey Don. Any chance you can do an information (not necessarily DIY) on how to age Oolong teas, including ageing YanCha! Cheers
I always have around 60% humidity in my room with 21-24 degrees Celsius because I have open water glasses around, so white tea could age in my room.
Would the tea box around 60% or do I have to do something for it?
I always keep tea in the tea packaging and this is then in a tea box or screw-top jar.
White tea its better aged than losing its aroma after some time.
Hi, Don
Can you point me to the video of the one year follow up to this learning how to age white tea?
I have seen cakes of purported silver needle and bai my fan on the market. How does this fit into the spectra of white tea in general?
tight!!!
Cover Butterfly Pea, Please ^~^
I will not participate in the experiment but it's interesting to follow this 😃
Same. I don’t have the money in my pocket to buy so much tea 😂
@@germainegrewal8833 haha yes same 🤣 I spent too much money buying tea that I have to stop for a while 😖 but since I have a stock to drink it's no problem
Hmmm, this is all very different to old Fuding white, tea cakes. What's your advice for the storage and ageing of them?
For now I would keep them in dark, room temperature, low air flow conditions with a comfortable relative humidity, perhaps 25-50%. Once the real question of humidity is more resolved you could adjust from there. I personally disagree with the completely sealed storage. There needs to be a tiny TINY amount of air exchange. Whether it’s exposing them to air quickly every few months or having a tiny amount of air capable of moving around. It really takes extremely little oxygen to oxidize so unless you’re trying hard to avoid that, it’ll happen and typically that’s considered a good thing
@@chrisladouceur4093 Thanks for the reply. I keep my pu'er in a cigar humidor. My aged white tea cakes are kept in small wooden drawers. My entire tea shelf faces directly on to my reverse heating air conditioner, so, everything occasionally gets a warm air blast.
Tsc Tempest that shouldn’t be too big an issue, as long as the cakes aren’t directly exposed to the hot air. Too much direct air exchange will reduce aromatics over time
@@chrisladouceur4093 got it. The pu'er and Old White are very well shielded against direct air currents.
silica for take all humidity and put regulator for 65 percentage ???
Thank you for all your videos this may have nothing to do with what you were talking about today but I do have a question I want to buy some whole leaf tea on Amazon and all the reviews for most of the tease I find are all saying that the tea is full of stems or it’s just powder for all the loose tees that I’m seeing can you recommend or lead us to a Tea or name of the tea that is good to buy on Amazon that’s trustworthy of being whole leaf picked Tea Thank you for your time I love your videos
So, what would happen if you put the tea in a vacuum and leave it at that?
Well you would strip the aromatics from it, including the moisture that’s important for holding in aroma and some taste. Now if you mean vacuum sealed bags, it’s probably a decent way to stop the ageing process and keep the tea fresh. Might lose some aromatics but not much. Will oxidize slightly unless you nitrogen flush etc. I imagine vacuum sealing in a zero light bag and putting in a fridge would probably be the best way to preserve, but you would need to address condensation