Refine your teas
In China we store all types of tea in wonderful pottery.
This helps to optimize conservation, accelerate aging and initiate a refining process.
Just like our great classified vintages, teas are products of the land and knowledge.
Just like a Lamarzelle-Figeac or a Ducru-Beaucaillou, it will refine over the years. As the oxygen/volume ratio of the wine in a jeroboam is divided by four compared to a classic bottle, the wine ages less quickly and expresses more complexity, freshness and aromatic diversity. Based on this fermentation process, if your tea requires accelerated aging, you will be able to accentuate its oxidation by opening your brick or cake to allow it to breathe. Then you will store it in a terracotta pot for a cooked or raw puer tea, and a ceramic pot if the tea does not require breathing like an Oolong or a Mao Fang.
They come in all sizes and shapes to suit.
Favorite 2000 Shou Puer, In a terracotta pot. 7 cakes terracotta pot.
For 1, 3, 7 pancakes; 10 pancakes, 20, 30 pancakes, all heights and colors.
This process allows you to refine your mature teas.
Like decanting, you can take a mischievous pleasure in lifting these temporal layers as in the video below.
