Refining teas

In China, we store all kinds of tea in wonderful pottery.
This optimizes preservation, accelerates aging, and initiates a refining process.
Just like our grand cru wines, teas are products of terroir and knowledge.
Much like a Lamarzelle-Figeac or a Ducru-Beaucaillou, it will age over the years. As the oxygen/volume ratio of wine in a jeroboam is four times less than in a classic bottle, the wine ages more slowly and expresses more complexity, freshness, and aromatic diversity. Starting from this fermentation process, if your tea requires accelerated aging, you can 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 ripe or raw puer tea, and a ceramic pot if the tea does not need to breathe, such as an Oolong or a Mao Fang.
They come in all suitable sizes and shapes.

   Favorite 2000 Shou Puer,                  In a terracotta pot.            7 cakes terracotta pot.

 For 1, 3, 7 cakes;                          10 cakes, 20, 30 cakes,      all heights and colors.

This process allows you to age your mature teas.
Like decanting, you can take pleasure in lifting these temporal layers as shown in the video below.