Wet Storage

These teas come from a collection acquired in the early 2000s and stored for many years in a warehouse in the mountains of Miaoli County, Taiwan. The teas spent years under aggressive humid storage before being moved to a drier environment around three years ago.

I first began drinking teas from this collection around fifteen years ago and spent countless hours exploring them over the years. Their earthy richness, depth, and distinct character became an important part of my understanding and appreciation of puer.

Humid storage can transform young puer relatively quickly, moving it from something green and youthful toward darker, deeper, and smoother flavors while developing strong storage aromas and damp cellar notes. For some drinkers, these characteristics are a drawback. For others, they are an essential part of the tea's identity.

I've gone through both perspectives myself. After a period of preferring dry-stored puer, I eventually came to appreciate that the storage was not simply something imposed on these teas, but an important part of what made them what they are.

These teas reward patience. The early infusions can be dominated by storage character, while greater clarity and distinction often emerge as the session progresses. I encourage approaching them with an open mind and allowing the teas time to reveal themselves.