I have no meaningful experience storing aged tea. However, having been exposed to quite a few of those discussions, I would suggest that a lot of what you read has to take into account that people storing pu'er may have various objectives, including aging (changing the resulting brew), or long-term storage (enjoying for years or decades). For aging, it is often considered that the ideal temperature is higher than what you find in the typical North-American home, and also mode humid. Some people have custom-built, temperature- and humidity-controlled (or so they wish) storage systems. Some people are happy keeping their pu'er in a cupboard. But one thing no one wants is mold on their pu'er, and ventilation reduces the risk that pu'er is exposed for a prolonged period to conditions amenable to mold growth. Ventilation can take away excessive humidity accumulated in an enclosed space, as well as let some humidity in to avoid excessive dryness.ChihuahuaTea wrote: ↑Sun Jun 26, 2022 1:22 pmI’m still a bit confused as to storage. Seems that some say pu’er needs ventilation or air circulation as it’s fermented? I might be reading bad adobe, or misinterpreting what I am reading.
That being said, if you are storing small amounts for short-term storage in a place that is not unusually cool and damp, it probably does not matter much to you.