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Hi all

Over the years I have read lots on aging Pu Erh in North America. However, I have never come across any discussion of aging pressed White Tea. So here is my question for everyone....what is the best way to age pressed white tea? Typically, when discussing aging of Pu Erh people focus on air flow, relative humidity and temperature, so lets start with those 3 variables. What are is the ideal air flow conditions, humidity and temperature for storing pressed white tea?

So far I have been storing my white tea cakes a bit dryer than my sheng and shu pu erh. I don't have any reason for doing so, it just sort of felt right. Anyway, it is far to soon to have any conclusions from my own experiments with aging white tea.

I am also interested in the storage of pressed hong cha...but maybe that is a separate topic?

Thanks for your input!

If I were to guess, I'd suppose that storage of White and Red cakes would be exactly the same as normal storage for loose White and Reds, i.e. sealed up well.