Haha, misunderstood your questionVictoria wrote: ↑Sat Jul 28, 2018 9:21 pmAh I see. Well I was asking how long, because I wondered how long the tea had a chance to settle down from its travelsBok wrote: ↑Sat Jul 28, 2018 9:13 pmFor the longer part of my life, that’s where I grew up
Adapting the parameters helps, but the surrounding air is a mighty large factor to work around I fear! It did not bother me in the beginning of my discovery of Taiwanese teas when I was living there, due to lack of comparison and experience with those teas, now it is more obvious.
Not sure if I would even dare to let a Dongding open up in these conditions without some sort of pumidor!
You were traveling with greener un/lightly roasted DongDing? I agree though that higher oxidation, higher roasted teas do better when traveling.
p.s. So which teas did you travel with?
Well, actually I traveled with a bit of everything, as I do supply my family with tea (they can’t stand to drink anything else any longer, haha my fault). So Taiwanese greener Oolong, medium and heavy roast, blacks, even some Yancha. Teas rested at least a few days and I was also brewing tea which was already there and stored in cool condition as I would do in Taiwan as well.
All in all, I don’t think storage is the issue. Freshly opened pack smells the same on first look.
I did however find a forgotten pack somewhere that really turned into something which I sometimes find i. Taiwan in low elevation tea, although it was a Lishan.
The most striking change was a medium roasted tea where the brew tasted almost like an unroasted tea! Only when I pushed it, it showed hints of its supposed character.