Scott drinks the 2011 Yunnan Sourcing "Chen Yun Yuan Cha" Raw Pu-erh Tea Cake

Apparently, the ability to buy a tea and steep it over and over again is some kind of merit badge to be earned. To use a food analogy, I could cook an expensive steak and cut it into 100 little pieces or I could cut it into 10 nice-sized pieces. If the tea forums were steak forums, my 10 pieces would be considered inferior because the steak wasn't consumed in 100 tiny, slightly meat-flavored pieces! But hey, what do I know? The experts of the tea forums who comment on seemingly every post must know something, right?

i would like to buy my first tea cake but im not sure what to look for... theres so much to take in when learning about all the kinds of tea and i feel very lost in it all. if you have any suggestions on how to pick a tea or recommend any teas and maybe even how to pick a tea cake to age and how you would go about it all? other than my confusion on all the information i love your vids and what you do and im very eager to learn all i can and drink all the tea i can get my hands on! thanks for everything!

I have come to believe dry stored is the only way.

I truly love your videos. Thank you so much for what you provide!

Do you have any tips for storing tea in dry areas? Most of the tea storage information I’ve found is for preventing mold in high humidity areas, which is sort of the opposite of my problem. I’ve seen the terms “dry storage” and “wet storage” and didn’t think much about them until I recently saw dry storage described as roughly 60-70% humidity. This winter my house has been 20-30% (summer is a little better, maybe 40-45%). Can a very dry environment harm stored tea or is slower aging the only think I need to think about?