Today, I've transfered close to 1 jin (600 grams) Lishan Oolong from a vacuum sealed pack to this white glazed tea jar. I've also followed Menglin's advice to put some (bamboo) charcoal at the bottom of the jar. I think it makes a lot of sense. Active charcoal should help trap bad smells and humidity. This Lishan Oolong is just lightly roasted to preserve the High Mountain freshness of this tea. At the same time, it brings warmth and sweetness from the roasting. (It's quite similar to the 2650m Da Yu Ling I once purchased). I like it very much and think it has a lot of potential to age well.
In September 2006, I wrote an article on jars for aging Oolong. I'm using a different jar for this Oolong, because its roasting isn't as strong as traditional roast. Thus, this Lishan Oolong contains should be completely sealed against moisture and air. That's why I use a completely glazed jar and put wax around the lid. I included a thread in the wax to open it more easily. Now, I intend to keep it closed for at least 4 years before opening it again.
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.