tag:blogger.com,1999:blog-4661249909570434867.post7635989805004889564..comments2024-02-10T07:41:42.101+08:00Comments on travelling teapot: 2008 Yong Pin Hao Ripe Pu erhwilsonhttp://www.blogger.com/profile/02559674803593116554noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4661249909570434867.post-36940139150397974982016-05-13T03:42:45.276+08:002016-05-13T03:42:45.276+08:00I agree 100% with this wise advice. I do this with...I agree 100% with this wise advice. I do this with any humid teas, and now too with any new teas showing some char in the processing. The char will sour the tea as it ages. Breaking up the cake lets the black stuff fall out and any smoke airs out. I buy vintage crocks to store the tea. Of course I keep some cakes whole that do not need any help. But so many teas benefit from breaking up, the trick is knowing which ones do. <br /><br />Am going to continue to beg you for photos of the brews, especially of your teas that you have had for some time now in your possession. I enjoy your posts so much of teas you have had for some time.Cwynhttps://www.blogger.com/profile/17990034926886208526noreply@blogger.com