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(Scott Dorsey) writes:

> stePH > wrote:
> >> I would use dried peaches though and not fresh because you
> >> don't want to introduce that much moisture.
> >
> >I just had another thought -- what of those "dessicant packs" that
> >sometimes come in boxes containing other merchandise, to keep moisture
> >away from the merchandise? Would those be useful in storing Puerh or
> >would the dessicant somehow contaminate the tea? (I have no idea what's
> >in those little packets)
>
> It's silica gel. And the problem with it is that it absorbs all free
> moisture, which may dry the tea out too much. But I have seen the
> Japanese pack it with tea before.

Right, but the packers of Sencha aren't aiming for slow microbial
fermentation like the packers of Puerh.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html