How to preserve Pu 'er tea in hot and humid weather

Pu 'er tea (raw tea) is a kind of post-fermented tea, and certain humidity and temperature are necessary conditions for post-fermentation. Some people say that putting Pu 'er tea in Guangzhou for one year is equivalent to aging in Yunnan for three years. In hot and rainy weather, collectors of Pu 'er tea should pay special attention to observing the changes of the collection, increase the ventilation and light transmission of the tea room environment in time, and especially speed up the air circulation (electric fans can be used to help the air circulation). Try to reduce the indoor temperature. For the tea that has been damp and moldy, classify it, dry it as much as possible, bake it, etc. After treatment, the collected materials should be transferred to a cool and dry environment and stored separately. Pu 'er tea is a mysterious "biological food". It stands to reason that the results of microbial propagation are destructive to fermented tea, and some may be beneficial to tea. In some Pu 'er tea monographs, the slightly frosted "white mold" has the reputation of "aristocratic mold" in Pu 'er tea. After a period of drying and thawing, the taste of tea is mellow, and the sweetness and smoothness are obviously enhanced. Historically, the number of yellow "golden flower mold" has been regarded as an important index for the quality identification of "old green tea". However, black mold has a bad effect on tea products, and there is often a feeling of "numbness, hanging throat and biting throat", which makes people unhappy. The mystery needs further study by experts. It should be noted that although Pu 'er tea is a mysterious "biological food", as ordinary collectors, we still think that we should be cautious, advocate the principle of food hygiene and safety, and never drink it rashly without proper treatment.