One pumidor-related topic I contemplate is the correct way to think about the chosen container. Given we store a tea at identical temperature and humidity (say 70F/65RH), if we store the same tea for five years in two different ways, a food-grade plastic box versus an old wine cooler, how much will they differ? What about an odor-free wood cabinet or a crock? Or a natural solution in a humid place? Should we just be thinking about the container and methodology as a vessel to get the desired temperature and humidity, provided it can hit a few checkpoints (dark, odor-free)? Or is there something inherent with the choice we make here that can make a substantial impact to the finished product even if we’re able to store the tea otherwise identically.