Aged fragrance is not only the gift of time

People say that aged Pu-erh tea is an antique to drink. The biggest value of Pu-erh Tea is not the moment of birth, but the continuous Aged fragrance and sublimation in the later period.
Ms. Ruan Dianrong also said in the article “Puer Tea: The meaning of Time”:

“Aging Pu-erh is the puppet of time. It’s the patience of time for details. Old Pu-erh is a silence in the passage of time. In this silence, life rises to art. Old Pu-erh is still a kind of Epiphany is a practice that takes time to complete.
As one of the labels of Pu-erh tea, ” Aged fragrance tea”, whether it’s tea newbie who has just entered the tea door, or senior tea enthusiasts, have heard of this feature. Take Shupu, for example.

Cooked Pu-erh tea within 1 year.

Tea-drinking is hot and dry, with more or less piling and warehouse taste.
Cooked Pu-erh tea aged 2-5 years.

The tea-making characteristics changed from dryness to warmness, and began to show the unique quality characteristics of Cooked Pu-erh tea: rich aroma, mellow taste and sweetness. Suitable for daily drinking of cold body.
Cooked Pu-erh tea aged 6-8 years.

Entered a stable and slow transformation period, mild tea, suitable for all ages. From the perspective of tasting attributes, the taste is more mellow, sweet and smooth.
Cooked Pu-erh tea aged 8-10 years.

Many old tea drinkers believe that 8-10 years of cooked tea is the most worth drinking. At this point, the old pile of flavor has receded, and the aged woody and glutinous scent is prominent, and the fragrant, sweet, mellow, thick and smooth characteristics are vividly displayed. The only drawback is that with the increase of the years, the cooked scent will become lighter.

But why does Pu-erh tea have such a unique charm?

The main chemical components in Pu-erh tea are tea polyphenols, amino acids, soluble sugars, etc. The storage process is essentially the slow oxidation process of these chemicals.

After a certain period of storage, the tea polyphenols are oxidized, the ester catechins are reduced, the soluble sugars are increased, the bitterness and astringency are eliminated, and the sweetness is increased, showing a special scent. The color of the soup also gradually changes from the yellow-green or orange-yellow of Shengpu to the red and bright of cooked Pu.
Of course, not all Pu-erh tea can be ” Aged fragrance “! In addition to the gift of time, the aged and more fragrant Pu-erh tea needs, it also needs to be in harmony with the time, the place and the people. How do you say this?

Raw materials.

In the wine industry, there are “seven-point raw materials and three-point craftsmanship”, and they attach great importance to “terroir”, that is, unique soils, environments, and climates in different regions, especially what kind of wines are made of different grape raw materials. There are very unique standards and choices.
The same is true for Pu-erh tea. Good Pu-erh tea raw materials are the basis for the later transformation of Pu-erh tea, especially Pu-erh raw tea. Most of the quality depends on the raw materials.

The tea tree raw materials obtained by different tree species in different soils and climatic environments also have certain differences, so the tea products made are also different, that is, the origin of the raw materials, the age of the trees, the environment of the tea area, and the picking time are all different. An important reason for determining the quality of Pu-erh tea raw materials.


From picking, preliminary production, inspection, screening, picking to pressing to packaging, every link in the production of Pu-erh tea requires the tea maker’s ingenuity, and the taste of Pu-erh tea requires the tea maker’s meticulousness to be almost harsh. To the extent that there is a sweet or refreshing, or mellow and strong tea.

The storage of Pu-erh tea is the final stage of the formation of Pu-erh tea’s final quality, or the expression of Pu-erh tea’s ” Aged fragrance ” charm.

Even if the raw materials and craftsmanship are perfect, and the storage time has reached the ideal state, if there is a problem in the storage process, the high-quality Pu-erh tea will only be forgotten by the sigh.
Therefore, every bite of Pu-erh tea which reflects the characteristics of “more and more fragrant” is bound to have high quality raw materials, fine production and standardized storage.

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