What is the natural aging of Pu-erh tea?
Pu-erh tea is a post-fermented tea. After its natural aging in a scientific and reasonable environment, its taste, quality and health care effects will be improved accordingly. Generally speaking, the storage environment with moderate temperature and humidity, ventilation, cleanliness, and no odor and odor is most suitable for the natural aging of Pu-erh tea.
Tastes better after aging.
Puer tea is richer and more fragrant as it ages. Only after a certain period of storage can Puer tea have a better overall performance. For example, the aroma of Chen xiang is more pronounced and the taste is more mellow. This is also the main reason why puer tea needs to be aged.
- Higher value after aging.
The better storage of Pu-erh tea can be appreciated. Generally, it is believed that the process of storing tea is long, the time and storage costs are high, and the tea-savers have to bear greater risks. Therefore, the price of good old tea is often higher than that of new tea. The so-called years to stay gold.
2. The health effect is more significant after aging.
The new tea that has just been squeezed out is more irritating to raw tea and more hot to cooked tea. After storage, the tea tends to be milder overall and its health effects are more significant.
What’s going on in Pu-erh tea?
The natural aging of Pu-erh tea is essentially a series of biochemical reactions such as oxidation, polymerization, and decomposition that occur under the action of oxygen, microorganisms, and active enzymes in tea during the post-fermentation process of Pu-erh tea. Its material composition and content have changed significantly, so that the taste and efficacy of Pu-erh tea have changed accordingly. The most important of these are the conversion of six substances and their composition changes, namely: tea polyphenols, catechins, amino acids, total sugars, proteins, and aromatic substances.