The value of good Pu-erh tea is amazing, and the quality of Pu-erh tea transfers requirements is closely related to the aging conditions. “Aging” is an important process for Pu-erh tea to develop aroma, consolidate and improve its quality. Pu-erh tea’s unique quality, aroma is related to aging, because quality and aroma are formed during aging. The factors that affect the aging of Pu-erh tea are temperature, humidity, oxygen, etc. Let’s see what are the conditions for puer tea aging?
1. It must be aged in dry warehouses.
Dancang will not be moldy, and the transformation is slow, but it can maintain the authenticity of Pu-erh tea.
- The temperature must not change suddenly.
If the temperature in the warehouse is too high, the temperature difference will change too suddenly, which will affect the water content of the tea soup and give liveliness to the taste. Occasionally occurs in tea banks in Hong Kong.
3. Avoid odor infection.
Tea most absorbs odors. Sprinkle a handful of dry tea leaves to absorb the odor in the air. Therefore, the storage environment should also be clean and free of odors. “Tea likes its leaves and fragrant medicine” “It’s cool and evil, it’s sweet and pure, but it doesn’t smell bad.” Fragrant is not suitable.
- Pay attention to tea age.
The age of the Pu-erh tea ageing is 60 years, or 100 years, or hundreds of years. There is no conclusive data, and the quality of ageing is often determined by the intuitionist. For example, the senescence of Bajiao Ting and Tongqing old Pu-erh round tea has reached the highest point, and it must be sealed and stored to avoid the rapid post-fermentation, which will cause the tea to gradually disappear and the taste to deteriorate. Gonggua tribute tea in the Forbidden City has been aged for one or two hundred years. Its taste is “the soup is colored, but the tea taste is aging and thin.”