Many Tea enthusiasts may notice during the process of tasting and collecting aged teas that a variety of aromas tend to dissipate over time (excluding teas stored improperly). Most aged teas do not possess the rich aroma they had when they were younger. Why is this so?

The storage conditions are crucial. Some people might think that storing tea just means keeping it in a well-ventilated warehouse, but it's more complex than that. For Pu'er tea, proper storage is key to its aging process and directly affects its quality and character.
There are two scenarios where tea can lose its aroma: the first is if it is stored outdoors. If other types of tea are also stored outdoors, they will similarly lose their aroma, not just Pu'er. The second scenario is long-term storage in a hot, well-ventilated environment, which can also cause the aroma to dissipate.

Solution: When drinking Pu'er tea, be sure to immediately rewrap the cake in its paper after opening, rather than leaving it on the tea table. During humid seasons, keep windows closed. When the weather is good, open windows periodically for ventilation. Pay attention to these details.
The floral and fruity scents of spring seem very specific to their origin. Indeed, green teas grown outside their native regions lack the distinct aroma of their place of origin.
However, due to the long-term storage and transformation processes, the formation of aroma in Pu'er tea is much more complex than in Green Tea. The broad range of Pu'er tea's raw material origins, production periods, grades, processing methods, and storage environments result in a very complex array of regional aromas. Pu'er tea's aroma includes both the natural fragrance present in the fresh tea and aromatic compounds formed during long-term storage and transformation. These aromatic compounds vary widely in type and quantity, forming different ratios based on ecological and storage conditions as well as the degree of transformation, resulting in various types of aromas.

Aroma enhancement through processing: In this case, there is little that can be done. This process is intended to make the tea very fragrant, but the aroma produced is different from the natural aroma of Pu'er tea. Teas processed in this way typically have an aroma that does not blend with the infusion and is not long-lasting. This doesn't mean such teas are undrinkable; it simply means they have no value for further aging as their flavor will only become weaker over time.
If you start with high-quality raw materials and excellent processing techniques, and ensure the humidity where the tea is stored does not exceed 50%, and avoid long-term use of sealed bags, then no matter how many years pass, the tea will retain a wonderful aroma.