We often hear that Pu'er Tea becomes more fragrant with age, and many tea enthusiasts enjoy collecting some of their favorite raw (sheng) Pu'er teas to savor at a later time. But how long should one store a particular tea? Taking shengcha as an example, there are generally several optimal periods for drinking:

The Several Optimal Periods for Drinking Aged Pu'er Shengcha

The first optimal period is the first three months after the new tea has been processed.

For instance, Spring Tea that has been pressed and stored for two to three months. During this time, the initial moisture has just dissipated; the tea is strong and potent, with a taste that is both astringent and full-bodied. Its strengths and weaknesses are immediately apparent, and its aroma is high and pervasive. At this stage, the tea is suitable for a brief tasting.

The second optimal period is around one to two years after processing.

At this point, the fresh, astringent flavors have gradually faded, becoming slightly milder. After a year of settling and transformation, the tea's internal qualities tend to stabilize, with a more uniform and stable taste. It transitions from astringency to depth, and its flaws become less noticeable. Tasting the tea during this period can reveal its true character and nature.

The third optimal period is around seven to eight years after processing.

After seven to eight years of aging, aged notes begin to emerge, and the aroma transforms into countless possibilities over time. For example, floral aromas might evolve into fruity or honey-like scents, or weak aromas could develop into rich floral notes. The joy of storing tea lies in the unexpected surprises it brings.

The fourth optimal period is for 20-year-old dry-stored tea.

This stage of tea is truly “rare and hard to come by.” If it benefits from good raw materials, skilled craftsmanship, and proper storage, a 20-year-old dry-stored tea can be considered “top-quality aged tea.” It has a rich aroma, possibly including precious medicinal, camphor, or ginseng-like scents, with a smooth and rich taste that can be felt on the tongue.

Precautions for Storing Pu'er Tea

Precaution One: Temperature

Temperature significantly affects the storage of Pu'er tea. The ideal temperature range for storage is between 20-30°C, which is the best for its transformation. Temperatures too high or too low will impact the tea's flavor transformation.

Precaution Two: Humidity

In addition to temperature, the overall humidity of the space should be maintained at a relative humidity of 65%-75%. When the weather is particularly dry, a humidifier can be used to increase air humidity appropriately, or damp towels can be used to mop the floor, which also helps with dust removal. During very humid and hot weather, tea can easily absorb moisture from the air, leading to dampness and potential mold growth, so attention must be paid to ventilation and dehumidification.

Precaution Three: Ventilation

The transformation of Pu'er tea requires “breathing,” with oxygen and moisture being essential factors. Therefore, Pu'er tea should ideally be stored in a dry and well-ventilated area in your home. Adequate oxygen in circulating air promotes the proliferation of microorganisms beneficial to the internal transformations within the tea. However, it's important to note that the term “ventilation” does not mean placing the tea directly in a draft; rather, it refers to moderate air circulation!

Precaution Four: Cool Environment

Pu'er tea should be stored in a cool place, away from direct sunlight but still sufficiently dry and ventilated. High temperatures can cause most teas to lose their vitality, not just Pu'er tea.

Precaution Five: Odor-Free Environment

Tea is highly absorbent, so when storing Pu'er tea, it's important to keep it in a clean, odor-free environment. Do not store it together with other types of tea to avoid flavor contamination.

In fact, you can bravely participate in and try each transformation stage of raw Pu'er tea; especially those with an exceptional memory for tea flavors can experience layers and nuances that flow through the palate, evoking different eras.