How do the sensory qualities of Anhua Black Tea change under normal storage conditions?

Eight: Storage

58. How do the sensory qualities of Anhua Black Tea change under normal storage conditions?

During the storage process, the moisture content of most Anhua Black Teas gradually decreases, and compressed teas become less compact to varying degrees; the color of the dry tea changes from greenish-brown, yellowish-brown, and blackish-brown to brownish-red and reddish-brown; as the tea ages, the color of the tea liquor changes from orange-yellow and yellow-orange to red-orange, orange-red, and red; with extended storage time, the coarse and astringent flavors weaken gradually, and products made from higher-grade raw tea show better transformation than those made from lower-grade raw tea. After being stored for over 10 years, the raw and coarse flavor largely disappears, and aged aroma appears; in compressed teas that have been stored for over 20 years, the aged aroma is relatively strong. A study of Qianliang tea spanning 20 years found that during the aging process, the color of the dry tea changes from greenish-brown to brownish-red; Qianliang tea aged around 5 years begins to exhibit an aged aroma, while Qianliang tea aged over 10 years shows a clear aged aroma and significantly improved body; Qianliang tea aged less than 5 years tends to be more greenish, while that aged over 10 years mostly undergoes browning and is less likely to appear green or greenish.