Good raw materials, good processing techniques, and proper storage are the three key factors that combine to make a great Pu'er Tea. The ultimate goal of storage is to achieve a pleasant drinking experience. As a representative of warehouse storage, the Kunming-warehouse Pu'er tea has gained recognition and favor from many tea enthusiasts. So what are the characteristics of Kunming-warehouse Pu'er tea?

Characteristics of Kunming-warehouse Pu'er Tea

First, Aroma: The aroma changes significantly over time, often developing into a honey-like scent. However, undesirable aromas such as smoky, burnt, or moldy notes can be difficult to eliminate.

Second, Color of Infusion: In the first two years, there isn't much change in the color of the infusion. Later on, it transforms into a distinctive clear yellow hue. Generally, the infusion is not very transparent or thick. When left to cool, the clear Yellow Tea turns into a clear red. Older teas may exhibit an amber color, while younger Bud teas are more likely to turn clear red.

Third, Flavor: In the early years, the flavor is intense, with bitterness and astringency taking longer to dissipate. The flavors are distinct, but the overall mouthfeel is less comfortable. The Sweetness is not as pronounced as in teas stored under humid conditions. Over time, the flavor becomes milder, and after 3-5 years, a plum-like acidity emerges, indicating that the tea is ready for enjoyable drinking.

Fourth, Leaf Base: In the first two years, there is little change in the leaf base, which may still show greenness along with red and yellow pieces from the initial processing. After about three years, the leaf base tends to be more yellowish with a hint of green, and the red pieces become closer in color to the rest of the leaves. Over subsequent years, the leaf base color becomes more uniform.

The quality of teas stored in the Kunming warehouse is highly predictable. They are largely protected against mold and degradation, with minimal loss of the tea. The most notable characteristic is the high and vibrant aroma, coupled with a high degree of sweetness and purity. There is virtually no warehouse flavor, making it palatable even to novice tea drinkers. It has good drinkability and can cater to different preferences.

What Kind of Storage Environment Is Suitable for Pu'er Tea?

The transformation of tea does not require extreme dryness. The conversion process of Pu'er tea is significantly influenced by microbial decomposition, and these microorganisms thrive in conditions similar to those preferred by humans. When the temperature is around 25 degrees Celsius and the humidity is between 50% and 60%, this creates the ideal environment.

Tea transformed in such an environment retains its aroma well, becoming more stable during the conversion process. The flavor becomes richer, losing some of the rawness and sharpness of new tea, and gaining a fuller taste and a sweet, smooth finish.

In excessively dry conditions, the transformation of tea slows down or even halts completely. Although these teas might be very fragrant and have beautifully preserved wrappers, they lack the transformation that would otherwise occur. Such teas remain like new, with prominent astringency, and after several years of storage, they do not differ significantly from fresh teas.

There are many concepts of Pu'er tea warehousing, and none can be definitively labeled as bad or good; it all depends on personal preference. Guangdong's humid warehouse allows for rapid transformation and affordable prices, appealing to the masses. Some seasoned tea connoisseurs enjoy the unique flavor of Hong Kong-stored teas. While the dry Kunming warehouse takes longer and is naturally more expensive, well-aged teas from this method can indeed be delightful surprises.