Do you enjoy drinking Pu'er ripened Tea? What do you think makes it good?

In the case of Pu'er ripened tea, different varieties often require different aging times. Whether it tastes good or not depends on the degree of fermentation of the tea leaves, the grade of the raw material used, and the conversion speed determined by the storage location.

Besides these intrinsic factors, it also depends on personal preference for the flavor at a certain stage. Some people like the sharpness of new tea, while others prefer the mellow taste of aged tea. There is no definitive answer. Drink more, and ask your mouth and heart what kind of Pu'er flavor you truly enjoy.

Generally speaking, normally fermented ripened tea can develop a good flavor after being stored for two to three years. If it is lightly fermented, it will need to be stored for three years or more for the flavor to emerge. Conversely, if it is over-fermented, the opposite is true. Regarding the grade of raw materials, the higher the grade, the less conducive it is to later conversion. On the contrary, lower-grade raw materials in Pu'er ripened tea are better for later conversion.

The conversion speed is determined by the storage location. In humid and hot areas, the tea converts faster naturally, but it may develop a musty or pile odor. Conversely, in dry areas, the tea converts relatively slower, but it has a better flavor. Therefore, for Pu'er ripened tea, dry storage with a pure soup texture and no mixed odors is emphasized, which enhances its collection value!

Three Optimal Times for Drinking:

First Optimal Time: Two to three months after pressing. At this time, the ripened tea is definitely not pleasant to drink. The pile odor is strong, and it is hot in nature. The water taste from high-temperature steaming and pressing is still present, but there is also the unique rich fragrance and sweetness of ripened tea. Drinking it now is mainly to test the tea and try something new. This tasting determines whether a tea is suitable for long-term storage.

Second Optimal Time: Three years later. The conversion in dry storage in Kunming is slow, and the pile odor of the tea will fade significantly after two to three years. The internal quality tends to stabilize and settle down, and the rich, sweet, and smooth flavors gradually appear. At this time, the ripened tea can be tasted carefully to feel the slow changes brought about by time. It is fresh, sweet, and fragrant, rich and smooth, with its defects slowly fading away. The nature of the tea shifts from hot to mellow, making it suitable for those with a cold constitution to drink regularly.

Third Optimal Time: Ten years. After ten years, the ripened tea reaches its most suitable period for drinking. The tea enters a stable and slow conversion period. Its nature is mild, its flavor is rich, it is sweet and delicious, and its aroma is pure. It is sweet, smooth, full, and rich. Its Health benefits are strong, its medicinal value is high, and it is suitable for all ages.

For tea, whether it is suitable to drink and how many years it needs to age well have two prerequisite conditions: good raw materials and processing techniques, and proper storage environment. Without meeting these two conditions, it will not taste good no matter how long it is stored.

Due to differences in climate and humidity in different regions, the conversion speed varies, and there may be some discrepancies. However, for tea enthusiasts, it is still recommended to maintain natural conversion in pure dry storage. This is the safest and best way to store it.

For those learning about tea, every stage of its conversion should be tried to experience the changes. For tea you have stored yourself, it is best to taste it once every one or two years to observe the direction of its conversion and whether it is properly stored, and make adjustments in time.

How to determine the age of ripened tea?

Ripened tea aged 1-3 years is relatively easy to judge. A noticeable warehouse odor and murky broth color are the main characteristics of this period. Normally fermented Pu'er tea, if the warehouse odor is not obvious and the broth is relatively transparent, indicates that the manufacturer has already undergone a certain period of aging before release. Why does new ripened tea have a murky broth? One reason might be due to the manufacturer's lack of responsibility, and another reason is simply because it is new ripened tea. As for the so-called third-generation Pu'er tea fermentation process: yeast fermentation. Currently, it appears that the broth color is relatively clear, the warehouse odor is light or absent, but the drawback is that there is not much tea flavor left.

Ripened Pu'er tea within 3 years, many people feel it is easy to cause heatiness. However, this is not necessarily true. As long as you don't drink ripe Pu'er like water every day, you won't experience heatiness. Ripened Pu'er tea aged 3-7 years, the warehouse odor can basically be ignored. The broth is clear, and after waking up the tea, there are basically no mixed odors. Some may have a slight aged fragrance.

Ripened tea aged 7-15 years, during this period, the tea is usually judged based on the lightness or heaviness of the aged flavor. Higher-grade teas, such as palace-grade tea, may exhibit lotus fragrance, while coarser teas may exhibit jujube fragrance or Chinese medicine fragrance. A transparent broth color is essential, with a rose red color similar to red wine. For tea at this stage, if you cannot judge based on taste, then you also need to consider the packaging paper and storage conditions to make a comprehensive judgment on the age. Still, it is not possible to judge precisely. If you want to judge precisely, you need to compare it with the production records of the manufacturer.

Storage Method for Pu'er Ripened Tea:

Of course, to achieve a better flavor after a few years of aging, a scientific storage method is required: an optimal storage temperature of 20-40°C, humidity of 15%, dry and ventilated, free of odd odors, and avoiding direct sunlight. If stored improperly, old ripened tea may develop a “warehouse mixed odor,” so tea enthusiasts should pay close attention to their storage methods.

Scientific brewing of Pu'er Tea:

Good tea brewed improperly is also a waste! Use a clay Teapot or a lidded bowl, prepare a pot of boiling water, warm the cup, then add 5-8 grams of tea leaves. Pour water along the cup wall until it is 80% full, and after 30 seconds pour out the rinse water. Add water multiple times along the cup wall for subsequent infusions until the tea flavor becomes weak. Improper brewing may result in a dark purple broth color and a dry, tight, and throat-catching taste