The maturation of Pu'er Tea is a crucial process for quality enhancement. Before Pu'er tea enters storage, the quality of the leaves needs to be controlled to ensure product quality in later storage. External conditions during the storage process significantly influence the aging quality of Pu'er tea. Therefore, the main factors affecting the aging quality of Pu'er tea are: ① intrinsic factors of the tea leaves; ② external factors.

Article Focus

1. The “aging aroma development” of Pu'er tea does not refer to an absolute increase in the aroma during aging but rather refers to the tea's aroma and scent becoming more elegant and gentle, with a smoother taste, enhanced aftertaste, and a satisfying mouthfeel without being harsh; the tea liquor becomes brighter in color and develops towards deeper hues.

2. The main factors affecting the aging quality of Pu'er tea are: ① intrinsic factors of the tea leaves; ② external factors.

I. Analysis of Intrinsic Factors Influencing Raw Materials

The maturation of Pu'er tea is a critical process for quality enhancement. Before Pu'er tea enters storage, the quality of the leaves needs to be controlled to ensure product quality in later storage. Factors that need to be controlled include: type of tea, grade of tea, initial moisture content of the tea, and packaging form of the tea, with particular attention given to the grade and initial moisture content of the tea.

Some scholars have pointed out that as the grade of raw material increases, the flavor of the tea gradually becomes richer after storage, the tea liquor becomes more transparent, the characteristics of aged aroma become more pronounced, and the overall score in sensory evaluation gradually increases. The initial moisture content is the foundation for ensuring the quality of stored Pu'er tea. The rate at which tea absorbs moisture is not only related to the relative humidity of the surrounding environment but also to the initial moisture content of the tea itself. When the moisture content is in a monolayer state, the tea is in its optimal state for storage and preservation. When the dry tea's moisture content is lower than that of the monolayer state, the oxidation speed accelerates, and the rate of moisture absorption increases. When the moisture content exceeds 13%, there is a possibility of mold growth during storage. Tea samples with moisture content above 26% are highly prone to mold during storage. When the moisture content of stored tea samples is 11%, the increase in brown pigment content is the highest. Generally, it is believed that when the moisture content of finished Pu'er tea is relatively low (around 9%) during storage, it is beneficial for the formation of the quality style of Pu'er tea.

II. Analysis of Environmental Influence Factors

The influencing factors during the storage of Pu'er tea include different storage times, locations, temperatures, and humidity, with a focus on studying the effects of temperature and humidity. These external factors together form the unique aging quality of Pu'er tea, and their underlying mechanisms are relatively complex. Current research has largely established that Pu'er tea aged in dry storage versus humid storage results in distinct quality differences. However, regardless of the storage conditions, they should meet the following requirements: cleanliness, no Odor, and no risk of mold growth in the tea.

III. Summary

From the above analysis of the influencing factors in the storage of Pu'er tea, it can be seen that the maturation (aging) process of Pu'er tea is a synergistic process involving the characteristics of the raw materials, external factors, and time. High-quality raw materials, controllable environmental factors, and traceable process states are essential to ensure well-matured Pu'er tea products. The “aging aroma development” is the most important essential characteristic of Pu'er tea. Under good environmental conditions, Pu'er tea must be stored for a period of time to ensure its quality. Therefore, the aging of Pu'er tea is not simply about collecting and placing the tea randomly but rather using good storage techniques and conditions to guide its quality towards improvement. Maturation should be an important step in the processing of Pu'er tea. Due to differences in production methods, sources of tea leaves, and varieties and origins of Pu'er tea, the aging aroma development cannot be generalized. The processing of Pu'er tea must follow the golden standard of tea-making technology, which is “make tea according to the tea, tailor-made for each type,” and the degree and optimal time of aging cannot be generalized either.