What is the purpose of pile fermentation in ripe Tea? Pile fermentation serves several important purposes in the production of ripe tea.
Firstly, it accelerates the transformation of the tea. During pile fermentation, microorganisms proliferate and undergo complex metabolic activities. These activities cause a series of changes in chemical components such as polyphenols in the tea leaves. Bitter and astringent components that are present in raw tea gradually transform during fermentation, forming the distinctive color, aroma, and taste of ripe tea. The aged fragrance becomes more prominent, the liquor turns bright and reddish, and the mouthfeel becomes rich and sweet, presenting characteristics markedly different from those of unfermented raw tea.
Secondly, it improves the character of the tea. After pile fermentation, the stimulating properties of the tea are significantly reduced. This is because the fermentation process modifies and transforms some of the components in the tea, making its nature gentler. This change means that ripe tea has less of an impact on the stomach and intestines, allowing it to be enjoyed by a wider range of people, especially those with sensitive digestive systems or those who do not tolerate the stimulating effects of raw tea well. Ripe tea offers them a more suitable option.
Thirdly, it shortens the aging time. Normally, raw tea requires a long period of natural aging to achieve a certain level of quality and flavor. Pile fermentation simulates part of this natural aging process, accelerating it through artificial intervention. Ripe tea that has undergone pile fermentation can acquire certain characteristics and flavors similar to those achieved after years of natural aging within a much shorter timeframe. This not only meets the market's demand for quickly obtaining high-quality Pu'er tea but also provides consumers with a broader range of choices.
In addition, pile fermentation can ensure a certain level of hygiene quality in the tea. During fermentation, some microorganisms harmful to human health may be inhibited or eliminated, while the activity of beneficial microorganisms helps improve the quality of the tea.
In summary, the purposes of pile fermentation in ripe tea are multifaceted. It is a critical step in the production process of Pu'er tea. Through pile fermentation, the quality and character of the tea are enhanced, and the aging time is shortened, providing consumers with unique and diverse tea-drinking experiences. This also contributes to the development and prosperity of the Pu'er tea industry.