Raw and ripe Pu'er teas should not be stored together, as they are produced through different processes and fermentation methods. When placed together, their aroma compounds will cross-absorb, influencing and altering each other, making it difficult to achieve a pure and natural aroma. Additionally, the aging conditions for raw and ripe teas differ; storing them together is not conducive to the microbial transformations specific to each type.

Reasons Why Raw and Ripe Pu'er Teas Should Not Be Mixed:

1. The aromas of raw and ripe teas are entirely different. Raw Tea typically exhibits aromas such as downy fragrance, lotus fragrance, fresh fragrance, chestnut fragrance, and aged fragrance; while ripe tea often has aromas like ginseng fragrance, bean fragrance, aged fragrance, jujube fragrance, and camphor fragrance. Due to these completely different aroma types, raw and ripe teas should not be mixed, as this would result in cross-absorption of aromas that are hard to keep pure.

2. The colors of the Leaf bases (spent leaves) of raw and ripe teas are also entirely different. The color of raw tea's leaf base changes over time from tender green to tender yellow, apricot yellow, dark yellow, olive brown, and finally red brown. In contrast, well-fermented ripe Pu'er tea generally has a “liver-colored” leaf base, which gradually transforms into a darker brown with age. If raw and ripe Pu'er teas are mixed, the scattered leaves will become intermingled, resulting in a “mixed” leaf base and affecting the value of the stored tea.

Not only should raw and ripe teas not be mixed together, but even if both are raw teas from different manufacturers, they should not be stored together. Different manufacturers use different production techniques, leading to variations in aroma, color, and taste. Mixing them can interfere with their respective transformations and ultimately affect their quality.

Based on the characteristics of the tea cakes, different storage methods are required. Pu'er tea does not have strict requirements for storage location; it simply needs to be kept away from direct sunlight in a cool, ventilated area, free from odors such as mosquito repellent or mothballs. Both new and aged teas (up to 30 years old) require a well-ventilated and dry environment for storage.

Storing Raw and Ripe Teas Separately

Tea is susceptible to moisture and easily absorbs odors, so it should be stored in an Odor-free environment. High-quality Pu'er tea, in particular, holds great appreciation and tasting value. If improperly stored, leading to the presence of foreign odors in the tea soup, it would be a waste of a fine tea.

A tea enthusiast who enjoys Pu'er tea doesn't just evaluate its Sweetness but considers various aspects such as the purity and longevity of the aroma, the smoothness and thickness of the tea soup, and the aftertaste and body sensation. Bitterness and astringency are merely basic sensations when Drinking Tea.

If raw and ripe teas are mixed and stored together, their aroma compounds will inevitably cross-absorb, masking or altering each other, making it difficult to achieve a pure and natural aroma, thus reducing the tea's value. For example, if raw tea absorbs the wet-piling scent of ripe tea, the tea soup may exhibit a mixed and unpleasant taste upon consumption, potentially even feeling rough and uncomfortable in the mouth.

The storage of Pu'er tea should strive for a clean environment without miscellaneous odors, avoiding proximity to perfumes, alcohol, pickled vegetables, and other household items with strong odors. Even if a dedicated tea room is not available, Pu'er tea should be separated from other odors as much as possible. Raw and ripe teas have distinct flavors and should be stored separately, and even batches of raw tea from the same category should be kept apart.