When drinking Tea with seasoned connoisseurs, you might hear comments such as: “This Pu'er tea lacks activity.” So, what does “activity” mean in the context of Pu'er tea?

“Activity” is a widely used term that originally comes from the field of chemistry to describe the activity of ions in a solution or enzyme activity. This concept has since been extended to fields such as biology, medicine, and physics.

In its basic sense, it refers to a vital force that allows something to persistently remain active. In chemistry, activity often describes the characteristics of a catalyst, such as its ability to quickly initiate or promote a rapid reaction. In biology and medicine, activity can refer to the property of an antibody (acting as an antitoxin) that enhances the speed and strength of its binding to an antigen.

Additionally, activity can be used to describe the functional activities of organisms or biological tissues, such as the activity of enzymes and cells. In environmental protection, activity primarily focuses on environmental management and pollution control. Active catalysts have wide application prospects for deodorization, water purification, air purification, and reducing emissions of exhaust gases and wastewater. In the new energy industry, active catalysts are also widely used in hydrogen production, oxidative treatment, fuel cells, carbon dioxide reduction, and photocatalysis.

In petrochemical industries, active catalysts play a critical role in cracking, hydrogenation, hydrotreating, alkylation, isomerization, dehydrogenation, reforming, isomerization, and ammonia synthesis, improving product quality and yield.

In the realm of Pu'er tea, “activity” is a term used to describe the characteristics of Pu'er tea. The “activity” of Pu'er tea typically refers to the degree of fermentation and aging potential, as well as its potential positive impact on human health and taste experience. Pu'er tea's activity is related to microorganisms. The fermentation process of Pu'er tea involves microorganisms, especially in post-fermented teas. These microorganisms break down certain compounds in the tea leaves during fermentation, producing specific flavors, aromas, and colors.

Thus, the activity of Pu'er tea can refer to the activity of microorganisms during fermentation and the resulting chemical changes. The activity of Pu'er tea is also related to its aging potential. Pu'er tea is renowned for becoming more fragrant with age. Over time, Pu'er tea may become milder, richer in flavor, and more aromatic. The activity of Pu'er tea can also refer to its potential Health benefits.

Studies suggest that Pu'er tea may contain some bioactive components beneficial to human health, such as tea polyphenols, catechins, and metabolites produced by microorganisms. They may have antioxidant, lipid-lowering, and digestive properties. In Pu'er tea tasting, activity may also relate to the mouthfeel and texture of the tea. Pu'er teas with good activity often have a vivid and rich layering upon first sip, with a lasting sweetness in the mouth.

The “activity” of Pu'er tea is also related to factors such as raw materials, processing methods, storage conditions, the role of microorganisms, and time. The raw material for Pu'er tea is the leaves of large-leaf tea trees grown in Yunnan. The growing environment of the tea tree (such as soil and climate) and the quality of the harvested raw materials will affect the activity of the Pu'er tea.

Pu'er tea comes in two main types: raw tea and ripe tea. Ripe tea is artificially fermented, while raw tea undergoes natural fermentation. The degree of fermentation affects the activity of the tea and its final flavor and aroma. The manufacturing process of Pu'er tea (such as fixation, rolling, sun-drying, and fermentation) directly impacts the activity of the tea leaves. The level of sophistication and traditionality of the process can influence the final quality of the tea.

However, storage conditions also have a significant impact on the activity of the tea. Factors such as humidity, temperature, light exposure, and air circulation can all influence the aging process. Microorganisms in Pu'er tea play a key role in both fermentation and aging. Different microorganisms produce different chemical changes, affecting the flavor and health attributes of the tea, as well as its activity.

Original article published in Pu'er Magazine

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