Pu-erh tea exhibits a variety of aromas such as camphor, orchid, lotus, jujube, honey, and honey-orchid, depending on the production techniques, raw materials, and tea regions. What factors determine the aroma of Pu-erh tea?

I. Precursor Substances of Aroma

The precursor substances of aroma mainly refer to terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, and essential enzymes formed during processing present in the fresh tea leaves. The variety and quantity of these substances form the material basis affecting the aroma of tea. Factors influencing these substances include the tea tree variety, regional differences, temperature and humidity, light intensity, light quality, seasonal variations, growing environment, soil conditions, and the tenderness of the leaves.

II. Different Processing Methods

Variations in processing methods (temperature, heating time, withering duration, drying methods, drying temperature) also contribute to differences in aroma.

III. Different Storage Conditions

Tea has strong hygroscopic and odor-absorbing properties. For Pu-erh tea, temperature, humidity, and foreign odors significantly impact its aroma. Organic substances such as polyphenols, amino acids, lipids, and aromatic compounds in tea are highly susceptible to oxidation under the influence of oxygen. Different storage conditions will determine the direction of changes in these aromatic substances.

A pleasant aroma can bring a sense of enjoyment. The taste and aroma of tea are its lifeblood. From the tea's aroma, we can also perceive the differences in fresh leaves, processing, and storage.