In today's tea market, aged tea is prevalent. Marketing promotes the beneficial aspects of aged tea, but anything stored for a long time must have some disadvantages. I wonder if anyone has researched this. Especially old tea that has molded due to improper storage... Not just Pu-erh and Black Tea; the older they are, the more expensive they become. Whether buyers or sellers, the first thing mentioned is the vintage. So, which is better, new tea or aged tea? You can't generalize. Whether aged tea tastes good is subjective; your personal preference should always be the primary standard. But there are some patterns regarding which teas improve with age:

1. Look at the maturity of the tea leaves

In principle, mature leaf teas improve with longer aging, while tender bud teas are better when new. White Tea is a good example:

1. White Hua Shou Mei, mainly made from mature leaves, is rich in content. Through aging, some bitter and astringent stimulating substances gradually mellow. The longer it ages, the purer it becomes, developing good transformations like zongye (rice dumpling leaf) aroma.

2. Baihao Yinzhen, made from tender buds through natural withering, is drunk for its fresh and brisk flavor. Aged Baihao Yinzhen becomes thinner in taste; aging doesn't help improve its quality, so it's better to drink it new.

3. White Peony, made from one bud and two leaves, falls between Shou Mei and Baihao Yinzhen. Both new and aged versions have their own styles.

2. Look at the fermentation process

In principle, non-fermented and fully fermented teas are better when new; lightly fermented and semi-fermented teas have merits both new and aged; post-fermented teas are better aged. The reason lies in the role microorganisms play during the transformation process.

1. Non-fermented teas, like Green Tea, undergo high-temperature quick 'kill-green' fixation to preserve amino acids, vitamins, aromatic substances, etc., in the new tea. A side effect is that microorganisms are basically killed. Without microbial transformation later, the amino acids, vitamins, aromatic substances, etc., decrease over time. Naturally, they are better when new.

2. Fully fermented teas, like Black Tea (Hong Cha), undergo a full fermentation process that oxidizes almost all the active substances in the tea leaves. Microorganisms have little left to transform, so aging offers no benefit. Considering the time needed for the 'fire qi' to subside, it's generally best to drink Black Tea about six months to a year after production.

3. Lightly and semi-fermented teas, like Tieguanyin (Oolong), generally have better aroma when new, but some teas aged for a year or more can反而 have more fragrant aromas and mellower flavors. Because of their semi-fermentation, they possess characteristics of both green and black teas. Microorganisms have some room for transformation. Therefore, new and aged teas each have their characteristics, depending on personal preference.

4. Post-fermented teas, like Pu-erh, rely entirely on microbial activity for transformation, so they naturally taste better with age. But there's a limit; all food has a shelf life. Generally, after about 20 years of aging, the drinking value of ripe (shou) Pu-erh declines. Raw (sheng) Pu-erh can be aged longer, but after over 40 years, the 'aged flavor' increases while the mellowness decreases, becoming increasingly bland, leaving only a 'historical taste'.

3. Look at the storage method

Different types of tea require different aging methods, but the following points should be ensured:

1. Dryness. Because if the environment is humid, it can produce harmful bacteria like aflatoxin. Such aged tea is harmful to health and should not be consumed.

2. The tea must be isolated from pollution but also able to breathe, providing an environment for microorganisms to survive. For example, Pu-erh tea should not be stored in the refrigerator or sealed in plastic bags. It's best wrapped in xuan paper and stored in a ventilated place. Use bamboo tong packaging or store it in unglazed zisha (purple clay) jars.

3. Because tea has strong adsorption properties, it must not be stored in an environment with odors. Otherwise, the longer it ages, the stronger the off-odors become, worsening over time.

Of course, the above are just general principles. There are always exceptions, so take this as a general rule! Next time you encounter aged tea, don't be 'fooled'!