Generally, Puer Tea of good quality will reach its optimal state within a certain period. Beyond this time, its quality gradually declines. This is because Puer tea contains abundant polyphenols that are gradually oxidized during storage and transform into new beneficial substances, eventually reaching a relatively stable state. After this point, further oxidation is not desirable.

How long should Puer tea be aged to taste best? This article primarily discusses the aging process of raw Puer tea over several years.

Puer tea is often referred to as “drinkable antiques,” renowned for its unique quality of improving with age. The quality of Puer tea is closely related to its main chemical components, such as polyphenols, amino acids, and soluble sugars. The storage process of Puer tea is essentially a slow oxidation process of these chemical compounds.

After a certain period of storage, the infusion color changes from the original yellow-green or orange-yellow of raw Puer to the red and bright hue characteristic of aged Puer. The flavor becomes smooth and refreshing. As polyphenols oxidize and ester-type catechins decrease while soluble sugars increase, the astringency lessens, bitterness fades, Sweetness grows, and a distinctive aged aroma emerges.

The transformation stages of Puer tea can be divided into:

• Within 1-3 years, it is considered new tea, enjoyed for its rich layers of flavor and aroma;

• From 4-10 years, it is regarded as mid-aged tea, suitable for most people's palates and offering a lingering taste. At this stage, if well-transformed, the aroma remains, the infusion aroma stands out, the aftertaste and salivation become more pronounced, astringency gradually disappears, and the stimulating effect diminishes;

• From 10-20 years, it is considered old tea, where the overall sensation is very balanced. Bitterness and astringency disappear, leaving a sweet aftertaste. Additional aromas like camphor, medicinal Herbs, and fruit may also emerge. The mouthfeel is warm and smooth, the liquid is delicate and soft, and the qi energy is ample.

• After 20 years, the tea enters a decline phase, with many flavors fading. Some people seek the so-called taste of nothingness, but this is a matter of personal preference and not covered here.

For most tea enthusiasts, I recommend keeping a small amount of raw tea that you have found satisfying in its early years, to be enjoyed around ten years later. For regular consumption, teas aged 3-5 years are sufficient.

Note: This discussion pertains to raw Puer tea. Aged Puer tea, which undergoes a fermentation process, has a relatively stable flavor profile and does not exhibit the same transformations described here.