Pu-erh Tea new raw tea has a unique aroma. The following aromas are all varietal aromas.
Floral aroma: Similar to the scent of certain flowers. Yunnan has hundreds of flowers, but tea fragrance rivals them all. The tea from Pasa in Lancang has a particularly high and sharp aroma, which is a typical floral fragrance. Many teas have this aroma, but few surpass the intensity of Pasa's fragrance.
Orchid aroma: Similar to an elegant orchid fragrance, without sweetness. Xigui ancient tree tea has such an aroma.
Honey aroma: A floral aroma with the sweet scent of honey is called honey aroma. Only ancient tree tea from Jingmai Mountain possesses this fragrance.
Woody aroma: When the floral aroma is not obvious and is relatively deep and low, it is called woody aroma. Tea from the Bulang Mountain region and Yongde Mangfei tea have such an aroma.
Rock sugar aroma: Bingdao tea fills the mouth with a unique fragrance upon first sip, resembling the aroma of rock sugar, hence the name. The finishing stage of Yiwu Guafengzhai and Mahei big tree tea also exhibits a distinct rock sugar aroma.
Aromas of Pu-erh Tea (Ripe Tea)
The aroma of ripe Pu-erh tea is milder than that of raw tea. Having undergone pile fermentation, it develops many new aromas.
Lotus aroma: Tender bud tea, after pile fermentation and storage for a certain period, develops a lotus fragrance.
Jujube (red date) aroma: Coarse, old raw materials, after pile fermentation, develop a jujube aroma. The longer the storage, the stronger the jujube aroma becomes. Generally, grade 9 to 11 teas develop jujube aroma, with stems producing more of this fragrance than leaves.
Rice aroma: Some ripe teas, after being stored for a certain number of years, produce a very pleasant rice aroma, similar to the scent when first opening an electric rice cooker.
Aged aroma: Many substances are formed after pile fermentation, resulting in complex flavors and aromas, collectively referred to as aged aroma. This includes camphor and medicinal fragrances. However, in many cases, strong camphor and medicinal aromas only emerge with wet storage conditions, which will not be analyzed in depth here.