Whether learning about Tea, making it, or selling it, there's no other way but through repeated practice.

It takes countless pick-ups and put-downs to cultivate a moment of calm composure!

Drinking ripe pu'er daily brings the most noticeable sensation of physical ease. When the weather is hot, drinking fermented teas that are mild can be more easily absorbed, promoting sweating and eliminating dampness, which is particularly soothing for the digestive system.

The pressure is noticeably less when drinking ripe pu'er compared to raw pu'er, especially young raw pu'er or those with shorter aging periods. This is something I've deeply felt and confirmed through years of interaction with many tea enthusiasts.

Therefore, in the near future, I'll be personally trying different ripe pu'ers and recommending them to fellow tea lovers, especially those living in urban areas who tend to have a cooler constitution. The goodness of ripe pu'er is something one must experience firsthand; it doesn't require scientific validation.

In fact, science has already proven its benefits.

The earliest research and proof came from foreign laboratories, such as the French medical report by Emile, which led to ripe pu'er being sold as medicine in France and Europe at the time. We don't even need to mention the more recent research from Yunnan's academic institutions and research organizations, which is even richer and more systematic.

Despite this, within the tea community, there is still considerable controversy surrounding the consumption or storage of ripe pu'er.

Isn't drinking and appreciating tea all about seeking relaxation, comfort, and health?

Indeed, there are many tea enthusiasts and tea promoters who, despite often preaching “tolerance,” “tea heart,” and “sincerity,” still look down upon or disapprove of ripe pu'er.

They don't drink ripe pu'er in Yunnan!

This is a common phrase heard. Without considering why, it's difficult to make progress!

Indeed, in the mountains of Yunnan, both in the past and even today, ripe pu'er is rarely consumed. This is not because it's bad, but due to historical reasons, tea-drinking preferences, and consumption habits.

How could people deep in the forests and around village bonfires understand ripe pu'er? They have traditionally relied on locally available resources, drinking green tea, roasted tea, and “eating” tea. Long-standing tea-drinking practices and habits are difficult to change across generations.

Furthermore, the production of ripe pu'er was initially only feasible for manufacturers and large factories. Unlike raw pu'er, where the initial processing can be done by almost any household with an iron wok, albeit with varying taste and quality, this was essentially what raw pu'er looked like in the past.

Without prior exposure to a new thing, how could one develop a regular habit of drinking it?

Moreover, the creation of modern ripe pu'er was initially aimed at satisfying the taste preferences of specific regions and populations, primarily Hong Kong and Taiwan, who disliked young raw tea and preferred the “matured” red tea of pu'er.

Additionally, even today in Yunnan, ripe pu'er is rarely drunk, partly due to the high altitude, which makes it challenging to Brew unique flavors.

To truly appreciate ripe pu'er, one needs high temperatures, boiling water, and slow brewing with clay vessels to bring out the aroma and taste. In Yunnan, with its high altitude, water doesn't boil fully, making it ideal for brewing local young raw pu'er and pu'er leaf tea, but not the best for tasting ripe pu'er.

The introduction of tea-brewing techniques and the arrival of tea drinkers and makers from outside Yunnan brought significant changes, such as the transition to “Gongfu tea” utensils. Traditionally, Yunnan lacked the popular “gongfu tea” brewing method seen everywhere today! Large porcelain jars and bamboo tube brewing methods were not suitable for ripe pu'er and couldn't bring out its delicious flavors.

The “separation of tea and infusion” approach of “gongfu tea brewing” transformed the drinking habits and marketing of both raw and ripe pu'er in Yunnan.

Ripe pu'er is cheap and just everyday tea.

This is another entrenched mindset, as if there's a hierarchy of disdain within the tea world. Is drinking, enjoying, and storing ripe pu'er so lowly that it deserves contempt?

When a tea seller or tea teacher expresses such thoughts and ideas, stay away from them immediately. With flawed thinking, their tea and knowledge are merely “a silk pillow filled with straw.”

In my previous content on ripe pu'er (Why Ripe Pu'er is Worth Exploring?), I discussed how improvements in materials and processing have long dispelled the notion that it's merely low-grade and everyday tea.

Like raw pu'er, ripe pu'er now ranges in price from tens to thousands or even tens of thousands, and this variety has been abundant for several years. Those who still use this to overlook consumers clearly haven't tasted good ripe pu'er, let alone understood it.

Ripe pu'er has no value for storage?

The greatest value of tea lies in its consumption and health benefits, both physical and mental.

Just like other teas, as long as it's safe and hygienic, ripe pu'er has value if it suits one's constitution, is drunk consistently, and in moderation.

First, there's material value. Following this line of thought, ripe pu'er, whether for drinking, transformation, or collection, holds value. Given the improvement in current materials and processing techniques, ripe pu'er can undergo remarkable transformations over time, developing better flavors, aged aromas, smoothness, sweetness, thickness, and slipperiness. Most notably, within the first three to five years, the moisture and the stacky taste from the fermentation process diminish.

Then, with the action of microorganisms through oxidation, decomposition, respiration, and stimulation, ripe pu'er develops appealing complexity, aged tea nuances, playfulness, palatability, tolerance, sweetness, ginseng aroma, jujube aroma, medicinal aroma, lotus aroma, woody aroma, and more, all of which have tangible value.

Naturally, this also satisfies some tea enthusiasts who see ripe pu'er as an investment and collection opportunity.

Second, there's spiritual value. Drinking ripe pu'er, like all teas, brings joy and immersion, leading to mental well-being.

I believe that in the future, more tea enthusiasts will focus on this aspect, reducing their emphasis on the material value of tea.

Ripe pu'er, as the most consumed type of pu'er tea, is widely enjoyed by a broad audience. Since most consumption is focused on current drinking, high-quality aged ripe pu'er becomes increasingly rare and valuable, a reality that is becoming more widely recognized.

Good raw pu'er may be easier to find, but good ripe pu'er is harder to come by, and finding both good and old ripe pu'er is even more challenging! In the not-too-distant future, this will become even more…