Ripened Pu'er Tea does benefit from aging before consumption. The length of storage affects the quality of the tea, but the choice should depend on personal taste and preference. A suitable storage environment is also crucial for maintaining the quality of ripened Pu'er tea. Tea enthusiasts can select ripened Pu'er tea aged for different periods based on their needs and circumstances, exploring a flavor profile that suits them best.

Does Ripened Pu'er Tea Need Aging Before Drinking?

Freshly made ripened Pu'er tea often has a “heap aroma” or “wateriness” to it, which is due to a critical process called “wet-pile fermentation” or “artificial moisture fermentation.”

The essence of wet-pile fermentation in ripened Pu'er involves using the internal components of sun-dried Green Tea as a foundation. Under specific temperature and humidity conditions, the heat and moisture generated by the growth and activity of water added to the site and the microorganisms present in the tea produce a wet-heat effect. This effect promotes chemical changes in the tea's internal components.

The “heap aroma” refers to a unique smell produced during the wet-pile fermentation process. It can be likened to the feeling of a humid, muggy summer day in the south, after rain and then clear skies, with a mix of damp wood and leaves.

Many freshly made ripened teas have this aroma, and at this stage, some tea enthusiasts may experience a “drying” sensation when drinking them.

Under normal processing conditions, the heap aroma in most ripened teas fades significantly within a year, and by 2 to 3 years, it is generally no longer noticeable. At this point, the smoothness and sweetness of ripened Pu'er tea can be fully appreciated.

Therefore, when purchasing ripened Pu'er tea, consider opting for teas that have been aged for 3 years or more. By this time, if processed normally, the tea should be at its optimal drinking stage.

Considering this, both the introductory ripened Pu'er tea “Organic Ripened Pu'er” offered by Cha Yuan Geography and “Fu Yang Tea,” supervised by Wu Yin, the editor-in-chief, are made from ripened Pu'er tea aged for over three years.

The Taste Experience of Drinking Ripened Pu'er Tea

Most tea enthusiasts might find the taste of ripened tea unusual upon first try, but “unusual” doesn't necessarily mean unpleasant; it just differs from traditional flavors found in other types of tea. Ripened tea was introduced to replace the mellow, red infusion of aged raw tea. During a certain historical period, it fulfilled this role. However, newly produced ripened teas often come with a lingering heap aroma, a significant flaw that makes them challenging for many enthusiasts to enjoy. Clearly, such ripened teas do not qualify as a replacement for immediate consumption. Over time, those who regularly drink ripened tea discovered that after several years of storage, the heap aroma dissipates, and the tea becomes sweet, smooth, and rich. Remarkably, some ripened teas even develop a mature aroma. It appears that well-made, aged ripened teas offer an excellent taste experience and can be accepted and loved by most tea enthusiasts.