Pu'er Tea is unique among teas in that it can improve with age, becoming richer and more fragrant over time. When stored properly within a reasonable timeframe, the flavor of Pu'er tea becomes increasingly mellow and fragrant. Pu'er tea comes in two varieties: raw and ripe, each with its own distinct taste. Some people prefer the pure Sweetness of raw Pu'er, while others favor the rich depth of ripe Pu'er. But why does raw Pu'er have greater value for long-term storage?
Why does raw Pu'er have greater aging potential than ripe Pu'er?
In terms of aging, raw Pu'er can be stored for decades or even centuries under proper conditions, whereas ripe Pu'er cannot be stored for as long.
Most aged teas on the market refer to raw Pu'er, but raw Pu'er does not transform into ripe Pu'er over time. The dark color of aged raw Pu'er is due to natural fermentation during storage.
Under long-term storage, raw Pu'er undergoes more complex flavor transformations
The wet-pile fermentation of ripe Pu'er occurs under the combined influence of moisture, enzymes, and microorganisms. During fermentation, heat is generated, and along with the inherent moist-heat effect, most microorganisms are killed, and the activity of enzymes in the tea leaves is significantly reduced.
Therefore, during long-term storage and transformation, there is a significant decrease in the amount of oxidizing enzymes and microorganisms available for conversion in ripe Pu'er. This primarily manifests as a change in the nature of the tea (from hot after fermentation to warm after storage), the dissipation of the wet-pile fermentation aroma, and the transformation of aromatic compounds that affect the tea's fragrance. In terms of taste, the flavor of ripe Pu'er is more stable during later storage and transformation.
As raw Pu'er ages, the chlorophyll in the tea oxidizes under the assistance of oxidizing enzymes, microorganisms, and natural slow oxidation, gradually darkening in color. The tea's infusion color changes from yellow-green to orange-yellow, orange-red, and reddish.
The aroma and taste become more complex, transforming from original scents like fresh, floral, and sweet aromas to woody, aged, and medicinal scents. As polyphenols oxidize, the bitterness and astringency of raw Pu'er decrease, and the taste becomes richer and fuller.
In today's Pu'er tea collections, raw Pu'er makes up a much larger proportion than ripe Pu'er. The flavor changes of raw Pu'er after storage are more noticeable and have greater potential for improvement, which is why collectors prefer to store raw Pu'er.