In today's tea world, aged tea is prevalent. In sales promotions, the beneficial aspects of old tea are often emphasized, but anything that ages must also have unfavorable aspects. I wonder if everyone has researched this. Especially when improperly stored, aged tea can become moldy... Not only Pu'er and black tea are valued for being older and more expensive, with both buyers and sellers often emphasizing vintage first. White tea (referring to aged white tea), oolong tea, and black tea also carry an aged appeal. Even green tea is being hyped as aged (though due to limited quantities, it hasn't been commercialized).

So, which is better, new tea or aged tea? It cannot be generalized. Whether aged tea tastes good is subjective—personal preference is always the primary standard. However, there are some patterns regarding which teas improve with age:

1. Look at the maturity of the tea leaves.

In principle, older leaf teas improve with longer aging, while tender bud teas are better when fresh. White tea is a good example:

1. White Peony Shou Mei, mainly made from older leaves, is rich in internal substances. Through aging and transformation, some bitter and astringent stimulants gradually mellow, becoming purer with age and developing aromas like bamboo leaves.

2. Baihao Yinzhen, made from tender buds through natural withering, is best enjoyed for its fresh and brisk flavor. Aged Baihao Yinzhen tends to become thin in taste, and aging does not enhance its quality, so it is better to drink it fresh.

3. White Peony, made from one bud and two leaves, falls between Shou Mei and Baihao Yinzhen. Both fresh and aged versions have their own styles.

2. Look at the fermentation process.

In principle, non-fermented and fully fermented teas are better when fresh; lightly fermented and semi-fermented teas have their merits both fresh and aged; post-fermented teas are better when aged. This is due to the role of microorganisms in the transformation process.

1. Non-fermented teas, such as green tea, undergo high-temperature quick fixation to preserve amino acids, vitamins, aromatic compounds, and other substances in the fresh tea. The side effect is that microorganisms are largely killed. Without microbial participation in later transformation, amino acids, vitamins, aromatic compounds, and other substances gradually diminish over time, making fresh tea naturally better.

2. Fully fermented teas, such as black tea, undergo a complete fermentation process that oxidizes all active substances in the tea leaves, leaving almost no material for microorganisms to transform. Aging offers no benefit. Considering the time needed for the "fire qi" to dissipate, it is generally recommended to drink black tea within about six months to a year.

3. Lightly fermented and semi-fermented teas, such as Tieguanyin, generally have better aroma when fresh, but some aged teas from the previous year may反而 have richer aromas and mellower flavors. Due to their semi-fermented nature, they combine the characteristics of green and black teas. Microorganisms have some room for transformation, so both fresh and aged teas have their unique features, depending on personal preference.

4. Post-fermented teas, such as Pu'er, rely entirely on microbial activity for transformation, making them better with age. However, everything has its limits, and all foods have a certain shelf life. Generally, after about 20 years of aging, the drinking value of ripe Pu'er declines. Raw Pu'er can age longer, but after over 40 years, the aged flavor increases while the mellowness decreases, becoming increasingly bland and retaining only a historical taste.

3. Look at the storage method.

Different types of tea require different aging methods, but the following points should be ensured:

1. Dryness. If stored in a humid environment, harmful bacteria like aflatoxin can develop, making such aged tea harmful to health and unsuitable for consumption.

2. Tea should be isolated from contamination while still able to breathe, providing an environment for microorganisms to survive. For example, Pu'er tea should not be stored in the refrigerator or sealed in plastic bags. It is best wrapped in rice paper and placed in a ventilated area, stored in bamboo husk packaging or unglazed purple clay jars.

3. Due to tea's strong absorbency, it should not be stored in environments with odors. Otherwise, the longer it ages, the stronger the odors become, and the worse its quality.

Of course, the above are only general principles. There are always exceptions, so take this as a universal guideline! Next time you encounter aged tea, don't be "fooled"!