The so-called endurance of Pu'er tea refers to the fact that after multiple infusions, the color and taste of the tea do not change significantly. Pu'er tea is indeed long-lasting in brewing. What we see is only the surface; the reason it is so durable is due to the internal substances in the tea. Arbor Pu'er tea trees have grown for hundreds or even thousands of years, accumulating rich nutrients in their leaves and buds. When brewed, these nutrients require many infusions to be fully released, which is why we perceive it as being long-lasting.

Generally speaking, tea stems affect the visual appeal of tea leaves, so people often overlook their advantages and dismiss them. However, tea stems actually play a very important role in tea quality.

Tea stems contain a considerable amount of aroma substances. The aroma of tea leaves gradually decreases from the first leaf to the third leaf, while the aroma of tea stems is the highest. The aroma substances in tea are mainly found in the tea stems and the main veins of tender leaves, and the amino acid content in tender stems is higher than that in tender leaves. The vascular bundles in the stems are the main transport tissues for nutrients and aroma, and most of the substances they contain are water-soluble. During the processing of tea, aroma compounds are transferred from the stems to the leaves along with the evaporation of water. These substances, after being transferred to the leaves, combine and transform with the effective components of the leaves to form a higher and richer aroma quality.

Therefore, appropriate tea stems are necessary to produce tea with a strong aroma and rich flavor. The length of tea stems varies depending on the type and grade of tea.

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