First article: The Coordinate Varieties and Three Aromatic Types of the Yiwu Tea Area (click to read);

Second article: Dongguan Storage, Kunming Storage, Hong Kong Storage, Flavors, White Frost, “Storage Manipulation” Issues (click to read);

Third article: The Storage Cycle of Yiwu Green Bud Tea;

Fourth article: Storing Pu'er Tea, Chasing Famous Mountains or Quality?

Fifth article: Small Heap Fermentation, Large Heap Fermentation, What is the Difference in the Familiarization Technology of Tea Evolution?

The following is Part Three, focusing on the storage cycle of Yiwu green bud tea.

The Storage Cycle of Yiwu Green Bud Tea

Poem says: Next, we will discuss the transformation issue. Let's start with Mr. Zheng's sharing.

Zheng Shaohong: The process of storing tea is a dynamic one, and it is influenced by temperature, humidity, and other factors. The original quality and internal substances of the tea, along with temperature, humidity, and microorganisms, affect the variables. Currently, there are many regions and people involved in storing tea. Different regions, and even within the same region, the management ideas and techniques of different individuals, as well as the micro-environment, vary greatly. Therefore, there has never been a widely accepted scientific approach to storing tea, and many differing opinions exist. Throughout this process, I have been thinking about how to develop an experience system that can guide Tea Flavor Through Time to excel at storing tea, based on basic logic and my own experience and practice.

When I founded Tea Flavor Through Time, I had a clear vision. Since Pu'er tea is a category characterized by aged fragrance, although fresh fragrance has become popular now, I believe its main aroma and flavor profile remains aged fragrance. When we talk about the cycle, early on, we were educated by pioneers from Hong Kong and Taiwan, who presented a daunting timeline, so long that it seemed impossible to complete within a lifetime.

However, after tasting various teas and comparing teas stored for different periods, I developed some differing thoughts, and I have been exploring this process ever since. Generally speaking, if we consider Yiwu tea, I think a basic cycle is 30 years. Within this process, I divide it into several stages. The first stage is called the Fresh Fragrance Period. This is when our tea is fresh, and the first three years display excellent fresh fragrance. At this time, the amino acids and aromatic compounds in the tea are more prominent, so when the new tea is produced, it retains the fresh and refreshing aroma and taste of the new tea; floral fragrances are prominent, with some honey-like aromas.

The second stage, which we call the Awkward Period or the Light Period, is when you drink it and find it light and lacking in aroma. Of course, in Kunming, the Fresh Fragrance Period is longer, while in Dongguan, it is shorter. The Fresh Fragrance Period varies by location. My division of these phases is based on storing tea in Dongguan. During the Awkward Period, the tea is not very enjoyable, and I would suggest not selling products aged four, five, or six years because it is difficult to sell them without pleasing customers.

Under the action of microorganisms, large molecules in the tea are broken down into smaller molecules. Large molecules like proteins, polysaccharides, and fibers are decomposed into more soluble polysaccharides and free amino acids. Other substances, such as Pectin, are also broken down, making the infusion richer and sweeter, but also introducing some new issues. This phase acts like a turning point, and I call this the Aftertaste Period. The Aftertaste Period is also influenced by many factors, such as higher humidity leading to greater activity. If stored in Kunming, the activity is slower, and it may take six to seven years before entering this phase.

The Aftertaste Period is a cumulative process. Once it reaches a certain level, it becomes fuller. When it is relatively stable and less active, I call it the Stable Period. The timing of the Stable Period varies significantly. Its primary difference from the Aftertaste Period is that it continues to change, but not as rapidly or actively. During this period, if in Guangdong, the taste components are different, and fruit aromas may appear. The final stage enters the Fullness Period, where the infusion is richer, and new aroma compounds form, such as sweet aromas generated by microbial metabolism, as well as new substances similar to aged aromas. These are roughly the five cycles. The Fullness Period actually has a long period during which aged aroma compounds emerge. In 2012, I had around eight years of storage experience. Then, I engaged with other teas from the same production area in a similar storage environment.

Later, during continuous research, especially after discussions with Professor Li Yang, I simplified the process. I think the first stage should be called the Maturation Period. The Maturation Period may include the Fresh Fragrance Period and the Awkward Period. Its most significant characteristic is the reduction of stimulating substances, and some aromatic compounds may also decrease. Based on my experience storing tea in Dongguan, this stage takes approximately six to seven years. Then comes the Thickening Period, when large molecular structures break down into soluble small molecules. The infusion, amino acids, soluble polysaccharides, and pectin increase, making it sweeter and more fragrant. Because Guangdong is a place where people appreciate the infusion, our aesthetic dimensions regarding the infusion differ from those in Kunming.

I've been Drinking Tea with everyone over the past few days, and I feel that there is a significant difference in our focus points. Some of the tea enthusiasts here are in the business of selling tea, and they may not limit their sales to just one city or region. Your customers may come from different places. For example, if you have a customer from Shanghai, he buys tea from both you and me. When the two of us communicate with him about what is good, better, and rare, we are not just selling products; we are also sharing our aesthetic perspectives.

In my discussions with Professor Li Yang, we can reach consensus on some things, but when it comes to drinking tea, we have quite different tastes, don't we? The teas he likes and the teas I like really do differ. Since we are in the business, I have many dealers and customer friends across the country. For example, when I go to Shanghai, East China, including Chongqing, Chengdu, Northwest China, and Guangxi, people's standards for good tea vary. Even locally in Kunming, the aesthetic is unique. Kunming is the capital of Yunnan Province, and Pu'er tea mainly originates from Yunnan, but I don't think Yunnan's aesthetic for Pu'er tea is mainstream nationwide. From this perspective, I hope we can summarize the aesthetics of different places.

Firstly, we need to enhance our understanding of different aesthetics and schools of thought. Secondly, when using this methodology to communicate with customers from other places, how do we align our language, as Professor Li Yang mentioned, to ensure effective communication? For example, the question raised earlier by General Manager Xiaoma is actually part of a development process. If you understand this, when facing customers from Hong Kong and Taiwan, if you want to do business with them, you must know what they choose and what they consider good. Otherwise, if you think your product is excellent and present a high-quality product made in Kunming to them, you won't be able to make a sale. The second stage I mentioned is the Thickening Period. Customers from Hong Kong and Taiwan have particularly high requirements for the Thickening Period. If you don't have this Thickening Period, you cannot do business with them in Hong Kong and Taiwan. Nowadays, it is difficult to do business with tea merchants in Hong Kong because they basically go up the mountains to collect raw materials themselves and no longer rely on others, as they often