When we savor Puer Tea, we often hear the term “Aged Charm.”
What is “Aged Charm”? It is a complex sensation that is more pronounced in aged Puer teas.
The Aged Charm comprises the woody aroma sensed through the nostrils and the rich taste experienced by the palate, among other sensory perceptions.
This charm requires a tranquil mind to appreciate fully, from its fragrance to its flavor. Over time, one can gain a deeper understanding of the Aged Charm.
Puer teas that exhibit Aged Charm are typically the result of good raw materials, craftsmanship, and storage conditions working together.
Well-made ripe teas generally undergo aging at a rate of about two to three years per cycle.
In the first transformation phase, ripe teas may have a slight “watery” feel and “heap scent,” but the tea flavor is clear, the heap scent is clean, and the tea soup appears slightly turbid, with a brownish-red or dark red color. There is noticeable aftertaste and a sense of charm.
In the second transformation phase, the “heap scent” fades, and the tea and Water become more integrated. The ripe aroma and gradually fuller aged aroma become apparent. The tea soup turns deep red, the charm is evident, the taste is multidimensional and rich, and the throat resonance is excellent.
Later, during the third transformation phase, the charm becomes even more lingering. All the desirable qualities of ripe teas form during this period, and tasting them begins to evoke a feeling of bliss and Relaxation.
During the storage process, Puer tea changes in terms of soup color, taste, and aroma due to factors such as Humidity and temperature.
Over time, under suitable conditions, the longer the storage duration, the more complete the internal substance transformations become, leading to richer content and an overall gentler tea nature.
Although the changes in ripe teas are not as noticeable as those in raw teas, they still undergo transformation.
