Pu-erh Tea

Pu'er tea stands out among teas, as its flavor improves with age. However, not all teas become more fragrant over time; this is only true when the quality of the tea and storage conditions are appropriate. Pu'er ripe tea is suitable for long-term storage, but this does not mean it can be stored indefinitely. Ultimately, the tea must return to its primary purpose: consumption. How Long Should Pu'er Ripe Tea Be Stored? Many people ask questions on this topic, which covers a broad range and cannot be explained in great detail due to the extensive knowledge involved. Generally speaking, ripe Pu'er can be consumed immediately after production, but it tastes better after three to five years. This improvement is mainly due to the process of wet-piling. Wet-piling involves moistening and heating the tea leaves to make them somewhat cooked. After being heated, the tea continues to develop when exposed to air. Unlike raw Pu'er, this development in ripe Pu'er is less noticeable, with an increase in smoothness and little change in aroma, as it has already been mostly defined by the wet-piling process. The duration of wet-piling is a critical step in producing ripe Pu'er. High-quality teas should not be…...

The retrograde sweetness and direct sweetness of Puer tea are unique quality characteristics. Retrograde sweetness refers to a sweet sensation that gradually arises in the mouth after drinking the tea; this sweetness does not come directly from sugars but is instead the result of complex chemical reactions involving various substances in the tea leaves within the mouth. It is typically long-lasting and subtle. Direct sweetness, on the other hand, is a sweet taste that can be felt directly during the consumption of the tea and is more apparent and immediate than retrograde sweetness. The retrograde and direct sweetness of Puer tea are often closely related to factors such as the raw materials of the tea leaves, production techniques, and storage time. High-quality aged Puer teas have a richer and longer-lasting retrograde and direct sweetness, leaving a lingering aftertaste. The Retrograde and Direct Sweetness of Puer Tea The term "sweetness" generally approaches the meaning of "deliciousness!" This deliciousness refers to the sensation produced by food stimulating the taste buds. Therefore, besides sweetness, "sweetness" also means "deliciousness" in classical Chinese literature! The retrograde sweetness of Puer tea occurs when the astringency and stimulation of the tea soup gradually disappear as it passes…...

Xigui natural village is affiliated with Bangdong Village, Bangdong Township, Lincang District, Lincang City, Yunnan Province, China, and is located in a mountainous area. It is 12 kilometers away from the Bangdong Village Committee and 16 kilometers away from the Bangdong Township government. The territory covers an area of 3.82 square kilometers, with an altitude of 750 meters, an average annual temperature of 22°C, and annual precipitation of 1,100 millimeters. The total arable land area of the entire village is 295 mu, with 1.24 mu per capita, mainly planting crops such as rice and corn; it has 4,855 mu of forest land, including 945 mu of economic fruit tree land, which amounts to 3.98 mu of economic fruit trees per capita. The main economic fruit trees planted are rubber, among others. There is 80 mu of water surface area, of which 1 mu is used for aquaculture; there are 385 mu of barren mountains and wastelands, and other areas cover 345 mu. 01 Manglu Mountain Xigui tea is produced in Xigui Village on Manglu Mountain within Bangdong Township, Lincang District, Lincang City, Yunnan Province. "Xigui" means "the village good at making ropes" in Dai language. Manglu Mountain is part of…...

The phrase "this purple clay teapot has been fired multiple times" is often seen. Does this mean it wasn't fired properly the first time, so it had to be tried again? Actually, that's not the case. So why were older purple clay teapots fired only once, while modern ones are fired two or more times? Is it better to fire them once or twice? When Were Teapots Fired Just Once? Before the Republic of China period, local artisans in Dingshu hadn't yet adopted modern kiln-firing techniques and mostly used dragon kilns. Dragon kilns have poor controllability, and each additional firing increased the risk of damage. Therefore, older teapots were typically fired just once. As a result, the lids rarely fit tightly, unless the potter was an exceptional master who understood the clay's properties perfectly. Such masters were rare. Why Are Modern Purple Clay Teapots Fired Multiple Times? With advances in modern technology, new kilns like shuttle kilns and electric kilns have become common, allowing for precise temperature control. With higher standards for craftsmanship, a second firing became standard practice to ensure a tight lid fit. The first firing is at a lower temperature. After the teapot comes out of the…...

Puer tea is a post-fermented tea, which leads to its characteristic of becoming more fragrant over time. This means that the longer Puer tea is stored, the richer its aroma and the better its quality. But is this always true? Among teas, Puer stands out as unique because it improves with age. Unlike most other teas, the longer Puer is stored, the better it becomes due to fermentation. This process generates many beneficial compounds for human health, making aged Puer desirable. The distinctive quality and aged fragrance of Puer are formed through post-fermentation during storage. Over time, the main chemical components of raw Puer—such as polyphenols, amino acids, and sugars—undergo changes that idealize the tea’s color and aroma. However, improper storage or indefinite aging without scientific consideration can degrade its quality. Conditions for Aged Puer Tea to Improve Over Time 1: Basic Conditions The saying that Puer tea improves with age is indeed accurate, but only if certain basic conditions are met. Poor-quality Puer or improperly stored Puer will not achieve the desired effect of improving over time. 2: Storage Duration The duration of storage does not necessarily correlate with the quality of Puer tea. There is an optimal period…...

Pu'er tea can be stored for a long time in a suitable environment, without a definitive expiration date; it can be kept for decades or even centuries. If the storage environment is damp and sealed, the tea leaves may mold and rot. Therefore, when storing Pu'er tea, choose a well-ventilated and dry environment, which will facilitate better aging of the Pu'er tea. How long is the shelf life of Pu'er tea? Pu'er tea does not have an expiration date and can be stored for extended periods. During storage, avoid high temperatures and odors, and prevent direct sunlight. Ensure that the storage environment is temperate, humid, oxygenated, and free from odors. Only by scientifically storing the tea can you ensure its quality improves over time. In a suitable environment, Pu'er tea can be stored for a long time without an expiration date. However, if improperly stored, it can spoil and become undrinkable. Under proper storage conditions, Pu'er tea has the characteristic of improving with age. Secondly, to scientifically store Pu'er tea, avoid high temperatures and odors, as well as direct sunlight. Tea is sensitive to light and odors, and direct sunlight can produce a sun-dried flavor. It should not be placed…...

   In the development of tea culture, various tea ware emerged, among which the Yixing pot stands out. The longer a Yixing pot is used, the more lustrous and antique its color becomes. The tea brewed in it becomes richer and more fragrant. Even pouring boiling water into an empty pot will release a light tea aroma. Scientific analysis has shown that the Yixing pot preserves the original flavor of tea, allowing us to enjoy authentic tea with ease. This has created an inseparable bond between tea and the pot.       ◎Green Tea with Yixing Pot Green tea is an unfermented tea and the most produced type in China, accounting for around 70% of total tea production. It is also the oldest category of tea historically. The production of green tea in China is widespread, with provinces like Henan and Zhejiang being major producers. The latest scientific research indicates that the natural components in green tea have unique effects in preventing aging, cancer, as well as antibacterial and anti-inflammatory properties, surpassing those found in other types of tea. Main varieties: Xinyang Maojian tea, West Lake Longjing tea, Biluochun, Huangshan Maofeng, Lushan Cloud Mist, Lu'an Guapian, Taiping Houkui, Guzhu Purple…...

To achieve the status of being more fragrant, valuable, and desirable with age, Pu'er tea must meet three criteria: good raw materials, good processing techniques, and proper storage conditions. Generally, the optimal period for ripe Pu'er is around 10 years, while that for raw Pu'er is around 20 years. However, it's important to remember that tea is meant to be consumed, not just stored. The Foundation for Pu'er Tea Increasing in Value with Age Not all Pu'er tea improves with age to become "more fragrant and valuable." In addition to the quality of the raw materials and the processing methods used, the storage environment during aging significantly impacts its overall transformation. If the raw materials are of poor quality or if improper processing leads to premature consumption of the internal substances, such Pu'er tea does not possess the potential for beneficial aging. Similarly, inadequate storage can ruin the tea. Pu'er tea that has aged without an improvement in quality, or even becomes less enjoyable than fresh tea, cannot be expected to increase in value. What Kind of Pu'er Tea Is Worth Storing 1. Brand. There are many old teas circulating in the market today, but almost all mainstream, well-known, and…...

Home Tea Storage and Warehouse Storage Evaluation 1. Home tea storage originated in Hong Kong and Taiwan. In the mid-20th century, after the founding of the People's Republic of China, Pu'er tea consumption (except in Tibet) largely ceased on the Chinese mainland. Only Hong Kong retained a partial market for Pu'er tea. Hong Kong introduced Pu'er tea to Taiwan and some Southeast Asian countries. As such, due to its unique trading position, Hong Kong naturally became a distribution center for Pu'er tea. In fact, the concept of tea storage and even post-fermentation of Pu'er tea was born out of trade. In other words, although there has been a saying in Yunnan since ancient times that "grandfathers make tea, grandsons sell it" (another version is "grandsons drink it"), the initial concept of tea storage in Hong Kong was simply about stockpiling goods. However, over time, this gradually evolved into a more conscious approach to tea storage, with various methods being explored and moving towards professional tea storage. Due to Hong Kong's high population density and limited land, as well as limited warehouse conditions, along with the relatively small proportion of tea in overall trade, the capital and economic strength of those…...

The rolling of Puer tea is the first process after the tea has been subjected to initial heat treatment (withering). Traditionally, the method involves transferring the withered tea from the wok onto bamboo mats, wide wooden boards, or clean cement floors, where the tea is manually "rolled" and "twisted" by hand. This action is somewhat similar to kneading flour. So, what is the purpose of rolling Puer tea? Puer Tea Rolling Methods 1. Manual Rolling The manual rolling of Puer tea typically requires two rounds of rolling. The first round occurs after the tea has been withered and laid out to cool; it is rolled until the leaves are mostly in strip form and tea juice begins to seep out. The leaves are then left to dry until the next morning before undergoing a second round of rolling to ensure that even the coarser and older stems and leaves are tightly formed into strips. A special bamboo-made rolling mat is used for this process. The rolling technique requires circular, complete, and coordinated movements that are both firm and gentle, ensuring that the tea leaves are evenly pressured and conducive to forming strips. The duration and strength of the rolling are…...

Sour tea is an important component of the tea culture of Yunnan's ethnic minorities. Many ethnic minorities have a history of making sour tea. The Bulang people living in Lancang Lahu Autonomous County, in Hemin Town on Jingmai Mountain, are no exception. ▼ When wild tea has not been “tamed,” its taste is relatively bitter and astringent; processing it into sour tea can alleviate this bitterness and astringency. After picking fresh tea leaves, they go through the processes of steaming and killing the green, then are naturally cooled. They are placed layer by layer into bamboo tubes until they are full and tightly packed without any gaps. Then, the opening of the bamboo tube is sealed with banana leaves and buried in the ground to ferment for about two months... In Pu'er's Jingmai Mountain, during the spring tea harvest activities in 2024, we captured the complete process of sour tea production by the Bulang people. ▼ △ Using hot water to kill the green; once the tea buds are bent, they are ready (the water here is not boiling). △ Removing the tea. △ Straining the tea. △ Drying after straining. △ Drying. △ Drying in the sun for one…...

Generally speaking, Pu'er tea does not have a specific expiration date. As long as it is stored properly, it can be kept for an extended period. The longer the Pu'er tea is stored, the higher its collection value becomes. However, in terms of taste, it is best to age Pu'er tea for more than five years. Once it has been stored for around ten years, it becomes aged Pu'er tea. Aged Pu'er tea possesses unique aromas that fresh tea leaves do not have, which are developed through long-term fermentation. Moreover, the longer the storage time, the richer the aroma and the milder the nature of the tea becomes. The Optimal Aging Periods for Pu'er Tea First Tasting Period The first three months after the new tea is prepared For example, spring tea pressed and stored for two or three months. At this stage, the new tea has just lost its moisture. It is strong and full-bodied with a fresh, slightly astringent taste, and its strengths and weaknesses are clear. Its aroma is high and pervasive. This tea is suitable for light tasting. Second Tasting Period Between one to two years after preparation During this time, the fresh and astringent flavors…...