Pu-erh Tea

Spring brings warmth, and all things come back to life. After a winter of dormancy, tea trees sprout fresh green buds, and spring tea takes center stage. However, newly harvested tea still carries some "fiery" and "green" flavors, making it slightly astringent. If the new tea is left for a period to naturally age, its taste will become even more delightful. For Puer tea, which is renowned for getting better with age, the storage process is crucial as long as the raw materials and production methods are sound. Storage Methods for Puer Spring Tea Maintain Dryness: Puer spring tea should be stored in a dry environment to avoid dampness. Desiccants or dehumidifiers can be used to absorb moisture from the air. Avoid Direct Sunlight: Puer spring tea should be kept in a cool place away from direct sunlight. Direct sunlight can cause the loss of nutrients in the tea, affecting its quality and taste. Sealed Storage: Puer spring tea should be stored in sealed containers to prevent air exposure. Sealed bags or jars can be used to store the tea. Avoid Odd Odors: Puer spring tea should be stored in a clean area free from any odors. Use sealed bags…...

Puer spring tea is not classified as green tea. Puer tea is a special category of tea, typically divided into ripe Puer and raw Puer, with Puer spring tea falling under the raw Puer category. Although there are similarities in the picking and processing methods between Puer spring tea and green tea, Puer spring tea does not belong to the green tea category. During processing, Puer spring tea undergoes minimal or no fermentation, giving it some characteristics similar to green tea, such as tender leaves and a greener hue. However, Puer spring tea develops a more mellow aroma and richer flavor over storage, which differs from the typical characteristics of green tea. Differences Between Puer Tea and Green Tea 1. Different Growing Environments The ecological environment for Puer tea trees is characterized by high altitude and low latitude, subtropical warm and humid climate, ample rainfall and sunlight, year-round fog, and a mild spring-like climate all year. The soil pH ranges from 4.5 to 6.5, which is slightly acidic. In contrast, green tea grows in a low-altitude warm and humid climate with distinct seasons, less fog, and longer periods of intense sunlight. This environment is less conducive to the metabolism of…...

To truly understand Puer tea and enjoy the pleasure of its appreciation is not easy. It requires a significant amount of accumulated personal experience and expertise, as well as a rich knowledge base and artistic cultivation to reach the realm of Puer appreciation. For raw Puer tea, the unique production process endows it with distinctive color, aroma, flavor, qi (energy), rhythm, and realm, unlike other teas that only emphasize color, aroma, flavor, and shape. Therefore, when appreciating Puer tea, one must fully concentrate and engage all sensory organs and taste buds, as well as various cavities in the body, to perceive the aroma, qi field, qi path, rhythm, and abstract realms. One must then activate their mind to analyze and think about the conclusions perceived, and based on these conclusions, deduce the true condition of the raw material quality, processing, and storage. This allows for an evaluation of the product's strengths and weaknesses, providing a comprehensive assessment. Hence, appreciating Puer tea requires a comprehensive understanding of natural sciences, as well as life experiences, aesthetics, art, and more, to comprehend and enjoy the social, artistic, and philosophical feelings rooted in the nature of the tea. Raw Puer Appreciation - Color Dry…...

The Beauty of Pu'an's Tea Gardens: "Little Tea Trees" Turn into "Money-Making Trees" The revitalization of rural areas hinges fundamentally on the prosperity of local industries. President Xi Jinping has emphasized that industrial revitalization should be a top priority in rural revitalization. Guizhou's mountains and waters are blessed with natural beauty, concealing treasures and wonders. On the hillsides, over seven million mu (about 466,667 hectares) of tea gardens have become a "green ATM" for the people. Tea is the "ancient divine tree" of the East and the "green treasure" of Guizhou. Guizhou, with its eight parts mountain, one part water, and one part field, possesses excellent ecological conditions for tea cultivation, being the only high-altitude, low-latitude, misty, and pollution-free plateau tea region in the country. Guizhou has a long history of tea cultivation and has become a major tea-producing province through years of relentless effort. It continues to optimize its marketing and distribution environment while making significant strides in tea culture, industry, and technology. The tea industry has achieved remarkable results, bringing about prosperity for the people and beauty in the ecology. This harmonious coexistence of green mountains and silver mines has laid a solid foundation for rural revitalization. "Though…...

Pu'er tea is most intriguing due to its transformation, from raw to ripe, from new to aged, constantly evolving and painting a rich landscape of the Pu'er world. We often see the results of this transformation easily, such as the change in infusion color to orange-red or the emergence of plum, fruity, and woody aromas. But where do these flavors come from? What changes are occurring within the Pu'er tea? Let’s take a look together. 1 Dry Matter Loss During storage, there are many reasons for dry matter loss in Pu'er tea. Pu'er tea consumes oxygen and releases carbon dioxide; some proteins and amino acids deaminate and release ammonia; pectic substances decompose and release methanol; certain organic acids are oxidized and release carbon dioxide, among other reactions. In the storage process, hydrophilic colloids in Pu'er tea undergo decomposition. The water that was originally bound with the colloidal substances becomes free, leading to a “self-moistening” phenomenon in stored Pu'er tea. As this self-moistening occurs, water-soluble colloidal substances in the tea may undergo hygroscopic dissolution (this is particularly noticeable when storing Pu'er tea with low maturity). All of these factors contribute to dry matter loss. During storage, the amount of dry matter…...

The shelf life of Pu'er tea is 10 to 20 years. Pu'er tea is made from unique large-leaf varieties and is divided into raw and ripe teas based on its processing method. Its leaves are thick and substantial, rich in flavor, and capable of aging. Therefore, there isn't a fixed expiration date; it is generally believed that it can be stored for 15 to 20 years. According to the standard GBT22111-2008 Pu'er Tea, under proper storage conditions, it can be preserved long-term. Tea, as a food product, has an expiration date, but it differs from ordinary foods in that its shelf-life limit is very high. In other words, if the storage conditions are met, the shelf life can be extended. What are the storage requirements for Pu'er tea? For example, products should be stored in clean, ventilated, dark, dry rooms free of any peculiar odors. The warehouse should not be polluted by any foul-smelling gases, etc. Pu'er tea, due to its unique production process, is a post-fermented tea and thus has a longer shelf life. It can typically be stored for ten to twenty years, provided it is stored correctly and in a good environment. There is no precise expiration…...

Tea is the national drink, and with the improvement of living standards, more and more people are developing a liking for it. If you enjoy drinking tea, it's inevitable that you'll end up storing some at home—whether for your own consumption or for when guests visit. However, how to store tea is a headache for many tea enthusiasts, as improper storage can easily cause the tea to spoil, affecting its taste and potentially turning it into a "toxic" tea that may be harmful to health. So, what should you do if you have too much tea at home? How to Store Too Much Tea at Home Firstly, we need to categorize the tea stored at home. If there is a large quantity and variety of teas, it's best to sort them by type for better preservation. The storage method varies depending on the fermentation process used in the tea. For lightly roasted or aromatic types of tea, proper sealing is crucial. Choose containers like aluminum packaging or vacuum cans that provide good seals. Additionally, aromatic teas should ideally be stored separately to avoid their scents mixing and compromising the purity of the original aroma. Lightly roasted teas typically include Oolong…...

The concept of pure dry storage for Pu'er tea is a pseudo-concept. If your storage is very dry, your Pu'er tea will develop a strong sour taste that makes it unsuitable for drinking. Many people know that the transformation of Pu'er tea requires a certain level of temperature and humidity, and factors such as oxygen content and climate all influence the direction in which the tea transforms. Therefore, "pure dry storage" should be understood as the common term used in the market to refer to family-style dry storage. Characteristics of Dry-Storage Pu'er Tea Dry-storage Pu'er tea refers to tea stored in a well-ventilated, dry environment with low air humidity (usually referring to clean warehouse environments where the air humidity is less than 70%). The tea naturally ferments in this environment, and its optimal aging period is 10 to 20 years. Dry-storage raw tea: The tea leaves are tightly bound, with a fresh and lustrous color. They have a glossy appearance and emit a natural tea fragrance. The infusion has an orange-red color, turning into a deep chestnut color after long-term aging. The leaves retain their shape with elasticity and have a uniform color. Dry-storage ripe tea: The appearance is neat…...

Pu'er tea does not necessarily improve with age; this depends on the storage method and the quality of the raw materials. The aging process of Pu'er tea is influenced by factors such as time, light, temperature, and humidity. Pu'er tea should not be completely sealed but should be exposed to air to undergo oxidation. High-quality large-leaf raw materials will fully transform and become richer during the aging process. According to Little Tea Master, these two conditions must be met for Pu'er tea to improve with age. Is Older Pu'er Tea Always Better? In the Chinese Pu'er tea collection community, the longer Pu'er tea is stored, the better it becomes—a rule that many collectors follow, often using age as the sole criterion. This is one reason why Pu'er tea is collected and stockpiled in large quantities. But is older really better? If Pu'er tea is properly stored, it will indeed become more fragrant over time. However, you might notice a shelf life indicated on the packaging. This is because food products are required by law to have an expiration date, but consumers do not need to pay much attention to it when drinking Pu'er tea. If you detect a moldy smell…...

Pu'er tea, renowned for its characteristic of improving with age and thus being referred to as "drinkable antique," not only requires high-quality raw materials and a complete production process but also needs an appropriate storage environment. The natural post-fermentation of Pu'er tea involves many aspects, and storage conditions will directly impact the drinking quality of Pu'er tea, affecting its color, flavor, and aroma. Storing Pu'er tea is very particular. A high temperature and humid environment can easily cause mold. Therefore, when storing Pu'er tea, humidity should be controlled below 70%. Temperature should be maintained around 20°C-28°C. Avoid exposure to light and store in a sealed container. Raw and ripe teas should be stored separately. Nowadays, more and more people are drinking Pu'er tea. What kind of vessel should be used for storage? The answers vary widely. A popular saying is that "Jianshui purple clay pottery is a perfect match for Pu'er tea," but there was no scientific data to support this until now. The Shanghai Jiao Tong University - Jianshui Purple Clay Joint Research Center conducted research on the integrated development of Pu'er tea and Jianshui purple clay pottery. The research concluded that Jianshui purple clay pottery has the capability…...

The Banana Forest in Yiwu Gaoshan Village is a state-owned ancient tea forest, named after the banana trees among which the tea trees grow. It is the oldest settlement of the village ancestors and the most ancient tea garden in the village. The tea trees here have not been pruned and are in a semi-primitive wild state, coexisting with the surrounding forest. Coupled with ample sunlight and a moderate slope, this tea plot cultivates thick and unique tea leaves. The ancient tea trees of the Banana Forest come with the soft and sweet characteristics typical of Yiwu, and can also be considered one of the areas with the most prominent aroma experiences in Yiwu. Floral, sweet fruit, and honey aromas are all contained within the tea liquor, with the fragrance prominently present in the liquid. The tea liquor is smooth and delicate upon entry, gentle yet firm, full of flavor. The Pu'er spring tea of 2024 has entered the picking period, with large-scale picking expected to start at the end of March or early April. The Pu'er tea from the Banana Forest of Yiwu Gaoshan Village is loved by many tea enthusiasts for its unique taste and aroma. Preliminary Sale…...

Raw Pu'er tea exhibits various aromas such as orchid, floral, and fruity scents, while ripe Pu'er tea has distinct aromas like aged wood and camphor. These two types of tea have significant differences in both aroma and taste. If stored together, the inherent adsorbent properties of the teas can cause the aromas to mix, which not only alters the original aroma of the teas but may also introduce unwanted flavors. In a single storage container, even if storing only one type of tea (either raw or ripe), it is best to keep teas with similar aromas together. Why Can't Raw and Ripe Teas Be Stored Together? 1. Firstly, raw and ripe Pu'er teas have different aroma profiles. Raw Pu'er tea typically features fresh aromas like downy fragrance, lotus, and flowers, whereas ripe Pu'er tea often has more mature aromas such as ginseng, medicinal herbs, aged wood, dates, and camphor. Due to these differing aroma types, if raw and ripe teas are stored together, their aroma compounds can cross-advertise, masking or altering each other's natural aromas. The result would be a blend that doesn’t truly represent either the raw or ripe tea, and such mixed-flavored teas are generally not well-received in…...