Aspergillus

First Article: The Coordinate Varieties and Three Aromatic Types of the Yiwu Tea Region (click to read); Second Article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavor, White Frost, and the Issue of "Warehouse Making" (click to read); Third Article: The Warehousing Cycle for Yiwu Green Bud Tea (click to read); Fourth Article: Storing Pu'er Tea: Pursuing Famous Mountains or Quality (click to read)? Fifth Article: What Are the Differences Between Small Heap Fermentation, Large Heap Fermentation, and the Pu'er Evolution Theory's Ripe Tea Technology? The following is Part Five, focusing on small heap fermentation, large heap fermentation, and the Pu'er Evolution Theory's ripe tea technology. Li Yang: Next, let's talk about ripe tea. Because the last tea we tasted has taken us into another context, jumping into ripe tea. I'm not saying that this is necessarily historical fact, but we can view ripe tea as an attempt to mimic aged tea. If we have the opportunity, we can taste some very old teas and find them excellent, but when you try to make something like that, you realize it would take a lifetime. In such a situation, can we use technical means to directly present certain aspects of aged…