Fermentation

Modern people generally live in a state of sub-health, and the high-fat, high-salt, high-sugar, and high-oil modern delicacies have changed the lives of modern people. The reasons are usually explained as a fast-paced modern lifestyle, overuse of drugs, lack of exercise, excess nutrition, etc. Such explanations are too broad, and while discussing these issues, we need a more concrete approach to solving them. The "Human Microbiome Project" launched in 2007 provides such an approach – the human microbiome. The human body is actually a superorganism composed of human cells and a large group of microorganisms living together symbiotically, with human cells accounting for 10% of the total cell count in the superorganism and human genes making up 1% of the total gene count. It can be said that any slight change in the health status of the human body involves microorganisms. Over 90% of the human microbiome resides in the gut. Ensuring a reasonable structure of the gut microbiome ensures one's own health. Around 2020, scientific understanding of the gut microbiome made frequent breakthroughs. We can now re-explain many issues from the perspective of the gut microbiome. Did you know? Our gut microbiome is shrinking. What is the problem with…

According to the storage conditions for Pu'er tea, it should not be stored in sealed packaging. This is because Pu'er tea undergoes post-fermentation, and during its storage, there is an ongoing transformation process within the tea leaves. Tea polyphenols react with active enzymes through oxidation. This allows beneficial bacteria to reproduce quickly while killing harmful bacteria. This process requires the presence of oxygen and cannot occur in a vacuum. Therefore, if you want Pu'er tea to transform well over time, it must not be stored in a sealed environment. However, due to environmental limitations, many individuals storing tea at home do not have suitable conditions for tea storage and can only choose to store Pu'er tea in sealed bags. So, is it good to store Pu'er tea long-term in a sealed bag? How to Store Pu'er Tea at Home The main issues when storing Pu'er tea at home are moisture control and preventing odors. Do you have any good methods to address these? Please share them in the comments section: In most cases, many households lack professional equipment and dedicated spaces for tea storage, making it difficult to manage moisture and odors effectively. However, personal tea storage at home can…

Pu'er tea comes in raw and ripe varieties, with some people enjoying the distinct flavors of raw tea, its mingling sweetness and bitterness, while others prefer the subtlety and richness of ripe tea, which is neither bitter nor astringent. For ripe Pu'er, a good cup should not have any unpleasant or discomforting off-flavors, such as storage or pile fermentation odors. While it's true that ripe Pu'er may have some pile fermentation smell right after processing, this dissipates over time. If you taste a ripe tea several years old and it still has an unbearable pile fermentation odor, then the quality of this tea is significantly reduced. So what makes a ripe tea tasty, and how can we judge its quality? Generally, good ripe tea, whether loose or compressed, should have dry leaves that are tightly knitted, heavy, complete, with few broken pieces, showing downy tips, evenly colored, and having a certain degree of moisture and brightness. There should be no non-tea foreign matter, and the purity should be good. Poor-quality ripe tea, due to inadequate fermentation or processing, will have loosely bound, light, and more broken leaves. The color of the tea liquor is the result of water-soluble pigments dissolving…

Pu'er tea is known for its lipid-lowering, stomach-nourishing, digestive-enhancing, and detoxifying effects. As a post-fermented tea, both raw and ripe Pu'er teas can, under favorable conditions, improve in quality and flavor through years to decades of subsequent maturation. This aging process imbues Pu'er tea with a distinctive character of becoming more fragrant over time and confers specific health benefits to the human body. The Health Benefits of Pu'er Tea 1. Lipid-Lowering and Weight Loss: Pu'er tea is closely involved in fat metabolism. Its unique fermentation process generates new chemical substances. Some of these contain lipase enzymes that can break down fat, thereby contributing to weight loss. 2. Lipid-Lowering, Blood Pressure Reduction, and Prevention of Atherosclerosis 3. Teeth Strengthening and Oral Health: Pu'er tea contains many bioactive components with antibacterial properties, which can eliminate oral odor and promote dental health. 4. Stomach Protection and Nourishment: At appropriate concentrations, mild Pu'er tea does not irritate the stomach. The viscous, smooth, and full-bodied Pu'er tea forms a protective layer on the stomach lining when ingested, benefiting the stomach over long-term consumption. This is why Pu'er tea is often referred to as "beauty tea" and "longevity tea" by consumers worldwide. 5. Anti-Aging: Research has…

A gentle breeze sweeps over the central-western part of Raoping County in Chaozhou City, where the vast sea of tea plants in Fubin Town stretches as far as the eye can see, undulating along the mountainside, and the tea fields are filled with a fresh aroma. Following winding mountain roads, the verdant tea trees gradually merge with the blue sky and white clouds, painting a beautiful summer landscape. Recently, relevant leaders of the Chaozhou Municipal People's Congress Standing Committee led a group of deputies to the people's congress and representatives from related departments to conduct the "Green and Beautiful Chaozhou - Deputies in Action" themed activity in Fubin Town, Raoping County, and Fenghuang Town, Guilu Town in Chao'an District. The focus was on a special investigation into the handling of key proposals concerning "Cultivating Tax Sources in the Tea Industry to Promote Fiscal Revenue Growth." During the event, the deputies were constantly on the move, gaining a comprehensive understanding of tea production and sales, tea tax revenue, quality control, brand promotion, and tea plant protection through site visits, listening to reports, and holding symposiums. They actively collected public opinions and fully leveraged their roles as people's congress deputies to empower…

People often like to add other ingredients when drinking tea to adjust its flavor. Some foods can stimulate the tea, making its aroma more intense, while others can enhance the tea's health benefits. What is the best thing to pair with Pu'er tea? It depends on your goal. If you want to cleanse your digestive system, you can pair it with honey. If you're looking for beauty benefits, rose flowers are a good choice. The Chinese approach to tea consumption has never been limited to plain drinking. On the contrary, there are many ingredients that complement tea well and can be excellent for adjusting flavors and promoting health, even for Pu'er tea, which is often associated with plain drinking. The people of Yunnan have their own unique additions to this tea. Combinations for Drinking Pu'er Tea 1. Pu'er Ripened Tea with Honey Ripened Pu'er tea can be enjoyed with honey, making the brewed tea sweet but not cloying, with an improved taste and higher nutritional value. To prepare, place ripened Pu'er tea in a clean teaware, pour boiling water over it, and steep. Once steeped, transfer the tea to a cup, let it cool slightly, then stir in an appropriate…

Often people ask me which type of Tie Guan Yin is the best, what is traditional Tie Guan Yin? Which tea can be considered traditionally processed Tie Guan Yin? Recently, Nong Xiang Xing (Full Aroma) Tie Guan Yin has become very popular. What are its benefits? So, we have carefully prepared this feature, hoping you will like it!The traditionally semi-fermented Anxi Tie Guan Yin tea has been tasted by experienced tea enthusiasts in the early days. Its flavor is quite strong, and new tea enthusiasts may find it hard to appreciate at first. After roasting, the color of the tea becomes darker, turning yellow or black, but the taste is very pure. The deep golden-yellow broth is representative of the broth of full aroma type teas. The refined Tie Guan Yin needs to be made according to the standards required for traditionally semi-fermented Tie Guan Yin tea. Tie Guan Yin comes in Fresh Aroma and Full Aroma types. Depending on the degree of roasting, the Full Aroma type is further divided into lightly roasted, moderately roasted, and heavily roasted. Depending on the roasting material, it is also divided into charcoal-roasted and oven-roasted. Roasting is extremely important for full aroma type…

"Traditional Chinese tea processing techniques and associated customs" have made a splash in the industry and academia since being listed on the UNESCO Intangible Cultural Heritage List. In the past month, numerous reports have appeared in the media, and there have also been many posts and videos in new media. As China's southernmost tea-producing area and the only tropical island tea region, Hainan possesses a unique native tea variety – the Hainan Large-leaf tea. With the boost from its 'World Heritage' status, Hainan has every chance to reach the pinnacle of its tea products. Experts believe that for a good cup of tea, the processing technique is as important as the tea leaves themselves. Let us first review the development of tea processing in Hainan. Many Li tea farmers in Shuiman Town, Wuzhishan City still insist on handcrafting tea. (Photo by Li Tianping) From historical records, we can see that tea activities began in Hainan as early as the Song Dynasty. Su Dongpo's poem line "After burning the tea spear, there is some left" could very well describe the tender shoots of wild tea trees in Hainan. However, Hainan's tea processing technology was relatively backward historically. Records show that tea…

Pu'er tea stands out from other types of tea because it can improve with age, becoming more fragrant and flavorful over time. Within a reasonable storage period and under proper conditions, the taste of Pu'er tea becomes richer and more complex as it ages. Pu'er tea comes in two varieties: sheng (raw) and shou (ripe). Each has its unique flavor profile; some prefer the pure sweetness of sheng, while others enjoy the mellow richness of shou. Without considering the differences in taste, which type is better for long-term storage—sheng or shou? Let's delve into this question for tea enthusiasts. 1. Under Identical Storage Conditions for Long-term Storage Sheng Pu'er Has Greater Potential for Transformation The answer is clear: in terms of long-term storage, sheng Pu'er has greater potential for transformation, and here's why: The main difference between sheng and shou Pu'er lies in their production processes. Compared to sheng, shou Pu'er undergoes an additional step known as "wet-piling" fermentation. During wet-piling fermentation, the raw Pu'er tea undergoes enzymatic reactions, microbial fermentation, and the effects of heat and moisture. These processes cause the tea's internal compounds to change rapidly within a short period, resulting in significant transformations of the tea's internal…

Black tea is made from fully fermented (fermentation degree greater than 80%) tea leaves, using new buds and leaves suitable for making this type of tea as raw materials. It undergoes typical processes such as rolling, fermentation, and drying. Black tea contains various vitamins, and its leaves and infusion are red in color. It has the effects of invigorating the spirit, relieving fatigue, quenching thirst, cooling heat, and promoting diuresis. The Benefits and Effects of Black Tea 1. Elimination of Fatigue The caffeine contained in black tea stimulates the cerebral cortex and excites the central nervous system, thus having a refreshing and invigorating effect. It can also stimulate blood vessels and the heart, accelerating blood circulation, promoting metabolism, and facilitating the excretion of lactic acid (a substance that causes muscle fatigue), which helps to alleviate fatigue. 2. Prevention of Colds The flavonoids in black tea have the ability to kill toxic bacteria in food and render the influenza virus non-infectious. In addition to preventing colds, gargling with black tea can be beneficial when suffering from a sore throat due to a cold. 3. Prevention of Blood Clots The polyphenol antioxidants present in black tea exhibit clear anti-coagulant and fibrinolytic effects,…

Pu'er tea is an agricultural product, and theoretically, all agricultural products have an expiration date. After the expiration date, the internal components of the tea are oxidized, losing their taste and aroma. There isn't a definitive time limit for the specific expiration date of Pu'er tea. Does Pu'er Raw Tea Have an Expiration Date? Pu'er raw tea: The expiration date and optimal tasting period are generally 10 to 20 years. Pu'er raw tea has rich internal qualities, so it transforms during storage and can be preserved for a long time. Pu'er ripe tea: The expiration date is typically 8 to 15 years. Ripe tea has more stable properties compared to raw tea and can still be stored for a long time, albeit for a shorter duration. For personal or household storage of Pu'er tea, basic requirements include "avoiding light," keeping in a cool place, ensuring there is no odor or pollution, proper ventilation, and avoiding excessive humidity. If possible, individuals or households should have a dedicated "tea storage room" or "tea cabinet." Avoiding light includes not only direct sunlight but also artificial lighting. Pu'er tea should be stored under "natural light." The tea should not be directly exposed to sunlight…

A good Pu'er tea cake is uniform and well-formed, with a round shape, natural indentation, neat edges without any missing corners, and consistent thickness. High-quality Yunnan Pu'er dry tea emits a pronounced aged aroma that is high and long-lasting. After brewing, the tea soup lacks any warehouse smell, appears bright and transparent, red and rich, and free of any off-flavors, odd tastes, or wateriness. It has a rich, smooth, and soothing taste with a lingering sweetness and salivation at the base of the tongue. The Characteristics of Good Pu'er Tea: 1. Good Pu'er tea has a throat fragrance. As the tea soup flows down the esophagus, a warm and concentrated aroma rises from the throat. This can be an aged aroma, lotus scent, camphor aroma, jujube fragrance, etc. 2. Good Pu'er tea has a lip and mouth fragrance, imparting an immediate sense of aromatic richness upon first sip. 3. Good Pu'er tea leaves a sweet aftertaste on the tongue and cheeks after drinking. 4. Good Pu'er tea has a nasal aroma, where a pleasant aged aroma can be smelled when bringing the hot tea close to the nose. 5. Good Pu'er tea has body and thickness, feeling more like a…

The pile-fermentation process is a critical step in the production of ripe Pu'er tea, and the pile-fermentation time typically lasts around 45 to 60 days. However, the exact duration may vary due to factors such as the tenderness of the tea leaves, the temperature and humidity of the fermentation environment, among others. The pile-fermentation of ripe tea is a relatively complex and crucial process, usually taking about 45 to 60 days, but the actual duration can be significantly influenced by various factors. The tenderness of the tea leaves is an important factor. Relatively tender leaves react faster during fermentation and may require slightly less time; whereas coarser, older leaves might need more time to complete the fermentation adequately. The temperature and humidity of the fermentation environment play a critical role. Suitable and stable temperatures promote microbial activity, while appropriate humidity ensures good progress of fermentation. If the temperature is too low, the fermentation process may slow down, extending the required time; if the humidity is too low, it may result in insufficient fermentation, and conversely, if it's too high, over-fermentation or other adverse conditions may occur. Ventilation conditions are also significant, as proper ventilation provides an appropriate oxygen environment for…

Brewing tea is an art that requires method. Even the finest tea cannot fully express its true flavor if brewed improperly. Only by following the correct brewing methods can one truly savor the authentic taste and enjoy a delicious cup of tea. So, how should white tea be brewed to bring out its best? How to Brew White Tea for Optimal Flavor? Techniques for Brewing White Tea! 1. Brewing Silver Needle: When brewing Silver Needle white tea, there are two key points to consider: First, the tea buds are long and delicate, so the water temperature should not be too high, around 90 degrees Celsius is ideal; second, this premium white tea is covered in fine white down, so when pouring hot water, avoid direct contact with the tea buds. Instead, pour the water along the side of the cup (or pot). This approach has two benefits: it protects the appearance of the tea buds and prevents the tea from becoming cloudy due to the release of too much down, which could affect the clarity and beauty of the tea's color. Although the Silver Needle tea leaves are slender and delicate, they are also plump and fleshy, allowing for a…

Qimen black tea, abbreviated as "Qihong," is one of China's top ten traditional teas and one of the world's three most fragrant black teas. It is named after Qimen County in Anhui Province. Qimen black tea was successfully created in the first year of the Guangxu period of the Qing Dynasty (1875). Upon its introduction, it gained a reputation both domestically and internationally for its unique quality. Traditionally, Qimen black tea was made by hand, with quality largely depending on manual skill, hence why it is also known as "Qimen Gongfu." The tea-making skills for Qimen black tea are divided into preliminary processing and finishing. Preliminary processing includes withering, rolling, fermentation, and drying; while finishing includes sieving, cutting, winnowing, sorting, blending, re-drying, and leveling. Withering Rolling Fermentation Drying The characteristics of Qimen black tea include a fine and slender appearance, good tip formation, and a lustrous dark color; a bright red liquor; a rich fragrance with floral and fruity notes; a smooth and sweet taste; and a uniform, tender, and soft leaf base. Qimen black tea particularly emphasizes tenderness and the tightness of the tea leaves. Defective qualities include hollow and loose texture, dull gray color, pale liquor, rough aroma,…

First article: Representative Varieties and Three Aromatic Zones in the Yiwu Tea Area (click to read); Second article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavors, White Frost, "Warehouse Manipulation" Issues (click to read); Third article: Storage Cycle Issues for Yiwu Green Bud Tea (click to read); Fourth article: Storing Puer, Pursue Famous Mountain Origins or Quality? Fifth article: Differences in Small Heap Fermentation, Large Heap Fermentation, and Tea Evolution Ripe Tea Techniques? The following is Part Four, focusing on storing Puer, pursuing famous mountain origins or quality? Shi Yun: I would like to express great appreciation for Teacher Li Yang's sharing. A young lady just now wanted to ask President Zheng and Teacher Li Yang about a conversion issue. Zhou Xin: Teacher, regarding storage, for example, Tianmen Mountain, does it mean that as long as its glycoside content is high, and the catechin and caffeine content is low, it suggests that it requires higher humidity? And Menghai tea, with higher catechin and caffeine content, has lower humidity requirements, only forming white frost when humidity exceeds 14%. This is the first time I've heard this, so I want to confirm if my understanding is correct. Zheng Shaohong: Indeed. For instance,…

Drinking Pu'er tea has certain taboos, such as unsuitability for those with sleep disorders, hypoglycemic patients, and individuals with gastric ulcers. Other points to consider include avoiding excessive consumption and being mindful of the timing of drinking. 1. Avoid strong Pu'er tea on an empty stomach It is generally recommended to drink tea lightly, as consuming strong tea can be detrimental to health. In particular, drinking strong tea on an empty stomach can irritate the digestive system. Some people prefer strong tea, finding light tea tasteless, but long-term consumption of strong tea can harm health. Although Pu'er tea has a digestive and stomach-soothing effect, drinking strong Pu'er tea on an empty stomach can increase gastrointestinal motility. Drinking strong raw Pu'er tea on an empty stomach can easily irritate and damage the stomach lining. Over time, this can lead to gastrointestinal dysfunction and may cause feelings of hunger. In severe cases, it can result in a hypoglycemic state, which is detrimental to health. Drinking strong Pu'er tea on an empty stomach should be avoided; instead, drink according to personal preference and timing. As the saying goes, "Tea on an empty stomach causes palpitations, and tea before bed makes sleep difficult." 2.…

Changes in Manufacturing Processes The increased demand for Liubao tea abroad has boosted its exports, strengthened the Liubao tea industry, and driven continuous improvements in its manufacturing processes. According to "A Brief Record of Guangxi's Special Products," historically, early Liubao tea was made from fresh leaves through a process that included killing the green, initial kneading, heap fermentation, secondary kneading, and drying. This, however, was only the preliminary processing. As the overseas market expanded and Liubao tea needed to be transported by ship along the ancient tea route, local tea makers developed a refined processing technique. This involved using the coarsely processed green tea as raw material, sorting it, blending it according to different grades, heap fermenting it, and then steaming and compressing it multiple times. This traditional refined technology not only facilitated transportation but also allowed the tea to age well over time, making it suitable for shipping. According to "Guangxi Agricultural Communications," this technique had become the standard refined process for Liubao tea by the 1930s. Traditional tea utensils used by Singaporean Chinese families for drinking Liubao tea However, during the war years and into the late 1940s, the quality of Liubao tea produced in Wuzhou plummeted. A…

Wenshan Baozhong tea is a type of Oolong (or Qing) tea from the Taiwan region and is one of the most lightly oxidized fragrant Oolong teas, with an oxidation level of 8% to 12%. Due to its light baking and fermentation process, it exhibits a fresh and uplifting aroma, hence it's also known as "Qing Cha" or "Clear Tea." This tea is produced in the northern areas of Taipei City and New Taipei City, including Wenshan and Nangang in Taipei City, and Xindian, Pinglin, Shenkeng, Shiding, Pingxi, and Xizhi in New Taipei City. It has a history spanning over two hundred years. As a representative of northern Taiwan Oolong tea, Wenshan Baozhong is renowned alongside Dongding Oolong, enjoying the reputation of "North Wenshan, South Dongding." In 1869, Oolong tea from Taiwan was successfully exported to the United States by British merchant Tod and comprador Li Chunsheng. However, in 1873, due to poor sales, merchants sent unsold stocks of Oolong tea to Fuzhou where they were processed into fragrant Baozhong tea by adding floral scents, which unexpectedly received a positive response. In 1881, Fujianese tea merchant Wu Fuyuan (also known as Wu Fulao) crossed the sea to Taiwan and established the…

Green tea is the most diverse category of tea in China, produced in many regions. Examples include Longjing and Anji White Tea from Zhejiang, Guyu Purple Bud from Huzhou; Biluochun and Yangxian Snow Bud from Jiangsu; Huangshan Maofeng and Taiping Houkui from Anhui, among others. Due to its long-standing tradition, nearly every tea-producing region in the country has its own renowned high-quality green tea. The production of green tea does not involve fermentation, which means that it retains more of its original nutrients, thus having prominent health benefits. However, green tea also has a stronger stimulating effect on the human body, and people who are prone to insomnia or have weak digestive systems should drink less. Which Kinds of Green Tea Have a Stronger Flavor? Longjing: The taste is fresh and mellow, with an elegant aroma. The tea liquor is bright green and clear, and the leaves at the bottom are delicate and intact. Anji White Tea: The taste is light and refreshing, leaving a lingering fragrance in the mouth and a sweet aftertaste. The aroma is fragrant and lasts for a long time. The leaves at the bottom are bright green and the buds can be clearly distinguished. Lushan…

The storage time for Sheng Pu'er and Shou Pu'er depends on the quality of the tea, the quality of the raw materials, and whether the storage environment can be maintained within an appropriate range. Generally speaking, Sheng Pu'er has a longer storage time than Shou Pu'er. Sheng Pu'er can be stored for 10 to 20 years or even longer, as it is a type of tea without a clear expiration date, suitable for long-term storage. The aroma and taste of the tea become richer and more appealing over time, and its nature becomes milder. The shelf life of Shou Pu'er is typically 8 to 15 years. Shou Pu'er has a more stable nature, and when properly stored, the tea's taste becomes steady and mellow. However, due to the special production method of Shou Pu'er, which involves artificial acceleration of fermentation, the tea continues to ferment after production, making its taste increasingly steady. Thus, the storage time for Shou Pu'er is not as long as that of Sheng Pu'er. Both Sheng and Shou Pu'er Have Value for Long-Term Storage Although Shou Pu'er has already undergone the fermentation and transformation process, it is essentially an "accelerated early-born" tea, resembling but not quite…

Puer tea has the characteristic of becoming more fragrant with age, and its true value is best realized during post-fermentation transformation. This is why aged Puer teas are highly favored. What are the precautions for collecting Puer tea? Puer Tea Collection Precautions Firstly, some people blindly pursue Puer teas that are 30 to 50 years old, even seeking rare aromas like camphor or lotus. In reality, Puer teas over 20 years old are already quite scarce, and those over 30 to 40 years old are exceedingly rare. Some so-called "aged teas" sold on the market for hundreds of yuan are actually produced by merchants using teas that are only one to two years (or even a few months) old, compressed at a cost of just tens of yuan. Secondly, many believe that they can make substantial profits from collecting and aging Puer tea. However, there are significant challenges in personally collecting Puer tea at home. The aging process of Puer tea is influenced by factors such as time, temperature, air, humidity, and environment. Different storage environments and temperatures can result in significant differences in the quality of the tea. One characteristic of tea is its ability to absorb odors; therefore,…

Ripened tea can nourish the stomach because, after fermentation, it produces a rich variety of beneficial bacterial colonies that protect the gastric mucosa. It serves to strengthen the spleen and stomach, protect the stomach, and lower blood lipids. Although ripened tea has certain benefits, it should be consumed in moderation to avoid overburdening the gastrointestinal tract and causing discomfort. Ripened tea is made by piling and fermenting under suitable temperature and humidity conditions. During production, bacteria grow and multiply. Under the action of these bacteria, large biomolecular nucleic acid components are transformed into new soluble monosaccharides and oligosaccharides. Additionally, during fermentation, vitamin C increases significantly, which can enhance the function of the immune system. Furthermore, the abundant beneficial bacterial colonies in fermented ripened tea do not irritate the stomach when ingested but instead form a protective film on its surface, providing beneficial protection. Why is drinking ripened tea advocated? The best way to use ripened Pu'er tea for nourishing the stomach: Upon waking up in the morning, drink a warm cup of ripened tea while on an empty stomach, preferably choosing high-quality ripened Pu'er tea that has been stored for more than three years. If possible, drink naturally fermented Pu'er…

Puer tea does indeed improve with age, primarily because the chemical components within the leaves undergo carbonization over time, significantly altering the taste. Once it has been aged for 15 to 20 years or more, the brewed tea becomes even more enjoyable. However, it is not recommended to store the tea indefinitely, as this can cause the loss of its nutritional components. Is Puer Tea Better with Age? The saying that Puer tea improves with age comes with conditions. Not all Puer teas benefit from extended storage. The longer aging process enhances the aroma and flavor, making the tea more complex and desirable. As a result, older Puer teas are often more expensive. However, there is an optimal period for aging, during which the unique qualities and aged aroma develop. This transformation is due to post-fermentation processes that occur in storage, where compounds like polyphenols, amino acids, and sugars change, leading to an ideal color and aroma. If stored improperly or for too long, the quality can deteriorate, and beneficial components may degrade or oxidize, losing the tea's characteristic flavors. Conditions for Puer Tea to Improve with Age 1. Good Raw Material Sunlight, soil, climate, and temperature fundamentally determine the…