Have you ever
smelled a unique aroma in aged Pu'er Tea?
This aroma is commonly found in aged Pu'er tea but is less common in other types of tea.
So, what exactly is this flavor?
Is it a good or bad smell?
And how can one distinguish between them?
Today, we will discuss the differences between common flavors in aged Pu'er tea: pile, warehouse, mold, and aged fragrance.
Pile Flavor
Pile flavor, also known as pile Fermentation flavor.
Pile fermentation is a unique process in the production of aged Pu'er tea and is a critical factor in determining its quality.
During pile fermentation, the tea leaves are stacked together under appropriate temperature and Humidity conditions, allowing their internal substances to ferment under the influence of enzymes and microorganisms. This process produces a characteristic flavor that is generally referred to as pile fermentation flavor.
“Pile flavor” is an aroma produced during the pile fermentation process of Pu'er tea, resembling a combination of sourness and fishiness, similar to a smoky and earthy smell.
Pile flavor is an unavoidable scent brought about by the processing method of aged tea, but it is a transient, eliminable, and non-irritating odor. Through proper storage, the pile flavor typically dissipates naturally within around two years.
Warehouse Flavor
Warehouse flavor, simply explained, refers to the taste absorbed by the tea when stored in a warehouse.
Over time, all teas will absorb some additional flavors beyond their inherent taste, varying only in degree. If the warehouse lacks adequate air circulation or has insufficient facilities, or if the piled fermented teas are improperly stacked, the tea can easily absorb warehouse flavor.
In terms of taste, warehouse flavor generally refers to unpleasant mixed flavors, most directly described as an “old taste,” like the discomforting smell of an uninhabited old house or clothes left damp in rainy weather.
Whether the warehouse flavor can fade after airing the tea depends on its intensity. Some warehouse flavors become difficult to detect after airing the tea, but if the tea has been severely dampened, it's best not to Drink it, as airing cannot solve the problem.
Mold Flavor
Mold flavor occurs when the tea becomes moldy due to dampness and should not be consumed once detected.
Mold flavor is an odor produced by failed processing or storage, which is harmful to health, unpleasant, and irritating. It is usually characterized by pungent and putrid smells that are unpleasant. In cases of severe mold growth, the mold flavor is highly irritating and uncomfortable to smell.
In lightly molded dry tea, the presence of mold may not be obvious, but the tea will feel slippery and damp to the touch, with a dark and turbid tea liquor color that is not clear and bright, making it difficult to consume.
Aged Fragrance
Aged fragrance is the general term for pleasant aromas produced during the continued fermentation of Pu'er tea during its aging process.
When high-quality aged tea is stored under correct conditions, its internal substances continue to undergo fermentation and transformation, enhancing the flavor of the aged Pu'er tea over time. This results in the development of medicinal, jujube, and camphor fragrances, among others, improving the tea's taste and creating a pleasant aromatic experience.
Aged fragrance is an aroma produced through post-fermentation transformation in Pu'er tea, beneficial to human health, pleasant, non-irritating, palatable, and the desired taste pursued by tea enthusiasts.
Pile flavor resembles a smoky and earthy smell, inevitable but eliminable.
Warehouse flavor is similar to an “old taste,” and whether it can be eliminated depends on normal storage conditions.
Mold flavor is characterized by a putrid smell and is irreversible.
Aged fragrance is a complex aroma and represents a desirable taste.
Finally, to maintain the pure aroma of Pu'er tea, it is essential not only to buy well but also to store it properly.