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 the market. Some tea enthusiasts might find this hard to understand, but they may have experienced drinking tea that smells musty yet tastes strange. Unless the tea has absorbed some odd odors, it is likely due to flavor mixing.
2. Pu'er tea storage benefits from a communal nature. What does this mean? A batch of raw tea will generally be more fragrant than a single cake due to the aggregation of microorganisms, which facilitates the aging process of Pu'er tea. This explains why teas stored by merchants tend to be of higher quality than those stored at home. However, the aging conditions for raw and ripe teas differ. Storing them together in the same pile can hinder the conversion processes of the respective microorganisms.
3. Another argument is that mixing raw and ripe teas can lead to mixed leaf residues, which detracts from the value of the tea. While I don't fully agree with this rationale, the main concerns remain the flavor mixing and the hindrance to microbial conversion.
Therefore, these two types of tea should not be mixed in storage; they need to be kept separate to maintain their value and prevent a decline in their drinking quality. For home storage, where space is limited and separate piles are not possible, the teas should be stored in sealed Containers to prevent mixing. Ideally, raw and ripe teas should be stored separately.
Raw and ripe Pu'er teas should not be stored together because they are processed differently and undergo distinct fermentation methods. When stored together, their aroma compounds can cross-advertise and interfere with each other, making it difficult to achieve a pure and natural aroma. Additionally, the aging conditions for raw and ripe teas are different, and storing them together hinders the microbial conversion processes specific to each type.