Storing fine Tea is a continuous process of pleasant surprises, as the nature, taste, and aroma of the tea undergo transformation. From new to aged, this metamorphosis gives Pu'er tea different flavors at different times. However, this transformation depends on getting the Raw material, processing, and storage right. Thus, not all Pu'er tea improves with age.
If the raw material is poor, the processing subpar, or the storage inadequate, the quality of the Pu'er tea will not improve no matter how long it is stored. Instead, it may become harder to Drink over time. The raw material is the foundation, the processing is critical, and appropriate storage elevates the tea. Each step is crucial, and if the tea gets harder to drink over time, there are usually issues in these three areas.
Why Some Pu'er Tea Gets Harder to Drink Over Time
1. Poor Raw Material and Processing, Losing Potential for Later Transformation
Good raw material determines the potential of Pu'er tea to improve with age, based on its rich inner content. If the tea's raw material is poor and lacks substantial inner content, it has little potential for later transformation. The inner content might disappear during processing or be exhausted after a period of storage, making such Pu'er tea harder to drink over time.
The processing must be strictly controlled to preserve the tea's vitality and lay the foundation for better transformation during later storage. Pu'er tea processed before it is ready tastes good as a new tea, with nice flavor and aroma, but its potential for later transformation is far less than that of correctly processed tea. Continued storage only leads to the dissipation of aroma and weakening of flavor, making the tea harder to drink over time.
2. Inadequate Storage, Causing Damage to Quality
Proper storage provides an environment conducive to the growth of microorganisms, allowing Pu'er tea to transform better and elevate its color, aroma, and taste to another level, becoming more fragrant and mellow with age. On the other hand, improper storage can result in minor decreases in tea quality or severe spoilage, necessitating disposal.
The storage environment is crucial. Choosing the right conditions, properly sealing the tea, and avoiding storage taboos are necessary for letting time create high-quality Pu'er tea. Improper storage damages the tea's quality, making it harder to drink over time. Not sealing the tea is a major no-no. Pu'er tea absorbs moisture and odors from the air. Too much absorbed moisture can lead to spoilage and mold; too many absorbed odors can mask the tea's natural aroma, causing it to become tainted.
Moisture can cause spoilage in tea. If not dealt with promptly, the spoilage worsens, diminishing color, aroma, and flavor. Drinking spoiled tea can be harmful. Slightly dampened Pu'er tea can be dried in a well-ventilated, dry area; severely dampened tea cannot be salvaged and should not be consumed.
Store Pu'er tea away from places with strong odors. No tea can withstand a pungent environment, such as near bathrooms or kitchens. Tea has a strong absorption capacity and can easily absorb odd smells. Tea mildly contaminated by odors can recover if ventilated and aired out in time; if heavily contaminated, there is little that can be done.
3. Storing for Too Long, Missing the Optimal Flavor Period
Every tea has an optimal flavor period, which varies in length. Although Pu'er tea can be stored long-term, it is not indefinite. After all, the inner content is finite. As quality steadily improves, it approaches the optimal flavor period. Beyond this point, the aroma and flavor gradually weaken, and quality declines, losing its former glory.
Therefore, when storing Pu'er tea, it's best to store and drink it intermittently, tasting it at different stages to appreciate the changes and address any issues promptly, rather than assuming that because it can be stored long-term, it requires no attention.