The three major hotspots for Pu'er tea storage are Guangzhou, Kunming, and Menghai. These locations have significant climatic differences, leading to distinct transformations in the stored Pu'er tea, each with its own advantages and disadvantages. Today, let's delve into the world of Kunming-stored Pu'er tea.
Introduction to Kunming-Stored Pu'er Tea
Kunming is known as the “City of Eternal Spring,” located on the Yunnan-Guizhou Plateau. The temperature varies little throughout the year, making it a high-altitude humid city with relatively dry air during winter and spring.
However, looking at macro data, Kunming cannot be considered a dry city, with an average annual temperature of 15 degrees Celsius and humidity of 71%. This is only 8 percentage points lower than Guangzhou. Yet, Kunming cannot be classified as having a humid climate; despite moderate humidity, the evaporation rate is higher, making it relatively dry.
The transformation of Pu'er tea relies on Fermentation, which requires temperature and humidity. Kunming's relatively dry climate, low air humidity, and stable temperature fluctuations create a suitable environment for Pu'er tea fermentation.
The aging process primarily involves enzymatic reactions catalyzed by oxidases, leading to a relatively pure and singular transformation. Although the maturation period is longer, the conversion led by oxidase in the tea ensures more stable results and predictable quality. It significantly reduces the risk of mold or spoilage, minimizing product loss.
Characteristics of Kunming-Stored Pu'er Tea
Firstly, the luster of the tea Cake.
After proper storage of good-quality tea leaves (such as ancient tree tea), the surface of the tea cake becomes glossy and active, resembling polished redwood, appearing calm and reserved.
Secondly, rich aromatic layers.
Different tea regions in Kunming-stored Pu'er tea exhibit distinct fragrances, such as the sugary aroma from the Mengku tea area, floral honey aroma, honey fragrance from the Yiwu tea area, fruity and brown sugar scents from the Jingmai tea area. These aromas are not overpowering but blend well with the tea soup, offering a rich and captivating experience when sipped.
Thirdly, enhanced body of the tea soup.
Bitterness and astringency dissolve in the tea soup but dissipate quickly, truly showcasing the robust and full-bodied taste of Pu'er tea, satisfying the palate's desires and aspirations.
Lastly, preservation of the tea's vitality.
Pu'er tea stored in Guangdong for over ten years generally has stabilized activity and undergoes little change thereafter.
For Kunming-stored Pu'er tea, however, ten or twenty years are just a passage of time. The tea continues to transform through the seasons, undergoing endless changes.