Puer raw Tea is suitable for storage and has an increasing value. Puer tea, based on the differences in processing techniques, is divided into two categories: raw tea and ripe tea. Raw tea is made from Yunnan large-leaf sun-dried green tea, which is steamed and pressed into shape. The finished product is rich and active in substances, and its quality improves over time, making it suitable for long-term storage. Ripe tea, on the other hand, undergoes fermentation and piling processes, resulting in stable tea quality that is ideal for daily consumption.
Precautions for Collecting Puer Tea:
1. Blindly Pursuing “Age” and “Antiquity”
Many collectors believe that the longer the vintage and the higher the price, the greater the collection value of Puer tea. They thus blindly pursue Puer aged teas from the 1960s and 1970s. However, Puer teas stored for two to three decades are already rare, while those stored for four to five decades or even longer are extremely scarce. Some so-called “aged cakes” sold for thousands of yuan are actually produced by unscrupulous manufacturers and merchants who exploit consumers' preference for age, deliberately presenting young teas as old ones with fake labels. The actual cost of such teas can be as low as a few yuan.
2. Storage Misconceptions
The aging of Puer tea is influenced by factors such as time, light, temperature, air, humidity, and environment. Different storage environments and temperatures significantly affect the quality of the tea. Storing Puer tea requires exposure to air for continuous oxidation, but tea also readily absorbs odors. It is challenging for households to find a location free of odors for several years or even decades, and once tea absorbs other smells, it becomes worthless.
3. The Longer Stored, the More Valuable
Those who have tasted aged Puer tea may have a profound experience: the tea Water melts in the mouth, the tongue experiences a spring-like sensation, and the aroma is rich and fragrant, evoking a strong sense of time. The intense and bitter flavors of new tea disappear, and the greenish-yellow color fades, leaving only a clear and bright brown-red hue. In the 1970s, experts brewed a century-old “human head” tea Cake from the Forbidden City and found that after appraisal, the aged tea had only a dark red liquor with no taste remaining. This is due to the excessive aging caused by the passage of too many years.
4. Moldy Tea Cakes Are Good Teas
Many people who want to collect and invest in tea do not understand tea well and generally judge the quality of Puer tea based on the outer Packaging, brand, and color of the tea leaves. Some even believe that only moldy tea cakes are good Puer teas. This viewpoint has misled many people's judgments. In fact, moldy tea should not be consumed, as regular consumption can cause significant harm to human health.
5. Blindly Pursuing Mountain Tea
Some collectors believe that famous “mountain teas” have collection value upon sight. However, the production of many famous mountain teas has decreased significantly. To cater to demand, some manufacturers use plantation tea as filler and wrap it with a blend of mountain tea, passing it off as pure mountain tea for sale. Even worse, some directly package plantation tea as famous mountain tea.
In addition to choosing the right Puer tea for collection, the storage environment is also very important. Puer tea must be stored in a dry and ventilated place to ensure it does not develop mold. Secondly, Puer tea retains some moisture after pressing, which is beneficial for microbial fermentation within the tea. Therefore, avoid exposing Puer tea to direct sunlight, as this can affect its taste. Additionally, maintaining a temperature between 20 to 30 degrees Celsius is ideal, with minimal temperature fluctuations, as significant changes can impact microbial fermentation and accelerate the aging process of the tea. Furthermore, the storage environment should be clean, dry, well-ventilated, and free from odors. These are all crucial considerations when storing Puer tea.