Pu'er Tea stands out from other types of tea because it can improve with age, becoming more fragrant and flavorful over time. Within a reasonable storage period and under proper conditions, the taste of Pu'er tea becomes richer and more complex as it ages.
Pu'er tea comes in two varieties: Sheng (raw) and shou (ripe). Each has its unique flavor profile; some prefer the pure sweetness of sheng, while others enjoy the mellow richness of shou.
Without considering the differences in taste, which type is better for long-term storage—sheng or shou? Let's delve into this question for tea enthusiasts.
1. Under Identical Storage Conditions for Long-term Storage
Sheng Pu'er Has Greater Potential for Transformation
The answer is clear: in terms of long-term storage, sheng Pu'er has greater potential for transformation, and here's why:
The main difference between sheng and shou Pu'er lies in their production processes. Compared to sheng, shou Pu'er undergoes an additional step known as “wet-piling” fermentation.
During wet-piling fermentation, the raw Pu'er tea undergoes enzymatic reactions, microbial fermentation, and the effects of heat and moisture. These processes cause the tea's internal compounds to change rapidly within a short period, resulting in significant transformations of the tea's internal substances.
The higher the degree of fermentation in shou Pu'er, the greater the transformation of its internal substances. The amount of these substances is fixed and limited. The more they transform during wet-piling fermentation, the less there is available for future transformation. Consequently, there's less room for development during long-term storage.
This is akin to eating all your daily food allowance at breakfast, leaving nothing for dinner. Similarly, fully fermented shou Pu'er may be enjoyable when consumed fresh but offers little potential for further transformation during long-term storage.
2. Under Identical Storage Conditions for Long-term Storage
Sheng Pu'er Offers Richer Flavor Changes
As mentioned earlier, wet-piling fermentation in shou Pu'er occurs due to the combined effects of heat, enzymes, and microbes. During fermentation, heat is generated, and along with the inherent heat and moisture, many microorganisms are killed. This also significantly reduces the activity of enzymes in the tea leaves.
Therefore, the amount of oxidizing enzymes and microorganisms that can participate in the transformation during long-term storage of shou Pu'er is greatly reduced.
Consequently, the primary changes during long-term storage of shou Pu'er involve the modification of its nature (from hot after fermentation to warm after storage), the dissipation of the wet-pile aroma, and the transformation of aromatic compounds that affect the tea's fragrance.
In terms of taste, shou Pu'er tends to remain more stable during long-term storage.
On the other hand, the long-term storage transformation of sheng Pu'er is primarily driven by oxidizing enzymes, with the assistance of microbes and natural slow oxidation. Since it doesn't undergo the intense short-term fermentation of shou Pu'er, sheng Pu'er retains a richer array of internal substances. This allows more material to participate in the transformation process during long-term storage, resulting in a wider range of flavors and aromas.
3. Under Identical Storage Conditions for Long-term Storage
The Optimal Taste Quality of Shou Pu'er Will Decline
All foods have an optimal tasting period during which their flavor is at its best. After this period, the flavor begins to decline, and the same applies to Pu'er tea.
During wet-piling fermentation, polyphenols in shou Pu'er are transformed into secondary metabolites with less stimulation, strong Antioxidant properties, and compounds like theaflavins, thearubigins, and Theanine, which enhance the color and taste of the tea.
These substances are beneficial to our health and are the primary flavor components and functional substances of shou Pu'er. After wet-piling fermentation, shou Pu'er reaches its optimal tasting period faster than sheng Pu'er.
However, beyond this period, the primary flavor and functional substances in shou Pu'er gradually decompose, oxidize, and change, leading to a decrease in both its efficacy and taste. Therefore, when storing shou Pu'er, one should not blindly pursue the idea that older is always better. Instead, the fermentation degree and quality of the tea should be considered. Within a reasonable storage period, shou Pu'er maintains its higher efficacy and better taste.
In summary: Under identical storage conditions and for long-term storage, shou Pu'er has less potential for transformation compared to sheng Pu'er. In terms of the richness of flavor changes during transformation, shou Pu'er does not offer the same variety as sheng Pu'er. Additionally, over time, the effective substances in shou Pu'er will gradually decompose and oxidize, reducing both its flavor and efficacy.
Sheng and shou Pu'er differ in their production processes, internal substances, and flavors, each offering its own unique experience. Choosing the tea you prefer and storing it properly will ensure you get the best possible taste.
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