Spring brings warmth, and all things come back to life. After a winter of dormancy, tea Trees sprout fresh green buds, and spring tea takes center stage. However, newly harvested tea still carries some “fiery” and “green” flavors, making it slightly Astringent. If the new tea is left for a period to naturally age, its taste will become even more delightful. For Puer tea, which is renowned for getting better with age, the storage process is crucial as long as the raw materials and production methods are sound.
Storage Methods for Puer Spring Tea
Maintain Dryness: Puer spring tea should be stored in a dry environment to avoid dampness. Desiccants or dehumidifiers can be used to absorb moisture from the air.
Avoid Direct Sunlight: Puer spring tea should be kept in a cool place away from direct sunlight. Direct sunlight can cause the loss of nutrients in the tea, affecting its quality and taste.
Sealed Storage: Puer spring tea should be stored in sealed containers to prevent air exposure. Sealed Bags or jars can be used to store the tea.
Avoid Odd Odors: Puer spring tea should be stored in a clean area free from any odors. Use sealed bags or jars to store the tea and avoid keeping it near items with strong odors.
Regular Inspection: Regularly check the condition of the Puer spring tea. If any odd odors or dampness are detected, take appropriate action promptly.
The Several Transformation Cycles of Puer Tea
The first transformation cycle occurs within the first three months after production. For example, spring tea that has been compressed and stored for two to three months. At this point, the new tea has just shed its initial moisture; the tea's character is strong and its aroma sharp, like an energetic and straightforward youth. The taste is both green and full-bodied, with its strengths and weaknesses clearly visible. The aroma is high and pervasive. This tea is best enjoyed sparingly, as tasting new tea is akin to trying something fresh. The tea's character is too strong, potentially harming the stomach. Tea enthusiasts with weaker constitutions should not Drink too much of it. Instead, it is better to collect some and let it age for a few years before tasting it.
The second transformation cycle occurs after the tea has been stored for about one year. By then, the wateriness in the tea has dissipated. The internal components that were disrupted by the high-temperature steaming and compression have gradually settled down, stabilizing the taste and increasing its depth. Its flaws start to fade, and the coldness diminishes. Tasting the tea at this point reveals its true character.
The third transformation cycle occurs five to seven years later. After seven years of aging, the tea starts to develop a mature flavor. Its aroma transforms over time into countless possibilities. For instance, the original floral fragrance may turn into a fruity honey-like scent, or a previously weak aroma might now become rich and fragrant. The joy of storing tea lies in the unexpected surprises it offers over time. After seven years, the tea's character becomes warmer, and its stomach-nourishing properties become more apparent. As for the optimal tasting period, there is no definitive answer for sheng Puer, which emphasizes post-fermentation.
Each tea enthusiast's palate and physical sensations differ, leading to varying perceptions of the tea's taste. Even the same tea stored under different conditions can present different flavors. Therefore, strictly speaking, there is no specific best drinking period for Puer tea; it varies from person to person.
In summary, Puer spring tea is a high-quality tea that requires proper preservation. By adopting suitable storage methods, you can extend the tea's Shelf life while maintaining its quality and taste.