Post-fermentation: the root of "eternal vitality" of Pu 'er tea
The statement that Pu'er tea "does not expire" does not mean it remains unchanged forever, but rather that its quality and value can evolve infinitely in the right direction. This stems from the core process of Pu'er tea—post-fermentation.Raw Tea: A Pause and Restart of Life
After production, the active compounds in raw Pu'er tea enter a "hibernation state." Over time, when exposed to suitable temperature and humidity, they gradually awaken and initiate a prolonged natural aging process (enzymatic oxidation). This leads to a gradual reduction in its stimulating effects (astringency), while the tea's color, aroma, and flavor elegantly evolve toward orange-red hues, aged fragrance, and mellow richness.
Ripe Tea: The Transformation and Sublimation of Life
Ripe Pu'er tea undergoes rapid initial "ripening" through pile fermentation, resulting in a mellow and smooth taste. However, its journey does not end there. During storage, it continues to undergo microbial post-fermentation, which dissipates the earthy flavor, purifies the aroma (such as dates and ginseng notes), and enhances the tea's body, making it more viscous and refined.
Therefore, the "non-expiration" of Pu'er tea is essentially a dynamic and continuously transforming process. Its "optimal drinking period" is not a fixed point in time but a prolonged and ever-changing phase.
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