Why will cooked tea taste better in Fang Chen in a few years?

YuanJia131

The quality is determined by the raw materials. Ripe tea is almost always blended, and the freshly produced tea does not taste as pleasant as raw tea. On the contrary, over time, people's acceptance of it grows increasingly positive. If categorized based on individual constitutions and seasonal effects (tea with mild properties, warming the middle and nourishing the stomach, offering excellent health benefits), ripe tea is no less valuable than raw tea. However, ripe tea has a drawback in terms of its target audience—it is a relatively niche product with a narrow demographic range and distinct distinctions.

Those who like it develop a sense of loyalty and dependence on aged Pu'er tea, becoming addicted over time. The "loyalty" stems from its taste, while the "dependence" is determined by their physical constitution. Those who dislike it, however, won’t want to take another sip after the first, as they find it difficult to appreciate its unique flavor.

Secondly, ripe Pu'er tea has a strong fermented flavor when freshly brewed. Through subsequent aging, this fermented taste is transformed. The various complex polymers produced during artificial fermentation (primarily through heap fermentation) also oxidize to some extent, resulting in a more subdued and profound tea flavor.

At this moment, the aroma, taste, and charm of the tea become more distinct. However, aged tea may sometimes develop a "storage off-flavor" due to improper storage methods. This flavor can occasionally occur during the storage process and should not be mistaken for spoilage.

Moreover, due to its complete pile fermentation, the tea can easily become dry, astringent, and tight, with a soybean purple or dark purple hue, if not brewed carefully. Typically, high-quality aged Pu'er tea undergoes this process: the appearance features a reddish-brown color; the liquor is deep red, bright, and mellow; it carries a distinctive aged aroma; the taste is rich, sweet, and lingering; and the leaf base is reddish-brown.

However, if the brewed tea exhibits a dark purplish hue and tastes dry, astringent, or leaves a lingering sensation in the throat, these issues may stem from inferior tea quality, improper storage conditions, or incorrect brewing techniques. Each case must be analyzed individually, as blind assumptions are unwise.

Overall, high-quality ripe Pu'er tea requires several years of aging before it reaches its optimal drinking condition!