Where does Pu 'er tea taste come from?

YuanJia131

The core process of ripe Pu'er tea is "pile fermentation." During this prolonged fermentation period, which alternates between wet and hot conditions lasting several tens of days, microbial communities (such as black Aspergillus and Rhizopus) undergo intense metabolic reactions, breaking down the internal substances of the tea leaves.

During this process, some intermediate metabolites with a "distinctive odor" are produced, which are the sources of what we commonly refer to as "fermentation aroma." It can be said that "fermentation aroma" is an inevitable and natural "stage-specific byproduct" in the fermentation of aged tea.

It is not harmful, but it does affect the drinking experience of freshly aged tea.

The disappearance of "flavor stacking" is not as simple as evaporating water—it results from a magical interplay of "transformation" and "dispersion.".

Natural dissipation: Some substances in the "heap flavor" are volatile components. During the later stages of drying, packaging, and storage, these substances gradually evaporate into the air over time. The longer the aging period, the more completely they dissipate.

The "post-ripening" effect of microorganisms: After tea leaves leave the factory, fermentation does not completely cease. Under suitable storage conditions, a slow and beneficial post-fermentation process continues within the tea leaves.

At this point, the intermediate substances that produce "heap flavor" are further broken down and transformed by other microorganisms, ultimately forming more complex and delightful aged aroma compounds. This is like a symphony—initially chaotic, but after rehearsals, it becomes a harmonious composition.

The fusion and sedimentation of internal substances: Over time, internal components such as tea polyphenols, amino acids, and sugars further blend and complex, resulting in a more transparent and mellow tea infusion. This rich infusion envelops residual, faint odor molecules, preventing them from being abruptly perceptible in flavor, and ultimately they are covered and replaced by a smooth, mellow taste.