Pu 'er tea aging is a slow process.

YuanJia131

Ripened Pu'er tea is a fermented tea with numerous positive effects on human health. After fermentation, the tea contains abundant minerals, vitamins, cellulose, and various organic compounds. Regular consumption of ripened Pu'er tea can reduce blood lipids, prevent arteriosclerosis, lower blood sugar, and control blood pressure.

We all know that Pu'er ripe tea has a unique fermentation process. During this process, the internal compounds of the tea undergo a series of complex reactions, significantly reducing the astringency and bitterness of the tea liquor, resulting in a mellow and rich taste. Similar to fermented foods like wine and aged vinegar, the subsequent aging process plays a crucial role in enhancing its quality, and Pu'er ripe tea is no exception.

During the later storage process, Pu'er tea undergoes post-oxidation reactions, with a large number of microorganisms participating, which enhances the tea's quality. This is what we commonly refer to as "the longer it ages, the more fragrant it becomes.".

Aging is a slow process. It is akin to sanding with coarse sandpaper followed by fine sandpaper. For ripe Pu'er tea to develop excellent characteristics through "aging," it not only depends on the duration of post-production storage but also on high-quality raw materials and favorable storage conditions.