The aroma of ancient black tea is related to these factors.

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The aroma of black tea is also related to these factors:

1. Tree age. We cannot say that the older the ancient tea trees, the more fragrant, superior, and long-lasting the pu-erh tea will be. However, those pu-erh teas with stable and enduring aromas are all derived from trees of greater age.

The stability of aromatic compounds determines whether the tea fragrance can be retained within the tea leaves for an extended period. The most unstable aromatic substances are more prone to volatilize into the air when exposed to temperature fluctuations. Over time, these airborne aromas will also dissipate more quickly.

2. Season. Spring tea is generally more fragrant than autumn tea, and autumn tea is more fragrant than summer tea. Summer tea not only lacks aroma but also has a strong watery taste.

During the hot summer weather, high temperatures accelerate the rapid growth of tea leaves. These lush leaves, while rich in caffeine and tea polyphenols, have not yet had sufficient time to densely synthesize other beneficial compounds before maturing. This is particularly true for amino acids and aromatic compounds, which form the foundation of the sweet aroma characteristic of black tea during fermentation.

3. Storage Methods. Scent is a volatile substance, and when exposed to high temperatures in the air, evaporation is inevitable. Whether black tea can retain its fragrance without losing it largely depends on the storage method, especially when the quantity is small.

Overall, for an ancient tree black tea, in a sense, its shelf life is equivalent to its aroma preservation period.

The longer the fragrance lasts, the longer the tea flavor will endure. The method of preservation is important, but more crucial is the quality of the tea itself.