Original Title: Unveiling the Truth Behind “Pu-erh Tea Grows More Fragrant with Age”! 3 Ways to Quickly Judge Pu-erh Quality and Its Aging Potential
Pu-erh tea is alive. After processing and pressing into cakes, microorganisms and other active substances—including active enzymes—remain within the leaves. These continue to evolve over time, enriching the tea’s internal components and making the mouthfeel smoother.
1. Three manifestations of Pu-erh tea growing more fragrant with age
(1) Changes in liquor color
In aged Pu-erh, due to the high stability and balanced proportions of various components, the pigments that constitute the tea’s color undergo slow, natural decomposition caused by oxygen and light during storage. Consequently, compared to new tea, the liquor of aged Pu-erh is clearer and brighter, offering a superior visual experience.
(2) Changes in mouthfeel
Furthermore, during the aging process, fermentation driven by moisture allows the variety of internal substances in both Sheng and Shu tea to become more abundant and more water-soluble; therefore, the liquor possesses better body and thickness than new tea.
However, in aged tea, as esters oxidize into volatile aldehydes or insoluble polymers, the amount of water-soluble effective components decreases, causing the flavor to transition from mellow and thick to thin. Simultaneously, the oxidation of amino acids reduces the freshness of the tea, making the taste more subdued.
(3) Changes in aroma profile
Due to the oxidation, condensation, and slow evaporation of aromatic compounds, the aroma of aged tea shifts from fresh to deeper and more subdued. Scientific analysis shows that there are over 300 components contributing to the tea’s aroma, primarily alcohols, esters, and aldehydes. During storage, these components both continuously evaporate and slowly oxidize. Therefore, as time passes, the fragrance transitions from the rich and fragrant notes of new tea to a subtle and understated profile, revealing the characteristic aged, woody, camphor, and medicinal aromas unique to old tea, thereby achieving the premium “aging into fragrance” characteristic of high-quality Pu-erh.
2. Three standards for good Pu-erh
(1) Quality
2015 Menghai Ancient Tree Shu Puerh – You Yun (357g/cake)
This means high-quality raw materials—in simple terms, a great tea base. This is the prerequisite and fundamental element of any premium tea! Many people use age to deceive; in reality, if the tea base is poor, no amount of aging will help.
(2) Color
This refers to both the color of the cake surface and the color of the liquor.
Cake surface: Regardless of whether it is Sheng or Shu, or new or old, a good oily luster is paramount.
Liquor color: Regardless of whether it is Sheng or Shu, or new or old, clarity and brightness are paramount; it should not be turbid and should possess an oily richness.
(3) Aroma
A prominent aged honey aroma, with smooth tea-rhyme and sweetness undiminished. Whether observing the cake, the liquor, the lid, or the bottom of the cup—whether smelling the cold aroma or the hot aroma—subtlety and lightness are preferred. The aroma of good Pu-erh should avoid being floaty, greasy, or overpowering.
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
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