How Long to be Best Aged Fragrance Puerh

Posted by naturalpuerh on September 6th, 2019

Time is the best gift to attributed the pu-erh contents and aged scent. As our specialty tea, it has unique natural earthy odor and herbal aroma,soup color is dark red like red wine,warm but smooth flavor are its most attraction. We believe that Pu-erh is alive since it can do self-change with time, the longer the time rolls on, the more it will make you surprise.

Regarding Pu-erh tea's "Yuechen Yuexiang", this is one of the core issues of Pu-erh tea, and it is also the most controversial issue. It is said that "Chen xiang" is the concept of time, and "the more fragrant" is the concept of matter. “Yuechen Yuexiang” actually involves the most valuable core content of the following three aspects of Pu-erh tea:

One: time

How long can Pu-erh tea's "Chen xiang" be aged for ten years, twenty years, fifty years, one hundred years, and even longer. In the packaging of its tea products, such words are often used, and the storage conditions are "clean, ventilated, protected from light, dry, no odor, no pollution, long-term preservation".

There is still no scientific conclusion about the "Chen xiang" of Pu-erh tea. This is mainly based on the direct relationship between the raw materials, process and storage of tea products. Therefore, the concept of “Chen xiang” is not only the biggest difference between Pu-erh tea and green tea, but also one of the core values ​​of Pu-erh tea. It is not Pu-erh tea without “Chen Xiang”. In turn, the extension of the “Chen Xiang” time provides a time guarantee for the continued degradation and transformation of the inherent substances in Pu-erh tea.

Two: the transformation of matter"Chen Xiang" is the concept of time, and "the more fragrant" is the concept of matter. "The more fragrant" is the embodiment of the essence of tea. Taking the aromatic substances of Pu-erh tea as an example (that is, the aroma expressed), the newly processed Pu-erh tea (new tea) has about 40 or 50 kinds of aromatic substances. The gas is very heavy. However, the detection of Pu-erh tea, which has been stored for 50 years, has only seven to nine aromatic substances.This shows that the aroma of Pu-erh tea is not static. Moreover, in the post-fermentation of Pu-erh tea, the evolution of its aroma has a tendency to transform into a singular direction. Among them, the gradually dominant aromatic substance is oxidized scented alcohol, which belongs to the aromatic substance with special scent type, and is often called elegant scent.Therefore, the true meaning of Pu-erh tea is "Yuechen Yuexiang", which is the content of Pu-erh tea, such as tea polyphenols, tea saponins, caffeine and other substances slowly complexed and transformed by the action of enzymes.

Three: nutrients and medicinal valueTea polyphenols are a big concept relative to tea chemistry. After all, tea polyphenols contain too much material, and a large amount of substances have not been found and confirmed.Tea polyphenols are not drugs, and only after being properly degraded and converted to produce new derivatives, such derivatives may produce medicinal functions. And this process happens to belong to the category of biotechnology. Pu-erh tea's "more fragrant" is a representation of typical biological processes and results.

The degradation and transformation of organisms takes time, which is the process of “more aging”, and “Fruit” not only represents a special aroma, but also gives more to the concept of quality.Pu-erh tea with "more aged more fragrance" concept, we may take through the above three aspects of interpretation, it is not difficult to conclude: Pu-erh tea, in addition to the taste of wine, but also has a collection value and financial value. Of course, the focus is still on the value of its drink. For tea lovers who are excessively pursuing Pu-erh tea (especially old tea with a certain number of years), they also need a rational choice.

suggestions below:

The first point: Do not blindly pursue "mountain tea"There are many varieties of Pu-erh tea in Yunnan, such as wild tea, ancient tea, terraced tea, new tea, old tea, Pu-erh raw tea, Pu-erh cooked tea, sun-dried, baked green, glutinous rice fermentation, dry warehouse, wet warehouse, cake, brick, and glutinous rice. There are many nouns for the column. For ordinary collectors, it is difficult to understand in a short time. In addition, the size of the tea area is as big as a cow, and the number of well-known hills is lower. Even the veterans of the rivers and lakes will inevitably be smashed.

The second point: don't blindly pursue "ancient" and "old"Although Pu-erh tea is said to be more and more fragrant, the old tea that is circulating in the market has been stored for 20 to 30 years. The Pu-erh tea is still very rare. Now there are some so-called "Chen Pie" on the market that sell for a thousand dollars, not the old tea.

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