How to Keep Puerh Tea in Your Room

Posted by naturalpuerh on September 7th, 2019

Rose black tea is a time-honored floral chinese tea. Traditionally, it is called rose black congou tea. Layers of fresh rose petals are placed on top of layers of tea leaves. The tea and roses are dried together, with the roses imparting their wonderful scent and flavor to the tea. Some rose petals are left in the tea after drying, providing you with this delicious and beautiful tea. Enjoy it hot or iced.

Many people say that Pu-erh tea should be preserved in a cool, dry, dark and ventilated environment. Cool, dry and protected from light, these three requirements, generally no objection, but whether it is ventilation, but it is a matter of opinion. We found that many Pu-erh tea cakes on the shelves have no fragrance. In this way, ventilation is not a good thing? So how is Pu-erh tea better preserved? Is it ventilation or sealing?

In fact, the tea should have a ventilated period before it is sealed, in order to facilitate the distribution of the gas and fire in the process of the tea. After the smoldering of the gas, the tea is sealed. If this is the case, it is only for the tea. It is a kind of protection.

So how long does this ventilation period take? The exact time will vary from tea. Generally, Pu-erh cooked tea has a heavy gas and a mild musty smell, so it should be kept at least one and a half years during ventilation. However, the miscellaneous gas of Pu-erh tea is relatively weak, and it is usually less than half a year.

The change of Pu-erh tea includes two layers of meaning, one is called internal enzyme conversion, and the other is called external enzyme conversion. This external enzyme conversion is the transformation of Pu-erh cooked tea piles through water wet conditions and steam to increase the temperature. In this case, we call It is an external enzyme. The internal enzyme conversion is the later stage of Pu-erh tea and cooked tea, and it is transformed by its own tea polyphenol oxidase.We usually say that the quality of Pu-erh tea storage is more from internal enzymes than from external enzymes. Many experts believe that ventilation is needed, and the change of Pu-erh tea is an external enzyme. In fact, I think this is a misunderstanding, because its external enzyme only provides the condition, and the essence of the real transformation should be its internal enzyme. Therefore, after the external enzyme reaches certain conditions, the enzyme should be terminated and the enzyme can be transformed. Intra-enzyme conversion can truly form the quality of Pu-erh tea.This is a controversy and misunderstanding that is common in our domestic Pu-erh tea school. Therefore, I advocate that it must be sealed after a period of dissemination. At the same time of sealing, the external environment should be ventilated and open, and the interior must be sealed. In this way, its aroma is not lost, so it remains in the tea.

If the tea leaves in the open environment for a long time, it is not only the tea, but also the internal quality of the tea. Because the internal quality of tea is converted into tea, it is continuously lost in the open environment, and it is also the loss of internal components. Just like in the natural storage environment, Pu-erh tea is not fragrant and tasteless.For this reason, the tea must be sealed, just to say that it must be properly dissipated before it is sealed. If it is not lost, it is difficult to guarantee its quality.

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