The Principles of Puerh aging

Posted by naturalpuerh on September 13th, 2019

Chinese people have been drinking hand picking green puer (Pu erh) tea for about 2000 years. For a long time it was a drink of the emperors.
Now, a great deal of people around the world start drinking natural green puer tea for its smooth, mellow, earthy taste, and because people believe it has many healthy benefits. In China, green puer is known as "raw puer" of "Puer sencha." It is different from green tea because it is not baked when processed.

Tea lovers who like to drink Pu-erh know that Pu-erh tea has the characteristics of "aging fragrance". “Aging” makes Pu-erh tea develop aroma, consolidate and improve its quality.

However, Pu-erh tea has a long time of aging, and the conditions in the process of aging are very demanding. So let's take a look at the conditions that are needed in this aging process.

First, storage place

Pu-erh tea storage place is generally very particular, indoors should avoid direct sunlight, avoid rain, temperature should be maintained at 20-30 ° C, humidity is 65% -75%, indoor ventilation, breathable, dry, no pollution, no odor, Clean and hygienic, should not be placed with other odorous items. There should be no odor gas pollution around the room.

Second, the time of aging

Pu-erh tea: It takes at least 10 to 15 years, and it has the characteristics of more aged fragrance in a certain period of time. Pu-erh cooked tea: It takes 3 to 5 years, and its aroma is unique and fragrant, and the taste is mellow and sweet.

Third, the aging measuresNew and old tea products, raw tea and cooked tea are mixed and piled up to promote newness; regular tumbling to make it evenly aged; it is forbidden to mix with toxic, harmful, odorous and easily polluting items.  Fourth, the conditions of agingPu-erh tea should pay attention to humidity, temperature, ventilation, no odor during the aging process, and secondly pay attention to heavy pressure and overturning.

1. The temperature of Pu-erh storage The aging of Pu-erh tea is a gradual process, the temperature difference can not be changed suddenly, it is best to keep between 25 °C - 30 °C.If the temperature is too high, it will accelerate the fermentation and acidification, affecting the water-based taste of the tea soup, and even forming a stuffy heat, which will turn the original green tea into a mature Pu-erh tea.

2, Pu-erh aging humidityHumidity is an important factor in the formation of Pu-erh tea quality. The relative humidity is generally controlled at about 65%-75%, so it should be noted that the window is ventilated in time to make the water disperse.

3, the general lightingPu-erh tea is protected from light, infrared light makes the tea warm, ultraviolet light accelerates the photochemical effect, phenolic substances and chlorophyll are more likely to oxidize, color and taste change, and lose their original flavor and freshness.

4, the general air of agingClean air is conducive to the formation and maintenance of Pu-erh tea quality. Therefore, the environment of aging Pu-erh tea is very important; there is more oxygen in the circulating air, which is conducive to the reproduction of some microorganisms in tea, thus accelerating the good quality of Pu-erh tea. Formation.

5, Pu-erh aging odorTea will absorb the most odors. Sprinkle a dry tea leaf to absorb the odor in the air. Therefore, in the process of aging, the odor of the storage space should be removed. Otherwise, the tea that comes out of the aging will have an odor.

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