Now on the market a lot of Pu'er tea is a phenomenon, new product of Pu'er tea, bubble, quality is acceptable, but kept a few years later, the quality is getting worse, tea soup became thin water taste bitter, existence shape keep, but quality no keep. The emergence of this phenomenon, the reasons are various, raw materials, processes are likely to have an impact on the result.
Taking the tea polyphenol as an example, the content of tea polyphenol was very high before fermentation. The fermentation no because tea polyphenols attenuation, so that the Pu erh tea to mildew, but will the large number of phenolic compounds under the catalysis of microorganisms and enzymes, the formation of degradation and transformation of substances contained in the tea, and lead to a large number of have the nutritional value of derivatives.
When a now is not good to drink tea with a good drink of tea, under the same conditions of aging, fifty years later, it is not good to drink more tea than it is now good tea aging effect. But only in the fifty year of the aging effect of this section of the bone, so that, in the thirty year period, the twenty year period may not be reversed. Because the biggest change in the aging effect of those factors, "aroma, bitterness" are slow to change over time. The condition is roughly equal to the tea, in the long Chen on the way, you fast I slow the order of the total change.