Aging process, appreciate the puer tea slowly getting old

      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.

      Pu er tea in the process of special processing, until the completion of the packaging, in fact, did not complete the final product shape, still need a process of aging. The reason why the need for aging, because puer tea is a product of the fermentation, compared with the unfermented Pu er tea, in his early all processes are ready for fermentation, and the real fermentation, is produced in the process of aging, therefore, a will of aging stage known as natural fermentation (or after fermentation stage).
      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.

      To the point of drink tea, Pu'er tea is more aged more fragrant, aging is of strong tea to, such as polyphenols of oxidation, can not get rid of is to be accepted by our senses, strong bitter wild, transformed into a docile lively soft.
      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.

      In the final analysis, drinking puer tea core value is that  it and other kinds of tea do not have the flavor and fragrance, rich and pleasant tasting, and unpredictable level sense.