Why can't your puer tea more aged more aroma?

The more aged more aroma is a unique characteristic of Pu'er tea, and it is also a very exclusive concept, in all the food standards of our country, includes alcohol, Pu er tea is the only food that it was labeled “Under suitable conditions, it can be stored for a long time”. Therefore, the more aged more aroma has become a proper noun of Pu'er tea. Of course, the more aged more aroma is also the core value of Pu'er tea.

“The more aged more aroma” is image description of the aging process of Pu er tea, and it is a part of the whole structure of Pu er tea, its core content is the mechanism of aging, “the more aged more aroma” is another language expression of the mechanism of the aging of Pu er tea. “the more aged” is time concept, “more aroma” is quality concept. The process of the aging of Pu er tea, it is the last word processing of Pu er tea, and it is also the key to quality improvement or reengineering.

Many people think that puer tea “the more aged more aroma” is impossible, they think that “the more aged more aroma” is just marketing behavior of Pu'er Tea Market. Because, when they get "Knowledge" from the tea shop owner, and after application to practical operation, they found that these knowledge did not make his Pu'er tea become the more aged more aroma, so many people point to the quality of Pu'er tea itself.

In fact, this knowledge is not useless, only these so-called "knowledge" too one-sided, some are relatively simple, lack of professionalism. So when such a large-scale thing happens, many people put the more aged more aroma gets better understanding for the market selling behavior.

          The more aged more aroma said beginning in the Ming Dynasty, Dali Yuanyang Li record and narrate:” The longer the collection, taste better”. To the six years of the Ming Dynasty, "Lunan county" in praise:” The longer the collection,  the better the taste”. "Lunan county" the told Yunnan small leaf tea species, it is the early Dali seven cake raw material tea. After liberation, In the last century in 80s, Yunnan Tea Import Corporation learned some things from Hongkong,  many people drink the old tea in Hongkong, "the more aged more aroma" was first used in the book for Yunnan people. By 1993, Yunnan held the first international conference of Pu'er Tea in Puer City, Mr. Deng Shihai released the paper, the paper once again referred to the concept of "Pu'er Tea the more aged more aroma" and explained, this time is the inheritance of tradition, and also is refinement and promotion, this thesis into a Book in 1996.

In 2004 the simplified Chinese version of "Pu'er Tea" (《普洱茶》)a book published and issued in mainland China, the rise of the old tea, Subsequently, "Pu'er tea continued" (《普洱茶续》)published, vigorously advocate: Drink ripe tea, treasure up raw tea, taste old tea. This concept is deeply rooted, it has a great impact on Pu'er tea.

In fact, since own tea, chinese drinking tea habits with green tea as the mainstream, always pursue fresh natural tea. From the Ming Dynasty to the present, very few document description, but the old tea habits linger on faintly, until this time is universally known.

In 2016 the Dongzheng Spring Auction, after several rounds of panic buying, the final song pinhao lanbiao Pu'er Tea, a tube of seven cake, weight 2287 grams, Spot price 8 million 800 thousand RMB. A red standard songpinhao Pu'er round tea, net weight 306 grams, spot price 2 million 600 thousand RMB. In this special auction, there are many old tea was astronomical shoot out, in recent years there are many Pu'er old tea auction was high, perhaps this is the best reflection of the core value of Pu'er tea from a capital point of view.

Because of the strong tea nature, Pu'er Tea is not suitable for drinking in the new tea period, Pu'er Tea pressed into the cake as a daily drink tea, most of them need years to conversion, however, not all people have the patience to wait for the Pu'er Tea become alcohol and palatability, and that's what it is, and that's a factor why Pu'er Tea not to convert into good tea of the more aged more aroma.

The essence of Pu'er tea storage aging, Pu'er tea is constantly happen physical and chemical reactions, a series of processes resulting from the changes in physical properties and chemical composition. The law of change is conditional, In other words, the more aged the more fragrant must be conditional.

By storage aging, it make that tea contains chemical composition carry through non enzymatic automatism oxidation, so that happen Oxidation, degradation and transformation, process of causing brown matter formation and flavor change. In the process of tea storage, ester compound oxidation, the production characteristics of volatile components of -2,4- heptadienal with aged tea smell, automatic oxidation of polyphenols, amino acids and carbohydrates, the formation of tea theabrownin and yellow brown polymer etc. make Pu'er Tea aged aroma revealed, colour browning, tea soup red brown,  decreased bitter substance, taste tends to pure and mild.

Therefore, not that all the Pu'er tea is suitable for storage aging in the market, Puer tea the more aged the more fragrant, in addition to the appropriate external storage environment, the tea itself also need good quality, of course, good process is also the key to determine the success or failure of Pu'er tea.