19/02: Buy a Pu-erh tea for aging, Part I

It is a topic in which most Pu-erh tea lovers would be interested.

The successfully aged Pu-erh teas are mostly expensive, and highly desirable. If only we know how to pick a few gems in the rough, when a young Pu-erh tea is still inexpensive and affordable. It would be a dream to come true.

The aging process involved two aspects: oxidation and fermentation. The oxidation process is responsible for the conversion of a few elements - mostly chemically, as we could observe, the color of the soup. The fermentation takes place with proper temperature and humidity, here a few good bacteria can be your best friends - the real taste amplifer for a tea.

The common sense is that a young green Pu-erh should taste strong, flavorful with a lots of 'stuff/ohms/substances', we then could predict it got a bright future when it gets aged, because it supports a better fermentation. So when we are buying a young Pu-erh, we demand these with most strong feel, endurable to brew.

This may not be true according to a few Pu-erh tea experts. A great tasting/strong young Pu-erh tea may grow into something dull, non-interesting when it ages for a few years or longer, tea experts warned. The color of the soup may change into pretty red due to the oxidation, the strong taste may disappear, the bitterness might be gone, but the aged tea is, simply a subdued colored water in the end.

How could that be possible?

Comments made

Jim :

This is a difficult topic. I have heard many theories ...but little real knowledge. I'll be looking to see where this goes.
21/02 19:24:59
What are the shelf life of puerh bricks and cakes?does cheap and expensive puerh have the same shelf life?
19/03 10:51:25

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