Hello, seeing your question, I guess you may have just come into contact with Pu 'er tea and know something about Pu 'er tea, but you haven't gone deep into it yet. In other words, those who don't specialize in Pu 'er tea and make tea are unlikely to go deep, but more are the experience summary of predecessors and the study now and the day after tomorrow.

First of all, this is a time dimension. We only look at Pu 'er tea province without considering time fraud. If there is no smell, no mildew, and the dry tea itself does not deteriorate, it is drinkable, that is, drinkable.

At least one thing, some people in the market sell Pu 'er tea with a long age, both raw and cooked. Then it is also confirmed from the side that it is drinkable. If it is not drinkable, it will not be sold.

Secondly, let's talk about the feeling of drinking. It is Pu 'er tea that has been placed for 10 years. How does it taste? There are three problems involved here, raw materials, production technology and storage (that is, the accumulation of time). Let's put aside the third point and the first two important factors. Raw materials are the key and the cornerstone. The following production process is to make it fly over qualitatively. It's all linked together.

Whether it is good or not is another matter, and we need to judge it after tasting it.

I hope the above answers can answer your doubts.

Because there is still a big difference between Pu 'er tea and green tea and black tea, green tea and black tea usually have a shelf life of three years, and the taste will be weak in the future, that is, we will say that it is tasteless and not good to drink. Pu' er tea will achieve a feeling that the older it is, the more fragrant it will be under the condition that all the three points mentioned above are good.