1. It must be aged in dry storage. Dry storage will not mold, transformation is slower, but can maintain the authenticity of Pu'er tea. Dry storage refers to the tea in the humidity, temperature moderate, ventilation and airy environment in the post-fermentation storage; wet warehouse refers to the tea merchants, the tea in the poor ventilation, high humidity environment to accelerate aging, in the market when the old tea sold at a high price to make a profit.

3, the temperature must not change suddenly. If the temperature in the warehouse is too high, the temperature difference is too sudden, will affect the watery tea soup to give the taste of liveliness.

4, to avoid odor infection. Tea is the most will absorb the odor, sprinkle a handful of dry tea, will absorb the odor in the air, should strive to store the environment clean and odorless.

5, avoid sun and wind. In the sun, phenolic substances, chlorophyll is more likely to oxidize, thus making the tea discoloration, deterioration. Elevated temperatures will also accelerate the fermentation of tea leaves into acid. Air, the circulation of the air has more oxygen, is conducive to the reproduction of microorganisms in the tea, thus accelerating the change of tea, but can not be hung in the wind, otherwise the tea will be blown away, the tea flavor blowing away, drink up will be tasteless.

6, the use of bamboo packaging. This traditional packaging materials and methods, help Pu-erh tea in the post-fermentation, filtering flavor to ensure the purity of the efficacy.

7. Pay attention to the tea age life. There is no conclusive information on the age life of Pu-erh tea, whether it is 60 years, or 100 years, or hundreds of years, and it is often left to the intuition of the tea tasters to judge the degree of aging.

Fuyuanchang, Tongqing old Pu'er round tea aging sense has reached its highest point, must be sealed storage, so as not to continue the rapid post-fermentation, resulting in the gradual disappearance of tea, taste decline and corruption. The Forbidden City's golden gourd tribute tea, aging period has been one or two hundred years, its taste is: "soup color, but the tea taste stale, thin."

8, humidity should not be too high, nor too dry. Too high humidity, easy to make tea deterioration, mold; too dry, tea transformation will be too slow.

Expanded Information:

Puerh tea can be categorized based on shape, origin, age, grade, production process, and fermentation environment.

The primary gross tea is divided into three specifications: spring, summer and fall. Spring tea is divided into three grades: spring tip, spring middle and spring end; summer tea is also known as Ershui; autumn tea is called Guhua. Pu-erh tea made from spring tip and valley flower art has a strong fragrance, is resistant to brewing, has a bright yellow soup, a clear and quiet aroma, and a mellow flavor.

Production process

Puerh tea can be divided into raw tea and ripe tea according to its production process. Raw tea is directly steamed and pressed into shape, while ripe tea is steamed and pressed before adding a "pile" process; the so-called pile is to add water to heat the "Maoqing tea" to increase the temperature of the tea leaves, and use the aerobic bacteria to make the tea more flavorful. Temperature, the use of bacterial aerobic reaction, the tea in the plant protein hydrolysis into amino acids, and broken tea chlorophyll, oxidation of theophyll and the brown pigment.

After the transformation process, Puerh tea becomes smooth and sweet enough to drink in about two months, while raw tea needs to be stored for many more years before it is suitable for drinking.

Reference: Baidu Encyclopedia-Pu'er Tea