The topic of "the older the more fragrant Pu'er tea is", has always revolved around Pu'er tea, which is also a distinctive feature of Pu'er tea that is different from other teas. When buying Pu'er tea, most tea lovers will pay attention to the factory date, which is actually concerned about the characteristics of the raw materials in the year of production, rather than the shelf life.
Old tea lovers often say that drinking Pu'er tea is actually to appreciate the feeling of aging Pu'er tea, and to enjoy the changes of aged Pu'er tea "slippery, melting, lively, sandy, thick, sweet and moist".
Pu-erh tea is easy to preserve, and the transformation of tea properties is rich in changes, in a sense, Pu-erh tea is a "living organism", and the "post-fermentation" after the completion of the tea body, that is, the aging effect, will continue. As long as it is fermented in a suitable place (or aged, ripened), the active ingredients in the tea will continue to be oxidized in contact with the air, and the oxidation process can inhibit the production of bacteria, not only will not deteriorate, but the longer the time, the more mellow the taste, and the flavor of Pu'er tea in different aging periods and different storage locations is not the same.
Pu-erh tea is essentially an agricultural product, and the longer the better, as long as there is no deterioration in between. Pu-erh tea is best aged 5 to 7 years, and during this fermentation period, the brewed Pu-erh has a mellow taste and a strong aroma. The fermentation shelf life is limited to a maximum of 15 to 20 years.