As we enter mid-summer, southern regions often experience high temperatures coupled with heavy rain, making it humid and hot. It can leave you feeling sticky and uncomfortable.
In such a damp and hot season, reducing dampness is crucial.
If your spleen and Stomach are not in the best condition and you have too much dampness in your body, feeling greasy from daily meals, but lack the time to prepare a pot of light and nourishing porridge, Drinking Tea is a convenient option.
To cleanse oils and nourish your spleen and stomach, Pu'er ripe Tea is the ideal choice.
Ripe tea differs from raw tea as it is a type of tea that undergoes artificial Fermentation.
Under controlled conditions with the right moisture, microorganisms are utilized to ferment the tea leaves. The fermentation process relies on microbial action to decompose the internal substances within the tea leaves and release their energy. Fermentation breaks down the bitter and astringent compounds while also releasing the sweet flavors. As a result of oxidation and other factors, the Infusion turns red.
Ripe teas that are highly fermented have a low fermentation flavor and can be quickly brought to market, but they have limited potential for further change. On the other hand, ripe teas with lower fermentation levels may have a stronger fermentation flavor initially, but because they retain more active compounds, they offer greater potential for transformation. After being stored for a certain number of years, the tea becomes more active and tastes better.
Generally, well-made ripe teas undergo aging at a rate of about two to three years per cycle.
Ripe teas in the first stage of transformation may still exhibit a slight “wateriness” and “heap flavor,” but the tea taste is clear, the heap flavor is clean, and the infusion may appear slightly cloudy. The liquor is brown or dark red, with noticeable aftertaste, a pleasant sensation, and rich changes in taste, along with good throat resonance.
Ripe teas in the second stage of transformation no longer have any “heap flavor.” The tea and water fully merge into a rich infusion, and the characteristic ripe aroma and gradually fuller aged aroma become apparent. The liquor turns a deeper shade of red, with obvious tea essence, a multidimensional taste profile, rich content, and good throat resonance.
The aroma is warm and soothing, with the distinct glutinous rice fragrance of ripe Pu'er tea. This is followed by the jujube and aged aromas found in older ripe teas, blending together in rich layers.