When Pu'er Shengcha is aged for ten years and stored properly, it undergoes rich changes in taste, becoming more mellow with reduced bitterness and astringency turning into sweetness and smoothness. Its aroma may also transform.
What are the Characteristics of Pu'er Shengcha Aged for 10 Years?
This depends on where you store your tea. For example, if stored in Kunming, its surrounding areas, or northern regions like Beijing and Northeast China, the aroma of Pu'er tea aged for ten years will be very good, with high concentration. The later transformation of Pu'er tea in these places is relatively slow, so the bitterness and astringency decrease slowly, but the tea's energy remains very strong.
If stored in regions like Jiangsu, Zhejiang, Guangdong, or Fujian, which have higher Humidity and temperature, Pu'er tea aged for ten years will have a smoother and richer broth, but the aroma will be much weaker.
Different storage locations bring out different characteristics, and it's not necessarily true that one is better than the other. Personally, I believe that the nature of Pu'er tea is best preserved in drier places, what we call dry-storage Pu'er, which can better reflect the personality of Pu'er tea. However, opinions may vary on this point.
What Changes Occur in Pu'er Tea After Ten Years of Storage?
The taste of Pu'er ripe tea does not change significantly after ten years; it only becomes slightly more mellow. If Pu'er Shengcha is stored properly for ten years, the taste changes will be rich, becoming more mellow with reduced bitterness and astringency turning into sweetness and smoothness. The aroma may also transform.
1. The color of Shengcha is mainly green and dark green, and after aging, some parts turn yellow-green or yellowish-red. The broth color is mainly yellow-green, yellowish-red, and golden. The leaves of new tea are mostly green and yellow-green, while those of aged tea are red-yellow or jujube red. Shengcha has tastes of bitterness, astringency, sweetness, and other flavors, with a more noticeable aroma. It can easily harm the spleen and Stomach, but after natural aging, the tea's nature gradually becomes mild and brownish-brown. Shengcha mainly helps to clean the intestines, reduce fat, invigorate, lower blood pressure, and aid weight loss.
2. The color of ripe tea is mainly reddish-brown. There is an obvious aroma of pile fermentation. Ripe tea has a mild nature and a thick and rich taste. Ripe tea that is well-fermented has a thick and sweet broth and is almost not bitter or astringent. Ripe tea that is less fermented has a lingering sweetness and a more noticeable aroma. The broth color of less fermented tea is mostly deep red, while that of more fermented tea is primarily dark red. The leaves are mostly reddish-brown or dark brown. Ripe tea can help reduce fat, lower blood pressure, prevent arteriosclerosis, prevent constipation, promote urination, and nourish the stomach.
How Long is the Optimal Storage Time for Pu'er Shengcha?
1. After fifteen days, the nature of Pu'er Shengcha is Cold, and the tea energy is strong. The taste is both astringent and full, and the pros and cons are evident. This period of Pu'er Shengcha is only suitable for tasting and should not be consumed long-term.
2. After one year, the taste of Pu'er Shengcha stored for a year shows significant changes, with the Water flavor disappearing. The taste tends to stabilize, and the aroma becomes richer, while the drawbacks slowly fade away, and the coldness also weakens.
3. After three to five years, the coldness of Pu'er Shengcha stored for three to five years slowly transforms into warmth, and the aged aroma begins to show. The taste is slightly smoother, the aroma is full, and there is a continuous salivation under the tongue.
4. After ten years, the price of Pu'er Shengcha stored for ten years not only changes in taste but also increases several times over. The aroma is intense, the taste is rich, thick, and smooth, with continuous saliva production.
5. After thirty years, Pu'er Shengcha that has naturally aged to maturity over many years is very precious, even priceless. However, from a medical and nutritional perspective, Pu'er Shengcha should not be stored for more than 30 years, as it would then only have value as an artifact or for auction, without any meaningful drinking experience.
How Many Years Should Pu'er Shengcha Be Stored to Be Good to Drink?
Generally, Pu'er Shengcha should be stored for six months if loose, and at least one and a half years if pressed into cakes. However, the specific storage duration varies, and the taste will differ accordingly. Pu'er Shengcha stored for ten years should be at its peak stage. After ten years, not only does the taste change, but the price also multiplies several times over. The aroma is intense, and the taste is rich, thick, and smooth, with continuous saliva production.
The specific storage period for tea still depends on personal taste. With each Pu'er, you discover differences every year. Every year and at each time, savoring its taste, the one that suits you is the best.