Recently, a tea enthusiast approached Cup Xiaocha with a complaint. They had purchased some expensive raw Pu'er before the New Year, but upon checking recently, they found that the teas had molded. This was both heartbreaking and frustrating. Storing Pu'er tea is indeed a significant concern. If stored improperly, even the best tea can become spoiled. How should one store raw Pu'er to prevent molding and ensure it ages well? Here are several key points to consider.
Firstly, the storage location should be dry, ventilated, and away from direct sunlight, ideally stored off the ground. This helps avoid dampness and mold. Secondly, during humid or rainy seasons, pay attention to air Humidity. When humidity levels are high, dehumidifiers or desiccants can be used to reduce moisture. As long as you pay attention to the storage environment, there shouldn't be major issues. For raw Pu'er to age well, another crucial factor is the quality of the tea itself. No matter how good the storage conditions are, if the tea's quality is poor, it won't significantly improve over time.
What Raw Teas Are Worth Collecting?
1. Overall Comfort on the Palate
The first impression when tasting the tea is important. Is it sweet and refreshing, or bitter and astringent? From the very first sip, you should determine whether you can accept its taste. A certain degree of bitterness and astringency in tea is inevitable, but it must dissipate. If there isn't even a hint of sweetness or softness in the tea, it likely won't provide any pleasure to your palate.
2. Transformation from Bitterness and Astringency to Sweetness
When tasting tea, the rush of sweetness that follows the bitterness and astringency can touch a tea lover's heart. Whether a tea has this characteristic can also indicate its quality. Regardless of how good the tea is, where it comes from, or how it was processed, new teas will have a degree of bitterness and astringency. Bitterness and astringency manifest differently: bitterness is perceived on the tongue, while astringency is felt at the back of the tongue or on the tongue surface, creating a sense of contraction. The difference between a good tea and an inferior one lies in how quickly these sensations dissipate. A good tea may have a slight bitter or astringent taste, but it doesn't linger on the tongue. Instead, it is followed by a sense of sweetness. The faster and longer-lasting the sweetness, the better the quality of the tea. Conversely, if the bitterness and astringency do not dissipate, it indicates problems with the raw material or processing, and such tea should be purchased cautiously.
3. Richness of Aroma
Tea aromas are rich, especially in Pu'er tea, which can have more than 30 different types of scents due to factors like origin, variety, Tree age, season, and years of storage. In its fresh state, a tea's aroma is distinct, and over time, it generally evolves into a mature fragrance. What does the aroma of a new tea smell like? Firstly, raw tea may have a slight grassy scent, which is normal. Floral and honey-like aromas are usually more prominent. Fresh ripe tea may have a slight fermentation odor, which fades after some time and gives way to mature fruit and Grain scents. However, having a rich aroma is not enough; the longevity of the aroma is also important. If the aroma is merely detectable but the tea soup is bland, it cannot be considered a good tea. A true “aromatic” tea is one where the aroma blends well with the soup.
4. Complexity of Taste
For many tea enthusiasts, complexity of taste is an abstract concept that is difficult to appreciate during tasting. However, it's not too complicated. When the tea enters the mouth, it tastes one way on the tip of the tongue, another on the tongue surface, and yet another at the back of the tongue. As the tea is steeped multiple times, the taste changes. If the taste remains constant from the tip of the tongue to the throat, this new tea is unlikely to have much to offer later on. For example, when the tea enters the mouth, it is slightly bitter on the tip of the tongue. After a moment, there is a slight bitterness on the tongue surface, and after swallowing, a sweetness appears at the back of the tongue, accompanied by a fragrant breath in the throat. Recall, did you experience something similar when drinking new tea?
5. Smoothness of Mouthfeel
Smoothness is not just a characteristic of aged tea; it is equally essential for good new tea. The smoothness of new tea differs from that of aged tea. High-quality new tea has a smoothness that instantly makes your tongue feel moistened. The entire tea soup envelops the tongue, sliding smoothly and moistly, almost like oil. When swallowing, the tea soup glides directly to the back of the tongue and into the throat without scraping the tongue or causing discomfort. The entire process is fluid. To buy a new tea that offers value for money, consider these aspects of mouthfeel.
How to Store Raw Pu'er for Optimal Flavor?
1. Dry Aging
Dry aging prevents mold and allows for slower but genuine transformation. Dry aging refers to storing tea in an environment with moderate humidity, temperature, and ventilation. Wet aging, on the other hand, involves storing tea in poorly ventilated, high-humidity environments to accelerate aging, often pursued by tea merchants seeking quick profits.
2. Avoid Sudden Changes in Temperature
If the temperature in the storage area is too high or changes suddenly, it can affect the lively nature of the tea soup and its taste. In humid and hot areas, high temperatures can create a stuffy environment, which is a common issue in tea warehouses.
3. Avoid Contamination by Foreign Odors
Tea easily absorbs foreign odors, so it's important to ensure the storage environment is clean and free of extraneous smells.
4. Use Bamboo Wrapping
“Tea must be tightly packed, with thick bamboo leaves filling the gaps tightly. The mouth of the jar is further covered with bamboo leaves and wrapped with genuine paper.” – Tea Notes, Xu Cishu, Ming Dynasty. This traditional packaging material and method help filter out extraneous odors during post-fermentation, ensuring the tea's purity. Some people rewrap opened old tea using lower-quality plastic, and over time, this can cause the tea to develop unpleasant odors, directly affecting its taste.
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