What's the transformation process of pure Pu'er tea trees?

Experiencing a true Puer tea's transformation is a romantic thing:

A year or two down the road the flavor declines somewhat, three or four years on and the soup gets richer and more complex, eight or nine years in and the color deepens, the mellowing of the flavors becomes apparent.

Let's take a look at how "visible" pure ancient tree Pu'er tea undergoes its transformation based on changes in inner quality.

Within 2 years, the fragrant period

Distinctive character, full-bodied flavor and aroma.

The more aged, the stronger the aroma of Pu-erh tea is, and this principle lies in the microbial conversion.

The conversion of microbes is mainly determined by the amount of matter within the tea leaves. If there are plenty of substances, the soup will be thick and rich, with a deep throat feel and an enhanced body sense. Conversely, if there aren't enough substances, then the microbes cannot survive, let alone undergo conversion.

Pu-erh tea from ancient trees is gifted by the exclusive natural environment. Rich in catechins and amino acids, it features a distinct mountainous taste profile with prominent floral, honey-like flavors, and characteristic aromas, exemplifying its "fresh", "aromatic" and "fragrant" characteristics.

35 years, dormant period

| Arouse virtues, awaken essence, sandalwood manifests |

This is a difficult period for Pu'er tea and tests whether raw materials and processing techniques are in place.

During this period, the internal constituents in tea undergo violent changes. Catechin starts decreasing and free amino acids, melanin, etc., increase, resulting in unstable flavor and taste of the tea.

During this period, the advantages of Pu-erh tea's pure aged tree also emerged. Various substances that can affect the color, aroma and flavor of tea leaves are activated. Flowers, honey aromas and fragrances gradually dissipate, and a light woody fragrance appears. It is gradually heading towards the rising stage.

Climax (510)

| Quality improvement, fragrance internalization, into a better state |

Rich in nutrients, ancient tree tea gradually enters a good state, with an ascending period very long.

The rich microbial consumption of energy substances stored in tea leaves, the content of theine and caffeine are gradually stable, tea quality starts to rebound, flavor becomes low-key compact, a thick sweet fragrance appears.

The old tea soup can distinctly feel its unique woody flavor.

Over 10 years, matured period

| Chen Yún displays, pure and smooth, throat peak |

Ancient trees continue to store and transform abundant internal material, revealing old tea characteristics.

At this stage, the soup is thick and viscous like a milk-based soup, with no bitter or sour taste. The tea flavor is rich and mellow, yet still energetic, reaching the deepest peak of resonance, possessing "aroma", "melody" and "thickness".

In terms of flavor saturation and richness compared with the previous three stages, there is a qualitative leap.

Pu-erh tea is divided into four stages in its life cycle, each stage releasing different charm of Pu-erh tea, making countless people flock to it like birds.

Falling for ancient tree tea is more like falling in love with a way of life. It brings us not just the joy of savoring flavors, but also proof of quality.

When you have nothing better to do, store a cup of tea under an old tree that has experienced all the seasons. This will fill your days, no matter how fleeting they may be, with hope and anticipation born from love.