Why does dark tea (and some types of Oolong tea and black tea) become more fragrant as it gets older after brew it by Chinese tea sets? Why does it endure long years of preservation, while other types of tea lose all original color, fragrance and taste?
The primary reason lies in the different raw materials. Tea trees with large leaves contain more substances in their fresh leaves. That is why the preservation of Pu-erh tea over longer periods, but also gets mellower and sweeter. After storing for a long time, its tea properties become weak and it has a unique flavor and taste. It transforms from the original astringent taste to become mellow and sweet, and then back to a light taste. While other tea are best when fresh, Pu-erh tea gets better with age. Another reason for Pu-erh's unique taste is its post-fermentation technique.
In the 1990s, the popularity of Pu-erh tea started in Hong Kong and Taiwan and then spread throughout China. The craze for Pu-erh tea is still on the increase, which may well lead to its global popularity. To understand Pu-erh tea, we should leam its production techniques first for many of its mysteries lie in its production process.
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