What Plays Important Role in Pu-erh Tea Transformation
The transformation of Pu-erh tea is mainly caused by microorganisms.
The green Pu-erh tea does not pass the high temperature, and the active substances of the tea leaves remain active. Under certain temperature, humidity, and air conditions, the beneficial microbial flora in the tea leaves continues to increase, so that tea polyphenols are the main objects After conversion, tea polyphenols are continuously decreasing, and are converted into new components such as theaflavins and thearubins.
Under certain conditions such as humidity and temperature, the microbial flora accumulates over time, from quantitative to qualitative changes. Usually, the conversion of Pu-erh tea will accelerate after six or seven years of raw tea storage.
This is similar to the developmental process of a girl. It begins to develop in the twenties, and the development is obvious in the 15th and 6th years. Therefore, the Pu-erh tea produced for 1-6 years is called Pu-erh new tea, 7--20 years is called mid-term tea, and more than 20 years is called Pu-erh old tea.
Pu-erh tea cannot pass high temperature during processing, otherwise it will be inactivated. For example, pumpkin seeds are very fragrant after being roasted at high temperature, but they will not sprout. Although raw seeds without high temperature are not fragrant, they will sprout at a certain temperature and humidity, giving birth to a new life.
This is the core secret of post-fermented tea such as Pu-erh tea and sun-dried black tea drinking.
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