Pu'er tea is more fragrant the older it is, but for raw tea, the aroma often changes and varies from year to year. To the fragrance of the first flower, the fragrance, and then to the later Chen fragrance, what will happen to the aroma of Pu'er tea?
The higher the boiling point of the aroma molecules, the more stable the nature, and the longer it takes for the natural loss.
In the transformation of Pu'er tea, as the age increases, the aroma and refreshing floral fragrance and other low boiling point aromas gradually disperse, and the hidden fragrance will be highlighted. For example, the fragrance of honey and sweet alcohol-type flowers. (Floral fragrance types are mostly aroma molecules with different boiling points, and those with low boiling points are easy to lose, and those with high boiling points are more stable.) )
The longer the time, the higher the boiling point of the aroma molecules will appear, the more obvious the characteristics of Pu'er old tea chenxiang, there are also varieties mixed with woody aroma.
According to experience, 10 to 20 years of raw tea usually has a relatively calm sweetness, floral and fruit aroma and a relatively light undertone. More than 20 years of old raw tea, most of them have obvious medicinal aroma, chen fragrance, and the bottom fragrance of its varieties.
The aroma performance of Pu'er tea is very complex, different varieties contain different aroma substances, and the combination of concentration and aroma varies with different years.