Pu‘er tea can generally improve in taste over time (due to natural secondary
oxidation and fermentation). Teas that can be aged finely are typically:
1. Made
from high quality material
2. Processed
skillfully
3. Stored
properly over the years
The
common misconception is that all types of Pu’er tea will
improve in taste -- and therefore get more valuable as an investment item -- as
they get older. There are many requisite variables for a Pu’er tea to age
beautifully. Further, the cooked (shou) Pu‘er will not evolve as dramatically
as the raw (sheng) type will over time from the secondary oxidation and
fermentation.
As
in wine, only the finely made and properly stored ones will improve and
increase in value. And as in wine, the percentage of those that will improve
over a long period of time is only a small fraction of what is available in the
market today.
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