How to Keep Puerh tea in Your Room

Many people say that Pu-erh tea should be preserved in a cool, dry, dark and ventilated environment. Cool, dry and protected from light, these three requirements, generally no objection, but whether it is ventilation, but it is a matter of opinion. We found that many Pu-erh tea cakes on the shelves have no fragrance. In this way, ventilation is not a good thing? So how is Pu-erh tea better preserved? Is it ventilation or sealing?

In fact, the tea should have a ventilated period before it is sealed, in order to facilitate the distribution of the gas and fire in the process of the tea. After the smoldering of the gas, the tea is sealed. If this is the case, it is only for the tea. It is a kind of protection.

So how long does this ventilation period take? The exact time will vary from tea. Generally, Pu-erh cooked tea has a heavy gas and a mild musty smell, so it should be kept at least one and a half years during ventilation. However, the miscellaneous gas of Pu-erh tea is relatively weak, and it is usually less than half a year.

The change of Pu-erh tea includes two layers of meaning, one is called 

internal enzyme conversion, and the other is called external enzyme 

conversion. This external enzyme conversion is the transformation of Pu-erh 

cooked tea piles through water wet conditions and steam to increase the 

temperature. In this case, we call It is an external enzyme. The internal enzyme

conversion is the later stage of Pu-erh tea and cooked tea, and it is 

transformed by its own tea polyphenol oxidase.

We usually say that the quality of Pu-erh tea storage is more from internal 

enzymes than from external enzymes. Many experts believe that ventilation is 

needed, and the change of Pu-erh tea is an external enzyme. In fact, I think 

this is a misunderstanding, because its external enzyme only provides the 

condition, and the essence of the real transformation should be its internal 

enzyme. Therefore, after the external enzyme reaches certain conditions, the 

enzyme should be terminated and the enzyme can be transformed. 

Intra-enzyme conversion can truly form the quality of Pu-erh tea.

This is a controversy and misunderstanding that is common in our domestic 

Pu-erh tea school. Therefore, I advocate that it must be sealed after a period 

of dissemination. At the same time of sealing, the external environment should

 be ventilated and open, and the interior must be sealed. In this way, its aroma 

is not lost, so it remains in the tea.

If the tea leaves in the open environment for a long time, it is not only the tea, 

but also the internal quality of the tea. Because the internal quality of tea is 

converted into tea, it is continuously lost in the open environment, and it is also

 the loss of internal components. Just like in the natural storage environment, 

Pu-erh tea is not fragrant and tasteless.

For this reason, the tea must be sealed, just to say that it must be properly 

dissipated before it is sealed. If it is not lost, it is difficult to guarantee its quality.

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