Four Factors Affect Pu-erh Fragrance

The aroma of Pu-erh tea is influenced by people. Why do you say this? Because from the growth of Pu-erh tea tree to the production of Pu-erh tea, to the storage of Pu-erh tea and the way of brewing Pu-erh tea, everything is inseparable from human influence.

1. The aroma of tea depends on the precursor substance of the aroma;

The precursor substance of aroma mainly refers to terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in fresh tea leaves, and essential enzymes for forming aroma during processing.

The variety and quantity of such substances are the material basis for affecting the aroma of tea. The factors affecting such substances are mainly tea varieties, regional differences, temperature and humidity, light intensity, light quality, seasonal changes, growth environment, soil environment, leaf quality and other factors.

For example, Assam species and Chinese species, Nannuo tea area and Bulang tea area, Pasha and Banzhang, normal bud leaves and purple buds (the content of volatile oil in green buds is higher than that of purple buds).

Second, the impact of the process on the aroma of tea;

A. Different tea processing methods determine the difference in tea aroma; for 

example, Pu-erh tea made with the same tea garden Jingmai tea has a great 

difference in aroma between the three kinds of teas, such as moonlight white 

and classical beauty.

B. The difference in process (temperature, heating time, withering time, drying 

mode, drying temperature) in the processing method also affects the difference

 in aroma; for example: Fry (temperature, time), excessive temperature, 

insufficient greening, normal fry There is a clear difference in aroma, high in

 frying (similar to green bean flavor), insufficient greening (green tea), normal

 fry (fresh/new tea).

This is because cis-3-hexenol (with strong grass gas) is excessively retained 

when the greening is insufficient, but the cis-3-hexenol can be reacted under

 the action of enzyme or heat to form n-hexanol. The isomerization reaction 

takes place under the action of enzyme and heat to form trans-3-hexenol 

(Fruit/New Tea).

C. Formation of new aroma in processing; vitamin A source-carotenoids are 

converted into new tea aroma substances by oxidation of enzymes and air.

Third, the impact of different warehousing on the aroma of tea;

Tea has a strong moisture absorption and infection odor characteristics. With

 Pu-erh tea, temperature, humidity and odor have a great influence on the 

aroma of tea.

Organic substances such as polyphenols, amino acids, lipids, and aromatic 

substances in tea are easily oxidized by the action of oxygen. Different storage

 conditions will determine the direction of change of these aroma substances.

For example, high temperature and high humidity, low temperature and low 

humidity, high temperature and low humidity, low temperature and high humidity

 have great influences on the aroma of tea (the lipids will be hydrolyzed to 

produce excessive free fatty acids under high temperature and aerobic 

conditions). Ventilation and containment will have different results for the aroma

 of tea.

Fourth, the impact of different brewing methods on the aroma of tea;

Take fresh tea as an example: the aroma is proportional to the water 

temperature, and the high flush is good for the aroma. The aroma of good tea

 can bring a pleasant feeling to people. The taste and aroma of tea soup is the

 lifeblood of tea. From the aroma of tea, we can also feel the difference in tea 

from fresh leaves, process and storage.

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