Why Pu-erh tea cannot be stored as loose tea

First, let's talk about the reasons why Pu-erh tea cannot be stored as loose tea:

1. The post-fermentation of Pu-erh tea is a slow and gradual transfer oxidation process. It mainly depends on external biological enzymes to promote changes in its content. Once isolated from the air (if the tea leaves are stored as loose tea), the oxidation becomes a single enzymatic oxidation of its own. This isolated oxidation results in the loss of beneficial contents and the premature carbonization of the tea.

2. As the air contact surface of loose tea is too large, the oxidation will be accelerated, and the aroma substance is easily lost in the air due to the small molecular structure. And the oxidation rate is too fast, it is easy to lose the taste of different oxidation stages.

3. The most valuable derivative of Pu-erh tea (a large number of compounds containing health-care functions to the human body) appears in an anaerobic state and is also the result of anaerobic fermentation. Pu-erh tea is a fermentation mode that continuously converts aerobic fermentation and anaerobic fermentation. Without anaerobic fermentation, the functionality of Pu-erh tea will be greatly reduced. The anaerobic fermentation of Pu-erh tea must rely on a special physical form as a fermentation carrier. This carrier is the "squeezing mode", that is, we often see cake tea, Tuo tea, brick tea and other forms. "Squeezing mode" makes it easier to create high-quality Pu-erh.

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