How to judge cooked Pu-erh tea aromas?

The method of distinguishing the aroma of Cooked Pu-erh tea is basically the same as the smell of other teas. The difference is that Cooked Pu-erh tea, which has undergone the "piling fermentation", has a unique aroma. The general rule is: "Led by Chen Xiang, special through other plants aroma."
 
1. Pu-erh tea just produced, "Chen Xiang" is low-light, with a lot of "water flavor", this is the normal expression of Pu-erh mature tea aroma after "Piling fermentation". At this time, high-tenderness tea products (such as Pu-erh Bud tea, Pu-erh Huang, etc.) often appear with a pleasant "cheese aroma" ("cheese aroma" is the aroma of tea, "freshness" and "water vapor" accompanied by Special aromas); Puer tea fermented by the second and third grade raw materials often appear "ginseng aroma" and "fruity aroma" (is a special aroma produced by the aroma of tea and "water vapor"); Puer fermented by fourth and fifth grade raw materials Tea often appears as "bean aroma" (bean aroma is a special aroma associated with the aroma of tea and "water"). As the dry storage time is extended, the aroma gradually becomes mellow, the "water taste" gradually diminishes, and "Chen Xiang" becomes prominent.

2. For Pu-erh mature tea produced for about half a year, "water vapor" has basically disappeared, and "Chen Xiang" has gradually become the dominant aroma type. At this time, the aroma types are complicated and varied due to differences in raw materials and changes in storage environment. There are mainly "jujube incense", "ginseng incense", "fruit", "laurel incense" and "betel nut incense".
 
3. Cooked Pu-erh tea for more than one year is rich in scent, and the aroma gradually becomes pure. Affected by different storage environments, the types of aromas are complex, and common ones are "camphor", "cinnamon", and "jujube".

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