Can Pu erh tea still be consumed after being left for a long time

Whether Pu'er tea can be consumed after being stored for a long time depends on the storage conditions. It can be stored for a long time in a dry, dark, and well ventilated environment, and its quality may improve. If mold or odor occurs, it is not recommended to drink. Pu'er tea belongs to post fermented tea, and its aging process may bring unique taste, but attention should be paid to identifying spoilage. Pu erh tea can still be safely consumed after being stored in a suitable environment for many years. Under the continuous transformation of microorganisms and enzymes in tea, tea polyphenols gradually oxidize, making the tea soup richer and softer. The raw Pu made by traditional craftsmanship will present a honey aroma after 5-10 years of aging, while the ripe Pu can achieve a better taste after 3-5 years of fermentation. When storing, it is necessary to maintain a relative humidity of 60% -70%, avoid contact with odorous items, and regularly check for insect infestation. Using purple clay jars or kraft paper bags for storage can promote natural respiration of tea leaves, and the optimal temperature is stable at 20-25 degrees Celsius. If the tea leaves have white mold spots, a pungent, sour, and rotten taste, or obvious damp lumps, it indicates that they have deteriorated. Damp Pu'er tea may breed harmful microorganisms such as Aspergillus flavus, which may cause gastrointestinal discomfort after consumption. Especially in humid areas in the south, special attention should be paid to moisture prevention during the rainy season. Food grade desiccants can be placed or dehumidifiers can be used. The slight white frost on the surface of the tea cake may be naturally precipitated theophylline crystals, which need to be carefully distinguished from mold. Before brewing, you can smell the aroma of dry tea first. Normally aged tea should have a woody or medicinal aroma rather than an unpleasant odor.

It is recommended to choose high-quality raw materials for long-term storage of Pu'er tea, and the moisture content of new tea should be controlled below 8%. Seal tea in a timely manner after daily tea collection to avoid frequent opening and closing, which may cause moisture. Before drinking, tea can be quickly washed with boiling water 1-2 times, which can awaken the tea leaves and wash away any possible floating dust. Brewing with aged tangerine peel or chrysanthemum can enhance the flavor, and those with gastrointestinal sensitivity should drink aged tea for more than 5 years to reduce irritation. When turbidity or suspended solids are found in the tea soup, drinking should be stopped. Elderly and physically weak individuals are advised to choose ripe tea with a higher degree of fermentation.