It is said that many people decide which kind of TAETEA tea they like to drink based on the aroma!

Fragrance is indescribable, and a thousand people may have a thousand feelings.

The aroma of Pu'er tea is special compared to other teas. Its aroma is extremely rich, whether it is the freshness of raw tea or the sugary aroma of cooked tea, it may be high at times or calm at times, and its aroma is constantly changing with time...
We cannot fully describe the aroma of each tea with words, but with the recommendation of the tea master of TAETEA Tea Ceremony, maybe we can have a deeper experience of different teas through the defined aroma types.

 Fragrance type: aging Fragrance

aging Fragrance includes the aging Fragrance of cooked tea and the aging Fragrance of raw tea, which are obviously different. The reason why aging Fragrance is aging Fragrance is the shadow left on Pu-er tea in the process of increasing time, in other words: aging (or fermented) flavor.
In 3-5 years of raw tea, you can feel a milder aged aroma, and in 5-10 years old tea, you can feel a moderate aged aroma. As time goes by, the aged aroma becomes heavier. For cooked tea, depending on the grade of raw materials and the degree of fermentation, it is not appropriate to measure by year. A grade 9 tea will have a strong stale taste after 1-2 years, and it will be very stale after 5 years; as for court-grade cooked tea, the stale taste of 10 years will not reach the stale taste of grade 9 tea for 3 years.

Representative tea products: 7742, Golden Years

▲7742<Batch 501>

"7742" also has a name called Yuechen Yuexiang. As the name suggests, it is the representative of Chenxiang in TAETEA tea. This product is made of Chenyun green cake made of aged and naturally mellowed old tea greens, which has a long and deep aroma when drinking.

▲Golden Years <Batch 1601>

"Golden Years" uses high mountain and big tree tea from the Menghai tea area. After 12 years of natural aging, the aroma is high and the fragrance is intoxicating.

The so-called "caramel aroma" is burnt, indicating that the bottom of the leaf is partially carbonized; the sugar aroma comes from the sugar substances rich in tea leaves, which are easy to ferment. Caramel aroma is the main aroma characteristic of cooked tea, and it is also called burnt aroma, burnt sweet aroma, etc.

Representative tea: 7572

▲7572<1801 batch>

"7572" is TAETEA's benchmark cooked tea. It has been produced since the mid-1970s. It uses Jinhao fine tea for spreading noodles. The young and strong tea is green tea. It is moderately fermented, has a mellow taste, high overall quality, and full of Menghai flavor. It is popular among the public. Admired. It is a good product for daily drinking and collection, and it has the characteristics that the longer the time, the better the quality.

The green leaf fragrance of fresh Puer tea green, after long-term aging, turns from green leaf fragrance to green fragrance. Those tea trees planted under the camphor forest are infused with camphor fragrance, and those with weak camphor fragrance are blended with green fragrance. The fragrance becomes orchid fragrance, which is the most precious tea fragrance in Pu-er tea.

Representative tea product: Lan Yun

▲Lanyun <Batch 1601>

When it comes to the typical TAETEA tea with the aroma of orchids, senior friends may have already blurted out the answer - it is "Lanyun". After years of accumulation, this tea is pressed from 6-10-year-old Jingmai Mountain trees as raw materials. It is made with the "TAETEA tea-making technique" selected as an intangible cultural heritage. The orchid fragrance is strong and long-lasting, and the fragrance is intoxicating.

The common floral and fruity aromas in Pu-er tea include rose, rice, orchid, osmanthus, plum, chestnut, etc. There are also many unknown but particularly prominent wild flower aromas.

Pu-er tea has a wide range of floral and fruity aromas, and the aromas are also different due to different regional environments and primary production techniques. Many regions have typical regional aromas, such as Banzhang Laoman'e tea has a rice flower fragrance, Bulang Mountain and Bada Mountain have a typical plum fragrance, and Nannuo Mountain has an elegant glutinous rice fragrance.

Representative tea: 7542

▲7542<1801 batch>

Because floral and fruity fragrance is a general fragrance, unlike orchid fragrance, its directivity is not specific. But when it comes to the floral and fruity aroma of Pu-erh tea, tea lovers can easily think of the familiar name—TAETEA "7542". It is a well-known benchmark raw tea product. As the green cake with the largest output in Menghai Tea Factory, its unique aroma of flowers and fruits has always been a hot topic among tea lovers.

There are three main types of honey aroma in Pu-er tea, flower honey aroma, fruit honey aroma, and honey aroma. The nectar smells like pollen honey, and there are bursts of sweetness in the floral fragrance.

Teas with nectar aroma are generally aged for a certain period of time, and the aroma is gradually revealed, which is common in Yiwu tea; fruity honey is sweet and elegant, which is the typical original aroma of Pu'er tea, especially Mengsong Naka tea and Jingmai tea , By smelling the tea cup, the feeling is more obvious, there is a saying of "hanging cup fragrance".
After being stored for a period of time, the raw cake will show a certain honey fragrance. For example, a raw tea may be bland and tasteless in 2010, but after the summer of 2011, the honey fragrance will appear.

Representative tea: Queen of the Phoenix

▲Queen of the Phoenix <Batch 1701>

TAETEA 2017 Zodiac commemorative tea "Huanghou" is made of high-quality raw materials from big trees in the core area of Yiwu. After years of natural aging, the quality is unique and the nectar fragrance is long-lasting.

"Maojian is the one picked before the rain. It does not form lumps. It tastes light and fragrant like a lotus. The new color is green and lovely. Bud tea is slightly stronger than Maojian... Daughter tea is also bud tea." Here is a description of the characteristics of the young and tender tea greens of Pu'er tea. The aroma is "light and fragrant like a lotus".
The large-leaf Pu-er tea from Yunnan has a strong green herbaceous aroma. After proper aging and fermentation, the young bud tea will naturally leave a light lotus fragrance after removing the grassy aroma. The lotus aroma comes from young Pu-erh tea greens, which are generally produced by the late aging of loose tea or the fermentation of young Mao tea.

Representative tea: Gold Needle White Lotus

▲Gold Needle White Lotus <Batch 1701>

As a representative of Yuncha at the Yunnan Global Promotion Conference in 2017, "Golden Needle White Lotus" has always been one of the well-received TAETEA ripe teas, and it is also the most popular product sold in this year's "Double 11" Tmall TAETEA Tea Flagship Store. Its name is "Golden Needle White Lotus". Its buds are tight and thin like needles, and the golden horns are prominent, so it is called "Golden Needle". The biggest characteristic of the aroma of this tea is that it has a transparent lotus fragrance, which is worthy of being the representative tea product of lotus fragrance.

Tobacco incense first appeared in the processing of sun-dried raw materials. Because it is handmade, it cannot be completely dried when there is a lot of rain. Farmers hang the raw materials that have been sun-dried to a certain extent on the top of the kitchen, and dry them with the residual temperature of the kitchen fire. Tea leaves have a strong adsorption, resulting in smoke aroma. Later, the market was very fond of tea with smoke aroma. After continuous development, it has become a unique craft and has been promoted in many places.

Representative tea product: Mountain Rhyme 

▲Mountain Rhyme <Batch 1601>

"South of the Cloud. Charm of the Mountain" has the bitterness of Brown and the honey fragrance of Mengsong; "Mountain Rhyme" uses materials from Bulang Mountain and Mengsong, the core production areas of Pu'er tea raw materials. It combines the charm of twelve tea mountains with master-level blending skills, and finally has a domineering and strong taste at the first taste, and a rich and continuous flavor in the aftertaste , to reshape the glory of masterpieces.

There are many flavor types of Pu-er tea, and today we just listed some of them with more obvious characteristics. Aroma is not only affected by factors such as mountain tops, raw materials, soil, altitude, etc. Some aromas such as sandalwood and medicinal aromas will only appear in Pu-erh tea after time has passed. It may also be affected by factors such as storage environment to different degrees, even different batches of the same tea may have completely different aromas.

The changes that occur during the storage of Pu'er tea are endless, which is also its characteristic and value different from other teas. When old tea lovers take out a cake of Pu-erh tea that has been stored for many years and are about to drink it, the curiosity and anticipation of different aromas and tastes may be one of the joys of our collection of Pu-er tea!