Aging of Tea

Proper Tea Aging Methods

While new tea is delicious, aging can enhance its aroma and flavor. Tea aging is well-known for Pu-erh and some Oolong teas, but it also applies to black, white, and even green teas.

Some believe that the longer you store Pu-erh tea, the better it gets. However, like poor quality wine that doesn't improve with age, the core quality of tea depends on the quality of the raw materials and the presence of minerals.

Aging mainly affects the tea's aroma and smoothness, not its fundamental quality. Proper aging requires the right conditions to bring out the desired sweet aroma.

Storing tea in an oxygen-free environment is essential for proper aging, similar to wine and other foods. At HOJO, all teas are vacuum-packed to remove oxygen, ensuring freshness for up to 20 years or more and allowing you to enjoy the aging process at home.

In an oxygen-free state, the tea retains its freshness and can develop a stronger, sweeter aroma over time.

This is what we call tea aging, and the resulting aroma is known as aged aroma.

Learn the Difference Between Fermentation and Aging in Tea >

Changes Due to Aging

Aging tea generally follows these trends:

1. Aroma

Floral aroma → Fresh fruit aroma → Ripe fruit aroma → Dried fruit aroma → Woody aroma (indicates the tea has passed its peak).

2. Taste

Aging reduces bitterness → Long-term aging makes the tea smoother and sweeter, with a strong sweetness felt on the sides of the mouth.

Generally, teas with lower fermentation levels have more aging potential, producing various aromas over time. For example, Oolong tea, Darjeeling First Flush, white tea, and raw Pu-erh tea undergo significant changes, creating vibrant aromas that are unimaginable in new tea.

Green tea can also be aged. However, the key component for aging is polyphenols (catechins). Teas high in umami components like theanine may not develop a desirable aroma due to the Maillard reaction during aging.