The Aroma of Pu’er

Shihai Deng, a pu'er scholar based in Taiwan, categorized the world of pu'er fragrance into four general categories: ‘camphor,’ ‘lotus,’ ‘orchid,’ and grassy. A historical account of the study of tea aroma Originating in Yunnan's large-leaf species, pu'er tea can be stored for many years. Its aroma diminishes gradually.  A latent note is uncovered as volatile aromatic compounds with a low boiling point dissipate. A quality piece of new raw pu'er cake with proper storage will devel

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I am a certified tea specialist, dedicating to educate the art of preparing tea. I received the Tea Art Master credential from China (National Vocational Qualification Level 2: Tea Art Technician) in 2014, and TAC Tea Sommelier from Tea Association of Canada in 2015.

One Comment

  1. David Glass
    on January 24, 2021 at 10:22 pm •Reply

    Great article. I learned a lot about Puer.

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