Aged Longzhu Puerh from 1970

Description

This is a rare Longzhu Puerh tea that has been aging since 1970. Aged over 50 years, this Puerh is very dark and malty, but also surprisingly smooth.

During the aging process, oxygen and microbial fermentation break down harsh tannins. These compounds are where tea gets many of its bitter, astringent flavors. Basically, microbes present in fermenting tea digest the harsh compounds and convert them into softer and more palatable compounds.

Carbohydrates in the tea leaves also steadily caramelize. What’s more, oxygen exposure forces smaller, bitter compounds like catechins to develop larger and more complex structures. These molecules don’t bind to saliva as easily, and, therefore, you can’t detect them when you drink.

It’s a complex chemical process, but it’s one that expert tea masters have been using for centuries to create gourmet dark teas.