Description
Pu‑erh tea is a post‑fermented tea whose flavor and aroma evolve through microbial enzymatic activity at controlled ambient temperatures.
Technical
During post‑fermentation, microbial cellulases and amylases hydrolyze cell wall polysaccharides, increasing soluble sugars and free amino acids while catechins are oxidized to theabrownins. The resulting complex mixture of theabrownins, volatile phenolics, pyrazines, and amino acids imparts Pu‑erh its characteristic earthy, woody, and umami profile. Precise control of temperature, humidity, and time is essential to balance microbial activity and prevent spoilage.
Science
Primary Reaction
Oxidation of catechins to theabrownins and enzymatic hydrolysis of polysaccharides
Sensory Profile
Aroma ()
earthywoodymustymellowumamimushroom-likeaged leatherdamp foresttobaccodark chocolate