First: the aroma of Pu’er raw tea. Most of them are based on the aroma close to nature. Nuxin tea has a unique herbal and nectar fragrance. As the storage time increases, the aromatic substances in the tea will gradually transform into mature fruity, woody or medicinal aromas.
Second: the aroma of ripe Pu’er tea. Pu-erh ripe tea is fermented artificially, and its aroma is mostly ripe and similar to food. Such as ripe fragrance, glutinous fragrance, rice fragrance. Gradually transforms into dry wood and jujube with Chen Yun.
Third: the method of smelling the fragrance. When drinking tea, you can experience the types and characteristics of the aroma from three aspects: the noodle soup, the middle of the soup, and the bottom of the cup. Smell the fragrance for no more than 5 seconds each time to avoid olfactory fatigue. Smell the aroma of tea hot, drink tea soup warm, and smell the fragrance of the hanging cup at the bottom of the cup cold. Feel the characteristics of the aroma with different sensory taste buds.
