In recent years, aged tea has gradually gained popularity, with more and more people starting to enjoy drinking it. So, which aged teas are good? What makes them so good? Let's find the answers together!
Aged White Tea — Effective for Reducing Fire and Inflammation
As the saying goes, “one year as tea, three years as medicine, seven years as a treasure,” the unique smooth taste of aged white tea is unforgettable upon the first sip. Apart from its great taste, aged white tea also offers excellent health benefits. It is particularly effective in reducing fire and inflammation due to its ability to regulate cellular immune function, lower inflammatory factors, and enhance the body's capacity to eliminate damaged factors. Experts conducted research on both new and aged white teas and found that the older the white tea, the better its anti-inflammatory effects.
Aged Tieguanyin — Rich, Smooth, Clear, and Refreshing
Aged Tieguanyin is a high-grade type of Tieguanyin tea. After being baked and cooled, it is sealed and stored in a stone-wood structured warehouse where it remains unaffected by extreme heat or cold. Through a series of chemical changes over time, aged Tieguanyin accumulates rich essences, resulting in an especially “rich, smooth, clear, and refreshing” taste. It has a lingering aroma, is sweet and mellow.
Aged Pu'er — Gentle on the Stomach
After being processed into Pu'er tea, it slowly ferments over time. The original stimulating properties of the Pu'er tea become milder, while its aroma intensifies and its color deepens. The longer it ferments, the smoother its taste becomes. Therefore, the longer the fermentation period, the better the Pu'er tea. New Pu'er teas can be harsh on the stomach, especially for those with gastric issues. However, Pu'er teas aged for five years or more are not. Freshly produced Pu'er teas have a strong bitter taste and may cause numbness on the tongue, but aged Pu'er teas do not. Older teas have a mild and harmonious flavor, capable of strengthening blood vessel elasticity, preventing the accumulation of toxins within the body, and promoting diuresis, with gentle effects such as reducing edema and uric acid levels.
Aged Rock Tea — Aids Digestion and Weight Loss
Aged rock tea, when brewed, releases a fragrant aroma with unique woody and aged notes. Its liquor is bright red like aged red wine. The tea soup is smooth and full-bodied, leaving a lubricating and refreshing aftertaste with no trace of astringency. Aged teas have exceptional steeping endurance, remaining flavorful even after ten infusions, becoming increasingly sweet with each infusion. They warm the stomach, dispel cold, aid digestion and weight loss, improve vision, and promote tranquility.
Freshly produced Wuyi Rock Tea is best stored for half a year or even a year before consumption, as this enhances its taste and aroma. After five years or even longer, rock tea does not lose quality but instead develops a richer and smoother flavor.
Aged Dark Tea — Cleanses the Gastrointestinal Tract, Lowers Cholesterol
Dark tea is a post-fermented tea. The longer it is stored, the more the pile-fermentation flavor transforms or diminishes, leading to a more refined taste and better balance. Besides the general health benefits of dark tea, aged dark tea is most notable for its medicinal properties, which improve with age. Numerous sources indicate that after long-term storage, the internal components of dark tea change, enabling it to invigorate blood circulation, relieve bloating, prevent atherosclerosis, lower cholesterol, blood pressure, and blood sugar levels, and possess anticancer properties.