The maturing of tea to me is a subject that still needs much study. For a start, the term “maturing” may mean very differently for a pu’er than for a white tea, or for a black tea such as Panxi Curly, in terms of what actually takes place bio-chemically in the tealeaves during the process.
Some teas do not mature and others do. Some peak later and others not. Some peak longer and others short.
These are some of the teas that mature:
Real white teas, pu’ers and other post-fermented teas, and some of the oolongs and black teas.
Even green teas are not included in this group, some green teas do need to be stored away for a bit of time before they are at their best. Some others the fresher the better.
From my experience, storage condition affects tremendously how the same batch of tea peaks and matures. For example, in the case of Panxi Curly, while it does improve on aroma in the small pack two years after it’s packed, I found the taste profile a lot more outstanding when stored in an average of 27°C in larger packs for 2 years. Will it be even better after 4 years or 8? I don’t know, I have not conducted enough systematic experiment for this tea.
I am hoping to do more extensive studies on this topic. Those who have, please share.
