Aim to study the aging mechanism of raw Pu-er tea, organoleptic evaluation was carried out on 27 samples of producing in different years from Yunnan province. The appearance, internal quality, chromatic aberration were compared and analyzed. The results showed that the old raw Pu-er teas were more likely changed to loose, as the color of raw Pu-er teas were from yellow green, brown yellow, yellow brown to reddish brown. As the extension of storage time, the changes of color of soup were from orangeyellow, orange, orange-red to henna, and the fr...
