Aging / Post-fermentation

陈化/后发酵

Microbial fermentation and/or extended storage that transforms the tea's character over months to decades. True post-fermentation (distinct from oxidation) involves bacteria and fungi that fundamentally alter the tea's chemistry. Pu-erh shou (ripe) undergoes accelerated wet-piling (wo dui) for 45-60 days; pu-erh sheng (raw) ages slowly over years. Aged white tea develops honey and date notes. Aged oolong gains roasted sweetness. Dark teas (hei cha) from Hunan, Sichuan, and Guangxi use distinct microbial cultures. Proper storage conditions are critical.