Tea processing terms can be confusing. What is aging or curing?
While not always required, some teas require additional aging, secondary fermentation, or baking to reach their drinking potential.
For instance, a green tea pu-erh, prior to curing into a post-fermented tea, is often bitter and harsh in taste, but becomes sweet and mellow through fermentation by age or dampness.
Additionally, oolong can benefit from aging if fired over charcoal.
Flavored teas are manufactured in this stage by spraying the tea with aromas and flavors or by storing them with their flavorants.
This content has been adapted from the book Your Path of Tea for Health of Body, Mind and Spirit by the late Thia McKann, Tea Master and Owner of The Path of Tea.