In 2018, Chinese scientists published a paper describing the influence of various microorganisms on the formation of the taste and aroma of shu-pu’er at various stages of its fermentation. Observing pu’er tea during a 45-day fermentation, scientists determined that the group of aromatic substances responsible for rotten, woody and spicy aromas is formed, for the most part, at the very end of fermentation, starting from about the thirtieth day. This work is done by bacteria of the genus Bacillus, fungi of the genera Rasamsonia and Lichtheimia, and yeast of the genus Debaryomyces. On the other hand, the aromatic substances responsible for floral aromas are formed in the early stages of fermentation. Highly aerobic molds of the genus Aspergillus are responsible for them, and after a long fermentation, it is very difficult to distinguish these aromas, they merge into the general flavor and aromatic ensemble of the tea.
So. If you appreciate flower tones in shu-pu’er, then, first of all, it is surprising that you can distinguish them, and second, it makes sense for you to combine pu’er with other products, for the creation of which Aspergillus molds are used — with sake, soy sauce and miso. And if you like rotten, woody and spicy aromas in shu-pu’er, then it makes sense to try tea with cheeses, in the making of which Debaryomyces are involved. Do not neglect the aroma of compost either, as Rasamsonia fungi take part in its formation.
Tea Dust is based on scientific facts and their wacky interpretation. Don’t take the test results seriously, but if you have cheese, sake, compost, miso and shu-pu’er, try combining them, maybe you’ll like it, all of a sudden!
Photographs by Calum Forsyth, Alice Donovan Rouse and Kowit Phothisan from unsplash.com were used in the test’s design. Tea photo: Olga Nikandrova.
