The effects of heat on the ripening process.
Heat plays an important part in ripening but the application of heat can produce very different results. The degree of heating can aid, stifle and even end the ripening process. As this is an informal observation and study I will use everyday terms to highlight the key points. The absence of heat or low temperatures suppresses and acts as a deterrent to the ripening process. Warm heat is nurturing, promoting and boosting the effects of ripening. However once the degree of heating reaches the cooking point, high heat can change the molecular structure of food as well as terminate living microorganisms. Under both these events the process of ripening is brought to an end.
Seasonal changes are a great way to observe the effects of heat on the ripening process. In Thailand during the hot summer months a green banana can fully ripen in 1 or 2 days. The changes happen so quickly that after ripening the bananas will begin to spoil the following day. Comparatively during the cool months after the rainy season (which is still very warm) the ripening process slows and a few additional days are needed. Bananas ripened during this cooler period of the year would maintain their ripen state longer before spoiling. If you live in a location with cold winters the pace would be even slower. Cooking an unripe banana eliminates the waiting time, taking away its unpleasant characteristics and making it palatable. The result however is soft and doughy, lacking a strong banana character. After cooking the banana loses the ability to ripen like before, furthermore a cooked banana is more prone to spoilage and has a shorter shelf life.
These are general observations to highlight and simplify key findings. In reality there are more variables and nuances within the framework. The findings bear some similarities to puerh tea although both have their differences and are governed by their own set of parameters. It is worth noting that storage conditions for puerh vary based on the respective tea type and house style, as well as geographical location and local environment hence results can be achieved across the spectrum. In both cases there is a tradeoff that comes alongside these transformations and the closer both get to their peaks there is a rise in fragility that requires increased care to maintain quality. - Standing out more ominously from the study is the application of high heat and the problems thereafter leading to a skewed post-fermentation/ripening and compromised ageing potential. For puerh tea, matters are made worse by the lack of transparency in its production. It is my opinion that traditionally produced puerh tea for long term ageing is the exception and not the norm in this current era. Yet, the majority of sellers will tell you that their puerh tea has great ageing potential regardless of whether it is true. For a puerh tea collector throwing out bad tea is sad enough but throwing out badly aged tea that has been in your care for over decades, compounds the hurt and disappointment. Modern style production is here to stay and I would advise all puerh enthusiast/collector to learn the pros/cons of tea that are produced for immediate consumption utilizing high heat treatment. I will conclude with, “Make sure the puerh tea you buy align with your goals.”
