Hello, this yellow pink spot is called Jinhua-Cephalosporium coronatum, which is a kind of enzyme bacteria beneficial to people. "Golden Flower" can secrete amylase and oxidase, catalyze protein and starch in tea to be converted into monosaccharide, and catalyze polyphenol to be oxidized into substances beneficial to human body, thus improving and optimizing the taste and other characteristics of tea. The golden flower in Pu 'er tea, also known as "Corona Ascomycetes", may occasionally appear in tea products with long shelf life. On the premise that the made tea products are cold outside and hot inside, dry outside and wet inside, and there are many fruits or thick fresh leaves in the tea products, and the tea exudate is thick, there may be "coronary ascomycetes" in the tea raw materials, or such microorganisms may be attached to the finished products during airing, so it is necessary to form an initial micro-community in a short time. The occurrence rate of "Ascomycetes coronaria" in aged cooked tea is higher than that in aged raw tea, but it is quite rare. After all, the spores of "Ascomycetes coronaria" are not easy to intervene, which is suitable for a large number of survival in the post-fermentation process of Pu 'er tea.

I hope it helps you.