In the hustle and bustle of the world, we often pursue the quality of tea and the environment in which it is enjoyed, but we overlook the most genuine form of companionship—who we share our tea with. Tea is not just a beverage; it is the whisper of time, the vessel of emotion, and the bridge to the soul. Each cup holds a story, and every sip is an encounter with the past. There is no hierarchy among teas, only preferences. Just like life, which presents itself in various forms, each with its own charm. Some favor the fresh elegance of Longjing tea, while others are devoted to the rich and lingering flavor of Pu'er. Each type of tea has its unique character, waiting for those who understand it to savor it fully. Choosing friends is similar: it's not about their status or wealth, but rather about the resonance and compatibility of souls. In this fast-paced era, finding a companion to spend leisure time with isn't difficult—it could be a spur-of-the-moment trip or a casual gathering. However, finding someone to share the fragrance of tea and the joy of reading with is quite rare. This goes beyond a shared love…

The ancient tea garden of Tianmen Mountain in Yiwu is located in the Manai Village, Maba Upper Village, bordering Laos. After leaving the Yiwu archway and turning right, travel about 52 kilometers towards Jiangcheng, then turn right again at the Zhusha River checkpoint and continue for another 4 to 5 kilometers to reach Maba Village. The ancient tea trees of Tianmen Mountain, growing deep within the primary forest and given their advanced age, absorb a wealth of nutrients, making them a prime example of an original and naturally flavorful tea. Tianmen Mountain has a unique geographical location, situated near the border between China and Laos. Its name aptly describes its terrain; with an average altitude of around 1,600 meters, the mountain is steep and rugged. From the summit of Tianmen Mountain, one can see rolling mountains shrouded in mist below, a truly breathtaking scene that feels like paradise on earth. The ancient tea garden of Tianmen Mountain in Yiwu appears close but is actually quite far from the village. Here, towering ancient trees create a first-rate ecological environment. The ancient tea trees are scattered throughout the mountains at altitudes ranging from 1,400 to 1,600 meters. To reach them, one must…

Pu'er tea is indeed unique due to factors such as its origin, mountain, environment, soil, tree age, climate, and production methods. Each type of tea has different characteristics, which means that the method of brewing can vary slightly. However, all methods will follow the three key elements of brewing: water, water temperature, and time (infusion). Additionally, changes in weather can also affect the taste of Pu'er tea, with rainy or muggy days suppressing the release of aroma. In summary, the more precious the tea, the more demanding it is regarding water quality and external conditions, requiring careful comparison to choose the optimal environment. The general steps for brewing Pu'er tea are as follows: Step 1: Waking the Tea Waking the tea refers to the process of awakening the tea from a long storage state to restore its optimal brewing quality. This step is particularly important for Pu'er tea that has been stored for some time.Before drinking, you should first break apart compressed tea cakes or bricks, Tuo tea, etc., which helps the tea better interact with air and promotes the waking effect. Subsequently, place the broken tea leaves into a well-ventilated container, such as a purple clay jar, allowing the…

When drinking tea, you may notice that once it cools down, the tea broth becomes murky and doesn’t taste as good as when it was freshly brewed. However, cold-brewed tea remains sweet and refreshing even after a long soak. Why is this? Today, let’s explore the “secret” behind this phenomenon together!In simple terms, hot tea has a higher temperature, which causes molecules to move faster, resulting in a more fragrant aroma and better taste. Once the temperature drops, however, the polyphenols and vitamins in the tea are more prone to oxidation, decreasing their content. Consequently, the taste isn’t as pleasant as when it was first brewed. What is Cold-Brewed Tea? Unlike regular tea, one key difference with cold-brewed tea is its lower initial temperature, which reduces the likelihood of oxidation of its internal substances. Additionally, the internal substances extracted from cold-brewing are fewer than those from hot brewing, so there isn’t a significant difference in taste even after being left for some time. The experience with hot-brewed tea, however, is highly dependent on temperature. If a cup of tea is left for a while, its color turns brownish and murky. This is primarily due to the decrease in temperature affecting…

Drinking tea is like eating daily meals – while there may be staple foods, you shouldn’t eat the same thing every day. Long-time Puerh tea enthusiasts generally prefer raw tea, but sometimes they need ripe tea as a change of pace. For instance, early in the morning or late at night, when you just want a few sips of tea, it’s recommended to drink ripe tea and not too strong, so it doesn’t affect your sleep. However, many tea enthusiasts don’t know how to choose teas with higher cost-effectiveness and better quality, which is because they haven’t focused on the key points. Puerh raw tea is a unique post-fermented tea from Yunnan Province, with a history of over a thousand years. The phrase “the older, the more fragrant” typically refers to high-quality Puerh raw tea. Ripe tea was developed between 1973 and 1976 by state-owned tea factories in Yunnan using artificial fermentation techniques. Ripe tea involves artificially piling and fermenting raw tea under specific humidity and temperature conditions, allowing the raw tea leaves to quickly ferment to mimic the effects of decades of aging, though it can only approximate these effects and never fully equal them. This process unexpectedly created…

Puer tea is a natural free radical scavenger with notable effects in antioxidation, delaying aging, and preventing cardiovascular diseases. As the public brand "Xianyang Puer Tea" gains increasing recognition, the health benefits of Puer tea products are being taken more seriously by an ever-growing number of consumers. Recently, we have been sharing excerpts from "Speaking of Puer Tea," authored by Liu Xiang, Vice President of the Shaanxi Tea Circulation Association and member of the association's expert committee. The book, published by World Books Publishing and selected as one of the top ten tea books by the Tea Industry Media Alliance, delves into the health benefits of Puer tea, aiming to help consumers gain a more comprehensive understanding of it. Those who regularly drink Puer tea tend to look younger. Aging is an inevitable law of life. While it is both frightening and unavoidable, it can be delayed. Among the over 300 theories or hypotheses explaining the mechanisms of aging, the free radical theory is the most prominent. The body waste produced within our bodies, known as free radicals, if not promptly cleared, can accumulate and cause various diseases, such as heart and brain vascular disease, stroke, darkened skin tone, age…

Introduction to Square-shaped Teapots The transformation of purple clay square-shaped teapots is numerous, and in ancient times, there was a saying that "there is no single form for squares." The main shapes include rectangular, square, hexagonal, octagonal, irregular square, and implied square. In the treatment of basic shapes, they can be transformed into dozens of different forms of square teapots according to height, size, and thickness. Some also combine them with round teapots or ribbed teapots, achieving combinations like round on top and square at the bottom, square on top and round at the bottom, square mouth and round lid, round mouth and square lid. They can also achieve a round body with a square spout, a square body with a round spout, or a round body with a square handle, a square body with a round handle, etc. In short, the transformation of square teapot shapes can follow the designer's creative requirements for the shape, allowing for either round or square treatments. The Origin of the Yaming Square Teapot Yaming (1924-2002), a renowned modern painter, was one of the representatives of the Jinling School of painting. During wartime, Yaming began his painting career. After the founding of New China,…

Lapsang Souchong is a unique black tea produced in the Tongmu Pass area of Wuyi Mountain, Fujian Province, China. It not only has a long history but is also renowned worldwide for its distinctive smoky aroma and rich flavor. Known as the "ancestor of black teas," Lapsang Souchong is not just a memorable beverage but also a precious member of the black tea family. Origin and History of Lapsang Souchong The history of Lapsang Souchong can be traced back to the Chongzhen period of the Ming Dynasty (around 1640). According to legend, at that time, tea farmers in the Tongmu Pass region were making green tea when they had to flee due to war, delaying the processing of the tea leaves. To prevent spoilage, they dried the leaves over pine wood, accidentally creating a unique pine smoke aroma, thus giving birth to Lapsang Souchong. Unique Production Process The production process of Lapsang Souchong is uniquely crafted, mainly consisting of withering, rolling, fermentation, and drying. What sets Lapsang Souchong apart from other black teas is the use of pine wood for smoking during the drying process, which imparts a strong pine smoke aroma to the tea leaves. This traditional method not…

Basic Introduction to Wuyuan Imperial ChrysanthemumThe Wuyuan Imperial Chrysanthemum, also known as Xiaqi Imperial Chrysanthemum, is produced in Xiaqi Village of Wuyuan. The village is divided into Upper Xiaqi and Lower Xiaqi. During the Tang Dynasty's Tianbao period, a family surnamed Wang from southern Anhui's She County fled the war and settled in a deep valley in Wuyuan, developing Lower Xiaqi Village, with the clear stream within the village named Xia Stream. By the Song Dynasty, another small village was built upstream along the Xia Stream, which became Upper Xiaqi Village. The Xiaqi Imperial Chrysanthemum is an exclusive product of this thousand-year-old village. Nutritional ValueWhile the medicinal properties of the Wuyuan Imperial Chrysanthemum are slightly weaker than those of other chrysanthemums, it is more suitable for drinking and consumption. It still possesses the pharmacological effects of chrysanthemums. The Imperial Chrysanthemum has a sweet and cool nature, not only clearing heat and dispelling wind, but also brightening the eyes and detoxifying. It can inhibit capillary permeability, demonstrating good anti-inflammatory effects, thereby enhancing physical fitness and prolonging life. It provides certain therapeutic benefits for dry mouth, excessive internal heat, eye irritation, or convulsions, colds, dampness causing pain and numbness in limbs. It…

Wanggong was once a famous village along the ancient tea horse trail and one of the most glorious villages in the Yiwu tea mountains. The ancient trees grow in Dingjiazhai (Yao ethnic group) among the "seven villages and eight hamlets" in Yiwu Township, Mengla County, Xishuangbanna. These ancient trees thrive at an altitude above 1,800 meters. The climate is spring-like all year round, with abundant rainfall from the high mountains. In this remote high-altitude wilderness, where human presence is scarce and free from worldly clamor, the original forest and ancient trees are allowed to grow wild and freely, ensuring the maximum preservation of the original ecological quality of Wanggong's ancient trees! Wanggong holds a significant position among the ancient tree teas in Yiwu, being one of the best-preserved areas for ancient tree tea. However, what we commonly refer to as Wanggong today usually means the name of the tea garden, not a specific village, as the current ownership of the ancient tea garden of Wanggong belongs to the lower village of Dingjiazhai Yao Ethnic Village (Dingjiazhai Yao Village is divided into upper and lower villages, with the upper village overseeing the Bai tea garden and the lower village overseeing the…

Pu'er tea is characterized by becoming more fragrant with age, and its true value is best realized during the post-fermentation process. This is why aged Pu'er teas are highly sought after. So, how should Pu'er tea be stored properly? I. Storage Conditions 1. Temperature: The temperature for storing Pu'er tea should be controlled between 10°C and 25°C. It should not be exposed to direct sunlight and should avoid extreme heat or cold. During hot summer months, Pu'er tea should be kept in a cool place, away from direct sunlight. 2. Humidity: Excessively high humidity can cause Pu'er tea to develop off-flavors and mold, while excessively low humidity can cause it to yellow or lose its distinctive flavor profile. 3. Ventilation: The storage area for Pu'er tea should have good ventilation to maintain air circulation and prevent mold growth. 4. Dryness: Before storing Pu'er tea, the outer surface of the container should be cleaned, ensuring that the inside is dry and well-ventilated, and sanitized to prevent bacterial or microbial contamination. II. Storage Environment 1. A dedicated container should be selected for storing Pu'er tea. It is recommended to use a container that has never been used before to ensure that it…

Bada and Xiding were once separate townships; they merged in 2005 and are now collectively known as Xiding Township. This is a border mountain area primarily inhabited by the Hani and Bulang ethnic groups, located in the western part of Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To the west, it faces Myanmar across the river with a national boundary of 54.5 kilometers. Xiding Township is one of the main tea-producing towns in Menghai County, with a long history of tea cultivation, processing, consumption, and trade. Tea has always been a traditional pillar industry for Xiding Township and an important source of income for its diverse ethnic communities. The ancient tea tree resources in Xiding Township consist of two categories: wild tea tree clusters and cultivated ancient tea gardens. Wild tea trees are mainly found in the Dahan Mountain of Hesong, while cultivated ancient tea gardens are distributed in Bulang villages such as Zhanglang, Manmaidui, and Manpana. Xiding Township features undulating mountains, crisscrossing ravines, complex terrain, and diverse landforms. Hills, rivers, hillslopes, and valleys intertwine, creating a unique landscape where the climate varies significantly over short distances and different seasons can be experienced on a single mountain. The cloud…

The quality of aged white tea is influenced not only by its raw materials and processing techniques but also largely depends on how it's stored. If storage conditions are inadequate, a seven-year-old white tea can lose its value and become worthless.Recently, the Fujian Provincial Tea Industry Standardization Technical Committee, in collaboration with Tea Talk Media, invited Senior Engineer Shang Hu from the Department of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, to share a lecture titled "Group Standard - Household White Tea Storage Technical Regulations" in the Tea Talk live stream. The purpose was to share knowledge about household storage and guide tea enthusiasts on optimizing their storage conditions to promote the transformation of white tea towards better quality during storage. Standard for Household White Tea Storage Technical Regulations Opportunity and Significance of Formulation The "Household White Tea Storage Technical Regulations" (T/CSTEA00028-2021) standard was approved for publication and implementation by the Cross-Straits Tea Industry Exchange Association on August 8, 2021. Let's explore the reasons behind its creation: In recent years, the production and sales volume of white tea have reached new heights. As one of the six major tea categories in China, white tea originated in Fujian…

On November 29, 2022, China's nomination of "Traditional Chinese Tea Processing Skills and Related Customs" was reviewed and included in the Representative List of the Intangible Cultural Heritage of Humanity by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage of UNESCO, convened in Rabat, Morocco. To date, China has a total of 43 projects listed in UNESCO's intangible cultural heritage list, ranking first in the world. "Traditional Chinese Tea Processing Skills and Related Customs" encompasses 44 national-level representative intangible cultural heritage projects, each a cultural treasure. In order to further promote and display these intangible tea processing skills and related customs, "Tea Talk" is presenting a special series titled "Encounter with Intangible Cultural Heritage Teas – Traditional Chinese Tea Processing Skills and Related Customs." This article will focus on the green tea production techniques (Xinyang Maojian tea production techniques). Xinyang Maojian belongs to the category of green teas and is one of China's top ten famous teas, renowned for its unique style characterized by "fine, round, tight, straight, abundant white down, high fragrance, rich taste, and green liquor." The history of tea cultivation in Xinyang dates back over 2,300 years. With the passage of time, today's Xinyang Maojian…

Many people enjoy drinking Pu'er tea, especially the ancient tree variety, which is particularly favored. To fully bring out the color, aroma, and taste of ancient tree tea requires effort in many aspects, such as the timing of tea leaf picking, the degree of withering, the extent of rolling, and subsequent processing and storage. All these details can influence the brewing outcome. When brewing specifically, attention should also be paid to the amount of tea used, water temperature, infusion time, and brewing duration. How to Brew the Aroma of Ancient Tree Tea? 1. Preparation of Utensils: Many people believe that they can brew ancient tree Pu'er tea using any container. This is not the case; for example, using a large glass cup is clearly unsuitable, as even the best ancient tree Pu'er will become extremely bitter and unpalatable. If you want to truly appreciate the authentic flavor of an ancient tree Pu'er, a high-density white porcelain gaiwan is more suitable, as it better showcases the delicate aroma of the ancient tea tree. The tea brewed this way faithfully reproduces the fresh taste of the ancient tree tea without masking its qualities like a purple clay pot might. The fair cup…

The appropriate degree of bleaching is the foundation for high-quality bleached tea. Within a certain range, the whiter the fresh leaves, the higher their amino acid content and sensory quality; however, exceeding a certain degree of bleaching can lead to a decrease in internal substances, causing a corresponding decline in tea quality, making it less fragrant and bland; when the degree of bleaching is insufficient, the tea quality shifts towards that of conventional tea, failing to display the inherent characteristics of bleached tea. Therefore, controlling a reasonable degree of bleaching is the key technology for producing high-quality fresh leaf raw materials. I. Bleaching Expression Factors (A) Ecological Conditions The decisive ecological factor for the expression of bleaching in low-temperature-sensitive bleached tea is a certain low-temperature condition, followed by soil type and nutrient supply. Light and tree vigor also play an auxiliary role in bleaching. 1. Temperature Studies have shown that the dependence on temperature, from strongest to weakest, is in the order of Qian Nian Xue (Thousand Year Snow), Bai Ye No.1, and Si Ming Xue Ya (Four Bright Snow Bud). The dependence of the parent varieties is stronger than that of their offspring. Temperature dependence of spring shoot bleaching…

Recently, to further strengthen standardization work in the Xinyang tea sector, the Xinyang City Market Supervision and Administration Bureau approved the establishment of the Xinyang City Tea Standardization Technical Committee. Super Code Technology Co., Ltd., as the only company engaged in digital development in the tea industry, was selected to join, with Zhang Yu, the Brand Quality Control Director and Quality Control Director of the company, becoming a member of the committee. The technical committee is primarily responsible for local standard formulation and revision related work in the fields of Xinyang tea cultivation and processing. The Xinyang City Tea Standardization Technical Committee is numbered XY/TC03 and consists of 24 members. Li Jie, Party Secretary of the Xinyang Agricultural Research Institute, serves as the Chairperson, while Qiu Chang, Director of the Xinyang City Tea Industry Development Center, and Sun Mufang, Dean of the Tea College of Xinyang Agricultural and Forestry College, serve as Deputy Chairpersons. Jiang Shuangfeng from the Xinyang Agricultural Science Academy's Tea Research Institute serves as the Secretary-General, and Zhou Qiying, an Associate Professor from the Life Science College of Xinyang Normal University, and Yang Jie, Chief of the Science and Technology Department of the Xinyang City Tea Industry…

Yunnan Jinggu Large White Tip, made from single buds sourced from the high-altitude ecological tea region of Jinggu, boasts a fresh aroma and a sweet taste. The tea soup is refreshing, not bitter or astringent, with a mellow, fresh, and sweet aftertaste. Features of Jinggu Large White Tip The raw material: Made from carefully selected "single bud large-leaf variety" from Jinggu Minle, Yunnan Pu'er, this white tea is also known as "White Hair Silver Needle," "Jinggu Large White Bud," and "Large White Tip." It is also classified into different grades based on the size of the buds: "large buds," "medium buds," and "small buds." The unique large-leaf variety of Yunnan produces white tips that are plump and tender, covered densely with tea hair. The tea soup is clear like spring water, fragrant upon entry, and leaves a sweet aftertaste. Its durability in brewing surpasses that of Fuding White Hair Silver Needle in both endurance and taste! How Much Does Yunnan Jinggu Large White Tip Cost? The price of Yunnan Jinggu Large White Tip varies in the market, ranging from a few hundred to over a thousand yuan per kilogram. The cost of Yunnan Jinggu Large White Tip depends on factors…

Basic Introduction to Zheng'an White Tea The "Treatise on Tea" by Emperor Huizong of the Song Dynasty records: "White tea is a unique variety, distinct from common teas. Its branches spread out and its leaves are translucent and thin. It occasionally grows between forests and cliffs, not as a result of human effort... It is clear both inside and out, like jade in its raw state, incomparable to any other." The climate and environment of Zheng'an are a rare treasure ground for growing white tea in the world. However, there is only about one month of harvest time throughout the entire year. This highlights the uniqueness, scarcity, and preciousness of white tea. Nutritional Value Zheng'an White Tea has a high fragrance, fresh and mellow taste, bright liquor color, and tender, even leaves. It showcases the colors of tenderness, clarity, and brightness, and combines flavors of fragrance, astringency, and sweetness. Its nutritional value is particularly outstanding, with amino acid content reaching over 9%, which is 2-3 times higher than that of ordinary green teas. Tests conducted by the Chinese Academy of Tea Science showed that among the 22 natural amino acids that cannot be synthesized by the human body, Zheng'an White…

Exploring the Secrets of Ancient Tea Mountains Agricultural Science and Technology Enriches Rural Communities Summer "Three Rural Areas" Social Practice by Yunnan Agricultural University's Tea College College Students' Social Practice Team Visits Lancang County Visiting Lancang County, Pu'er City In the summer of 2024, faculty and students from the Tea College and the College of Plant Protection formed a rural revitalization practice team called "Rural Dreams Youth Expedition," with the theme "Rural Revitalization, Youth in Action." They delved into Pu'er region, Jingmai ancient tea forests, and the Farmer Academician Science and Technology Service Station to conduct a summer "Three Rural Areas" social practice. Led by Professor Jiang Bingbing from the Tea College, Professor Guo Cunwu and Hu Yangshan from the College of Plant Protection, Vice Secretary Yu Xueyuan from the University's Youth League Committee, and Assistant Researcher Ma Yuqing from the Tea Research Institute of the Agricultural Sciences Academy, the team consisted of eight students from both colleges. Filled with passion for tea culture and a deep affection for rural areas, they embarked on a practical journey, integrating learning in the tea mountains with fieldwork. This "Three Rural Areas" social practice aimed to combine agricultural science and technology with the…

Pu'er tea, of course, is a distinctive tea from Yunnan Province. It is known for its rich flavor, prominent aged aroma, smooth taste, and long-lasting aftertaste, making it a unique tea throughout the year. Now is precisely the time when Pu'er tea hits the market, eagerly anticipated by many tea enthusiasts. However, when purchasing Pu'er tea, enthusiasts should be meticulous in their selection to ensure they are getting authentic high-quality Pu'er tea. So, how do we select Pu'er tea correctly? Pu'er tea, according to the standard definition, refers to tea leaves that are picked and processed within specific regions of Yunnan at certain times. Pu'er tea can generally be divided into two categories: the first category is the "First Flush Pu'er," which is picked around the Qingming Festival. The second category is the Second Flush or Late Spring Pu'er, usually harvested before mid-May. Regular drinkers of Pu'er tea understand that the tea has distinct characteristics across different seasons. If you are selecting Pu'er tea at this time, there are two main aspects to consider: appearance and internal quality. Appearance: Before brewing, observe the shape, color, and smell of the tea leaves. Pu'er tea leaves are typically whole and robust, with…

The brewing techniques for black tea ensure that you make the most of your tea without waste. Tea enthusiasts know that black tea is delicious, but the taste can vary depending on who's brewing it. Factors like steeping time and the amount of tea used can affect the flavor. Knowing some brewing techniques can help bring out the aroma and taste of the tea. Today, I'd like to share some black tea brewing techniques with you. [Black Tea Brewing Techniques] Teaware Choice: Glassware, Ceramic Gaiwans, Purple Clay Pots Amount of Tea: 5-8g Water Temperature: 85-90°C Steeping Time: For the first three infusions, the tea can be directly poured out. Subsequent infusions can have slightly longer steeping times. Number of Infusions: 5-6 infusions are optimal 1. During the first infusion, around 50% to 55% of the soluble substances in the tea are extracted; 2. The second infusion extracts about 30%, and the third extraction yields approximately 10%. The fourth infusion can only extract 2% to 3% more. Three Aroma-Enhancing Tips for Drinking Tea 1. Warming the Teapot and Cups: This directly enhances the aroma of the tea liquor and brings out the fragrance of the dry tea leaves. 2. Roasting the…

Famed mountains harbor famed waters, and famed waters nurture famed teas. As the “Top Mountain by the Sea,” Laoshan boasts a harmonious blend of mountain and sea views, with exceptional mineral water quality that truly establishes its reputation as “Laoshan Tea from Sacred Mountains and Holy Waters” and “The Finest Tea North of the Yangtze River” in China. Origin Environment Laoshan, located on the Shandong Peninsula, overlooks the East China Sea, with mountains and sea intertwined, and shrouded in mist. This area not only boasts picturesque landscapes but also fertile soil and a suitable climate, providing ideal conditions for tea cultivation. Laoshan Tea has achieved its elegant quality and unique taste through its distinctive growing environment. Geographical Location Laoshan green tea is a product of Qingdao City, Shandong Province, mainly produced in areas such as Wanggezhuang, Shazikou, Zhonghan, and Beizhai within Laoshan District. The tea is made from cold-resistant tea varieties like Huangshan Group and Longjing No. 43, known for their thick leaves, rich flavor, and durability when steeped. It can be categorized into spring, summer, and autumn teas, as well as twisted and flat-shaped varieties. Climatic Characteristics The Laoshan region in Qingdao is surrounded by the sea on three…

The quality of aged Pu'er tea is typically reflected in its appearance and intrinsic properties: Appearance Identification: Pu'er loose tea: Generally divided into special grade and grades one through ten. In terms of appearance: Aged Pu'er tea has a brownish-red color (commonly known as liver color), plump, tight buds (due to the use of large-leaf varieties as raw material). The grading of Pu'er loose tea is based on tenderness. The higher the tenderness, the higher the grade. Tenderness can be measured by three points: 1. More buds, visible down, indicate high tenderness. 2. Tighter, heavier rolls (degree of leaf curling) indicate high tenderness. 3. Smooth, lustrous color indicates good tenderness, while dry, dull color indicates poor tenderness. Aged compressed Pu'er tea: Its shape should be uniform and well-proportioned; corners should be neat without any missing or broken parts; thickness should be consistent with moderate tightness; mold pattern should be clear, and the rolls should be neat and tight; normal colors are dark brown, chestnut brown, or reddish-brown. Moldy spots or mildew on the surface of the tea indicate inferior quality. Intrinsic Properties Identification: Infusion color: Bright, deep red, or reddish-brown. A bright, deep red infusion is indicative of high-quality aged…