Pu'er Tea is divided into raw and ripened types based on its fermentation process. Pu'er ripened tea is made from Yunnan large-leaf sun-dried green tea as the raw material, processed through pile-fermentation, and other techniques. It has a dark reddish-brown color, a mild taste, and a unique aged aroma. Pu'er ripened tea has a gentle nature and offers health benefits such as nourishing and protecting the stomach, warming the stomach, lowering blood lipids, aiding in weight loss, and more.
The quality of Pu'er ripened tea typically manifests in both its appearance and internal characteristics:
Appearance Identification:
Pu'er Loose Tea: Generally divided into special grade and grades one through ten. In terms of appearance: Pu'er tea has a dark reddish-brown color (commonly referred to as Liver-colored), plump and tightly bound leaves (due to using large-leaf varieties as the raw material).
The grading of Pu'er loose tea is based on tenderness. The higher the tenderness, the higher the grade. Tenderness can be assessed by three points: 1) More buds with visible down indicate high tenderness. 2) Tighter and heavier leaf rolls indicate high tenderness. 3) A smooth and lustrous color indicates good tenderness, while a dry and dull color indicates poor tenderness.
Pu'er Compressed tea: Requires an even and regular shape; neat edges without any missing corners; consistent thickness, neither too loose nor too tight; clear mold patterns, neat and tightly bound leaves; normal colors include blackish brown, brownish, or reddish brown. Surface mold or spots indicate inferior quality Pu'er tea.
Internal Character Identification:
Infusion Color: Bright, rich red, or reddish-brown. A rich and transparent red infusion signifies high-quality Pu'er tea, much like a glass of red wine; deep red or reddish-brown infusions are normal. Yellow, Orange, or light, dark, and turbid colors indicate inferior quality.
Odor: Beyond assessing the purity of the aroma, it's essential to distinguish between moldy and aged scents. Moldy smell is a sign of spoilage that is unpleasant. Aged scent is a composite aroma produced by new substances formed during post-fermentation through the action of microorganisms and enzymes.
Some may have a scent reminiscent of longan, jujube, betel nut, and so on—essentially pleasant aromas. The highest realm of Pu'er tea's aroma is what we commonly refer to as Pu'er tea's aged charm. Therefore, aged scent and moldy smell are different. If there is a moldy smell, sourness, or other odd odors or fragrances, it is abnormal.
Taste: The taste of Pu'er tea should be mild, smooth, and sweet. This means it should not be overly stimulating, lack bitterness, and feel comfortable in the mouth. Aftertaste refers to when the tea liquor is rich but not overly stimulating, leaving a distinct sweet aftertaste at the back of the tongue.
In summary, we recommend seeking natural teas. Teas that you find enjoyable and naturally pleasing in taste are generally good teas.