Pu'er Tea can be divided into new and aged varieties, a fact known by many tea enthusiasts. But how do you tell them apart? This is a common question among tea lovers. Today, we will explain how to judge the difference between new and aged Pu'er tea.

Firstly, you can distinguish aged from new tea based on their color. Green Tea has a fresh green hue with a bright yellow-green broth; Black Tea has a lustrous dark color with an orange-red broth that shines brightly, these being the marks of new tea. Over time, the substances responsible for the color of the tea undergo slow decomposition or oxidation due to light, air, and heat. For example, the chlorophyll in green tea decomposes and oxidizes, making the green color appear dull and lifeless, while the increase in tea brown pigment makes the broth turn from its original fresh color to a yellow-brown. Similarly, as black tea ages, the polyphenols undergo oxidative condensation, causing the color to become grayish, and the increase in brown pigment makes the broth appear murky, losing the freshness and vitality of new black tea.

Secondly, you can distinguish new from aged tea by their aroma. Scientific analysis shows that there are over 300 components that make up the aroma of tea, mainly alcohols, esters, and aldehydes. These substances can not only volatilize continuously during storage but also slowly oxidize. As time passes, the aroma of tea gradually diminishes, and the fragrance that was once fresh and fragrant becomes low and muddled.

Thirdly, you can distinguish new from aged tea based on their taste. During storage, phenolic compounds, amino acids, vitamins, and other substances that contribute to the taste either decompose or polymerize into substances insoluble in water, thus reducing the amount of effective taste substances soluble in tea broth. Therefore, regardless of the type of tea, new tea generally tastes rich and refreshing, while aged tea tastes pale and less refreshing.

Distinguishing aged and new Pu'er tea

1. Tasting is a reliable method for selecting tea. Because whether a cup of tea is good or not, and whether it suits your taste, can be completely determined through tasting. A good Pu'er tea should not have a moldy flavor, nor should it be bitter. New Pu'er tea contains white down hairs and hasn't undergone aging, so it may have a slightly bitter and astringent taste; after Pu'er tea has aged and the white down hairs have turned golden, it becomes mild and non-irritating, resulting in a sweeter and smoother taste.

2. Pu'er tea has the unique quality of becoming more fragrant with age, but aged fragrance is very different from moldy smell. Poorly stored Pu'er tea often develops a moldy smell, which some merchants try to mask by adding flowers like chrysanthemums. Therefore, if you see Pu'er tea mixed with chrysanthemums or detect a floral scent that isn't typical of tea flowers, it indicates that the tea's quality is compromised.

3. When brewing Pu'er tea, observe the color of the broth. Aged Pu'er tea, having undergone long-term post-fermentation, will have a deeper broth color, but it should never be pitch black. In contrast, new Pu'er tea has a lighter broth color. However, this can only serve as a reference since even newly made Pu'er tea can have a deep broth color. The best method remains tasting.

4. Newly made Pu'er tea, because it is just produced, appears greener and has white down hairs, with a strong flavor. Old Pu'er tea refers to Pu'er tea that has been aged for a longer period. Through prolonged post-fermentation, the appearance of the tea turns a date red, and the white down hairs turn a yellow-brown color.