First is external appearance identification: External factors include: shape, integrity, purity, and color. Generally speaking, good Pu'er Tea has clear, stout, neat, and tightly bound strands without any non-tea impurities. Ripe teas and raw teas over 10 years old have a dark red (commonly known as liver-colored) or brownish hue, are glossy and lustrous; compressed teas (bricks, cakes, tuos, golden pumpkins, etc.) have uniform and straight shapes, with neat edges and corners, clear molds, no layering or flaking, an even surface, and moderate tightness. Those that smell of miscellaneous flavors or mold, look blurry, gray, wilted, or even have mold flowers and spots are all of poor quality.

Then there's internal quality identification: Internal factors are divided into aroma, taste, infusion clarity, and infused leaves. Generally speaking, Pu'er tea with aged fragrance is of high quality. The liquor should be bright, thick and red, or reddish-brown. The taste should be mellow, smooth, and sweet. The infused leaves should have a consistent and full color and be pliable when kneaded.

How to Determine the Quality of Pu'er Tea

1. Appearance

Looking at the appearance, good Pu'er tea has a complete body, a round and lustrous shape, tightly bound and fine strands, with a color of dark red, and no other impurities. Poor-quality tea has a rough body, incomplete leaf form, and is easily broken without any luster.

2. Aroma

Finished dry Pu'er tea emits a faint tea fragrance, with notes of longan and jujube, and a pure aroma. Poor-quality Pu'er tea has only a slight tea scent, stale smell, or even an acidic and sour odor.

3. Taste

Taste: brewing Pu'er tea with boiling water yields a clear liquor, with a mellow taste, lasting aroma, and a sweet aftertaste. Poor-quality tea brewed with boiling water will have some impurities in the liquor, a bland taste, and becomes flavorless after one or two infusions.