Puer Tea is made from the sun-dried leaves of the large-leafed tea species grown in specific regions of Yunnan Province. It is processed through post-fermentation into loose or compressed teas. Puer tea can be either raw (sheng) or ripe (shou), and below, we will delve into what constitutes ripe puer tea through this introduction.

Many people prefer to drink ripe puer rather than raw puer. This is because many believe that the transformation of raw puer into aged tea takes too long, and the process of aging raw puer oneself involves too many uncertainties, risking the spoilage of a good cake of tea. Rather than taking such risks, it is often simpler to start with ripe puer directly. However, selecting tea can be a headache for many beginners. Faced with smooth-talking tea sellers, novice consumers often struggle to purchase satisfactory ripe puer tea. So, what makes a good ripe puer tea? Generally, good tea can be identified by its appearance, liquor, and taste.

1. Appearance

According to puer tea introductions, Compressed tea refers to ripe puer tea that has been pressed into a compact form, often with a layer of 3-4 grade tea leaves on the surface, known as the “sprinkle” in the vernacular of tea farmers. It is difficult to judge the quality of ripe puer tea solely by its exterior. To assess its quality, one must break it open and examine the leaf formation at the cross-section. If the leaf formation is distinct, with a reddish-brown color and visible golden hues, and if the dry tea emits a caramel-like aroma, then it is of high quality. Note that some people mention a musty odor when discussing puer tea; however, if a sour or musty smell is detectable from the dry tea, it is likely that you have encountered an expired product.

2. Liquor

The best way to observe the color of ripe puer tea liquor is using a glass cup. Clarity is a key criterion for assessing ripe puer tea according to puer tea introductions. A good standard for ripe puer tea is that the liquor should be a bright red rather than black, and the clearer and brighter it is, the better. Typically, high-quality ripe puer tea does not require rinsing, as it is very clear and free of sediment.

3. Taste

What does the phrase “the older, the better” mean in the context of puer tea introductions? This refers to the characteristics of ripe puer tea, such as the smooth, sweet, and refreshing qualities found in teas over twenty years old. Experienced tea farmers note that the first few infusions of aged ripe puer have a sweet, creamy texture reminiscent of rice gruel. The higher the quality of the ripe puer tea, the purer and more intoxicating its aroma, without any off-flavors. Additionally, aged ripe puer tea exhibits a rapid return of sweetness in the mouth, with the production of saliva lasting for over an hour.