Pu'er Tea distinctions between raw and ripe: the production process for raw Pu'er involves fixing, kneading, and then steaming and pressing into cakes, while ripe Pu'er mainly undergoes a pile-fermentation process; in terms of color, raw Pu'er initially appears as greenish-blue or dark green, whereas ripe Pu'er is red-brown in color; raw Pu'er has a strong taste, full tea aroma, and a clear infusion, with bitterness that returns to sweetness and astringency that stimulates saliva, while ripe Pu'er has a mellow, soft mouthfeel and returns to sweetness.

How to Distinguish Between Raw and Ripe Pu'er Tea

1. Appearance

The appearance of raw tea is typically greenish-blue or dark green, slightly tinged with yellow or red; aged teas will appear brown, while new teas tend to be greener.

The appearance of ripe tea is typically brown or reddish-brown.

2. Infusion Color

Raw tea infusions are mostly yellow-green or green-yellow and bright, if aged, the color becomes a bright yellow, orange-yellow, or orange-red.

Ripe tea infusions are red, rich, and bright, varying slightly depending on the degree of fermentation.

3. Aroma

The aroma of raw tea is primarily honey-like, often accompanied by lotus fragrance when insufficiently fixed, and chestnut fragrance when over-fixed.

The aroma of ripe tea is primarily aged, interspersed with ginseng, jujube, and camphor aromas.

4. Taste

The taste of raw tea is strong and stimulating, with a slightly bitter and astringent flavor, and a quick return to sweetness and stimulation of saliva.

The taste of ripe tea is thick and smooth, with a sweet aftertaste upon entry.

5. Leaf Base

The leaf base of raw tea is typically yellow-green, with relatively intact strips and good flexibility.

The leaf base of ripe tea is typically reddish-brown or brownish-black.