When tasting ripened Tea, we should focus more on its purity. Moreover, when sipping it, one's mind must be calm, carefully discerning every subtle change and constantly practicing to memorize the corresponding sensations. The age of the tea is also a critical factor to pay attention to. Over time, one will learn how to properly appraise ripened Pu'er tea.

First, differentiate by appearance

Ripened tea has a brownish-red luster with a glossy finish; its leaves are tightly bound, revealing golden tips, appearing notably substantial. If you inspect a cake of ripened tea that appears dull and lacks luster, with insufficiently compressed leaves and visible impurities, it suggests lower quality and grade. Additionally, when holding a cake of ripe Pu'er, ensure the overall thickness is consistent. Well-made ripened Pu'er will uniformly present without broken edges or uneven compression.

Second, differentiate by aroma

Freshly made ripened Pu'er possesses a distinct heap fragrance, determined by its processing method. Typically, this scent dissipates after two to three years of storage, transforming into medicinal, jujube, and aged aromas. High-quality ripened tea should not have moldy, deteriorated, or any other off odors. If encountering such odors, it indicates either issues with the tea itself or problems with its storage environment, which need to be examined individually.

Third, differentiate by taste

The taste of ripened Pu'er significantly differs from raw Pu'er. Generally, ripened tea is richer yet not lacking in smoothness and sweetness, leaving a lingering sensation and stimulating saliva production. If the ripened tea is of inferior quality, the taste will lack richness, having a slight astringent and numbing sensation, lacking in refreshment and hardly stimulating saliva. Its flavor will be bland and unremarkable, offering no distinctive characteristics and lacking smoothness. Encountering such ripened tea usually indicates average quality, requiring careful scrutiny.

Fourth, differentiate by liquor color

The liquor color of raw Pu'er is orange-yellow and bright, with an amber hue. In contrast, the liquor color of ripened Pu'er differs noticeably. High-quality ripened tea produces an orange-red, bright liquor. For aged teas, the color may even resemble wine red or deep red, looking rich and vibrant, particularly pleasing to the eye. Low-quality ripened tea may yield a pale orange or light red liquor. Even if imitations manage a dark red color, they lack brightness and luster, often appearing dull without vitality and slightly murky. Such liquor colors primarily result from the quality of the raw materials and the manufacturing process.

Fifth, differentiate by the infused leaves

After Steeping, observing the infused leaves can help determine the quality of ripened Pu'er. Specifically, high-quality ripened tea presents uniform leaves with fewer broken branches, free from debris, and appears full-bodied. During processing and pressing, some degree of breakage is inevitable, but better techniques and higher-grade teas minimize fragmented leaves. Conversely, lower-quality ripened teas typically exhibit poor craftsmanship and over-processing, resulting in excessive broken leaves and almost no intact leaves, sometimes accompanied by significant amounts of debris, affecting both quality and consumer experience. Thus, assessing the infused leaves can also help judge the quality of ripened Pu'er.

The clarity of the liquor is another crucial indicator for differentiating the quality of ripened Pu'er. High-quality ripened tea yields clear and bright liquor, as pure as its taste, free from off-flavors and impurities. If the liquor is cloudy and carries unpleasant odors, it signifies subpar tea quality.