Everyone drinks Tea for different reasons; some for health, some for energy, some out of interest, and others for the oral experience. However, if while Drinking Tea, one can learn to appreciate it, feel it, admire it, understand it, and savor it, then the process of tasting becomes even more enjoyable and entertaining.

Pu'er tea, what do you drink?

The Pu'er tea family is extensive, with each branch having its own distinct style, much like how the Huashan school is divided into the Sword Sect and Qi Sect. Based on fermentation techniques, there are raw and ripe teas; by storage time, new, aged, and mid-aged teas; by origin, mountain ancient tree teas, plantation terrace teas, and ecological teas; by blending techniques, blended and pure single-origin teas. Does this confuse you? Pu'er tea is a complex type of tea, but without complexity, where would the fun be? Just like every day in life, the unknown and uncertainty make it interesting.

Raw tea is enjoyed for its freshness and sweet aftertaste, ripe tea for its richness and fullness, aged tea for its mature aroma, mid-aged tea for its transformation process, pure single-origin mountain ancient tree teas for their diverse flavors from different mountains, and blended teas for their layers and the myriad possibilities of blending. Grasping the unique qualities of different Pu'ers is the key to ascending to the next level and discovering the true pleasure of Pu'er tea.

Pu'er tea, how do you drink it?

Drinking Pu'er tea is a relaxed and enjoyable process, where one simply needs to enjoy the various wonderful stimulations and bodily reactions brought about by the tea liquor. There's no need to adhere strictly to certain procedures. However, if one learns some basic tasting techniques during the process, it becomes easier to quickly assess the characteristics and quality of the tea. Not only does this give off an air of professionalism that attracts envious glances from novices, but it also ensures that shop owners don't dare to easily mislead you when buying tea.

Smell the aroma: Pu'er tea is rich in aromatic compounds, and regardless of the degree of fermentation, each stage has its characteristic aroma. Smelling the aroma usually occurs after the first or second infusion. Inhale deeply over the empty pitcher from which the tea liquor has been poured, enjoying the fragrance carried by the warmth of the cup as it invades your nostrils and refreshes your spirit. The aroma of Pu'er tea is not as striking as Tieguanyin, nor as refreshing as Longjing or Biluochun. Instead, it exudes a restrained and steady aroma. New raw teas, especially those from specific mountains, feature delicate orchid, floral-fruit, and honey aromas, while aged teas exhibit camphor, jujube, and woody aromas.

Savor the tea liquor: Have you ever seen toothless grandmothers eating food? They move their upper and lower lips, using their gums to break down the food for easier swallowing and digestion. Without teeth, they develop a finer sense of the viscosity, hardness, and shape of the food. We use a similar action to experience the mouthfeel of the tea liquor: After taking a sip of Pu'er tea, slowly swirl it around with your tongue, allowing it to come into contact with the tip, center, and base of your tongue, as well as the upper and lower palate. After a few seconds, swallow a small amount of the tea liquor and quietly savor its taste, evaluating its viscosity, smoothness, and softness.

Experience the sweet aftertaste: The sweet aftertaste of tea is produced by the stimulation caused by bitterness and astringency, leading to saliva secretion and a combination with the internal components of the tea liquor. Pursuing the sweet aftertaste is one of the most sought-after direct experiences when drinking Pu'er tea, particularly raw tea. The sweet components in Pu'er tea mainly consist of two types: sugars and natural nitrogenous compounds (amino acids). To experience the sweet aftertaste, simply focus your attention on the back of your tongue. Some teas have a quick and lasting sweet aftertaste, while others are slower and fleeting. Some exceptional teas produce a strong and enduring sweet aftertaste, known as “immersing the gums.” At such times, you might want to keep your lips slightly closed to avoid accidentally drooling.

For novices looking to improve, these three simple steps are enough. Being able to concentrate on completing these steps means one can say they “know how to drink Pu'er tea.” Even with fine teas before them, they will not feel like they are wasting something precious. Of course, there are more abstract experiences, such as throat resonance, tea qi, and body sensations, which may require a bit of talent and more accumulated experience.

Original article published in Pu'er Magazine

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