In recent years, there has been a surge in the popularity of drinking Pu'er Tea among both tea enthusiasts and the general public, making it akin to the aristocracy of teas. It seems as if one is not a true connoisseur without an understanding of Pu'er tea! So, how can you select high-quality and satisfactory Pu'er tea? Here are four key points to consider when selecting Pu'er tea: clarity, purity, proper storage, and character.

The Four Key Points to Consider When Selecting Pu'er Tea: Clarity, Purity, Proper Storage, and Character

Firstly, Clarity: Smell the tea. Regardless of whether the Pu'er tea is raw or ripe, new or old, of good quality or not, expensive or cheap, the first step is always to smell it. After aging and fermentation, Pu'er tea should have a distinct aged aroma, but it should not have a moldy smell. A moldy smell indicates that the storage space was damp or excessively humid and poorly ventilated. The aged aroma will dissipate with the rising steam during brewing, while a moldy smell comes from the tea having gone bad due to internal and external dampness leading to mold growth.

Secondly, Purity: Examine its color. Before brewing the tea, check if it has a clear scent (without any unusual or foul odors). Then Brew it and observe. If stored under normal conditions, even after 30, 50, or even 100 years, the color of the tea infusion (tea liquor) should never turn black or develop strange flavors.

Thirdly, Proper Storage: Store Pu'er tea in a clean, well-ventilated environment free from odors.

Fourthly, tea is very absorbent and the aroma released during brewing can indicate the conditions and duration of its aging process.

Determining the Quality of Pu'er Tea

First Point: Smell the tea; the aroma should be clear, without any moldy odor.

Regardless of whether the Pu'er tea is raw, ripe, new, or old, the first step is to smell the tea. An adequately aged tea should have a distinct aged aroma, but it should not have a moldy smell. Mold develops when the tea is stored in a damp or poorly ventilated environment. The aged aroma will dissipate during the preparation of the tea, while a moldy smell is a sign of the tea having gone bad due to moisture permeating the leaves from the inside out.

Second Point: Examine its color; the tea liquor should be a date-like red, not pitch black.

Many sellers and consumers may have the misconception that the longer Pu'er tea is stored, the darker its infusion will become. However, the truth is that Pu'er tea improves with age, gradually changing from a light yellow (due to the presence of theaflavins) to a date-like red (due to thearubigins), with a slightly oily sheen. Under normal circumstances, properly aged Pu'er tea will never turn black or lose its clarity.

Third Point: Store in a Dry Environment; avoid dampness.

While it's true that Pu'er tea improves with age, the way it is stored plays a crucial role in its final quality. Storing it in a damp environment can cause the tea to mold. Even if stored in a damp or poorly ventilated basement, no matter whether the tea is raw, ripe, new, or old, it will be compromised.

Fourth Point: Taste the Infusion; the aftertaste should be mild and pleasant.

The character of the tea, represented by the word “Qi,” is different from the word for anger. Anger is visible and unpleasant, while the Qi of tea is invisible yet comforting. This distinction helps us better understand that tea is highly absorbent. Nowadays, many people use it as a deodorizer, which shows how easily it absorbs surrounding odors. Therefore, the Qi of the tea represents the true quality of the tea after being stored over time in a specific environment.