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Selecting Tea leaves has always been a technical task. Different people have different preferences, and factors like brand, type of tea, vintage, etc., serve as some of the bases for choosing tea.

Pu'er tea is made from the sun-dried large-leaf tea produced in a specific region of Yunnan Province. It is processed by tea farmers using specific techniques and undergoes post-fermentation to form loose tea and Compressed tea. It is often referred to as “drinkable antiques.”

Yunnan Pu'er tea comes from the unique large-leaf tea trees native to Yunnan and is among the Chinese famous teas that require the most skillful brewing methods and appreciation arts. Its drinking methods are exceptionally diverse, suitable for both plain brewing and mixed brewing.

How can we properly differentiate good from bad Pu'er tea? Follow along with us below ↓↓↓

“Pu'er tea is primarily divided into ripe Pu'er and raw Pu'er based on its processing technique. Ripe Pu'er has a higher degree of fermentation and is warm in nature. Raw tea, on the other hand, has a lower degree of fermentation and is cool in nature. However, there is a saying about drinking old Pu'er while storing new Pu'er, because as new tea ages, it naturally ferments. As the degree of fermentation increases over time, the tea becomes increasingly milder.”

Typically, summer is suitable for drinking raw Pu'er tea, which can help to cool down, but those with a cold constitution should be cautious. In winter, ripe Pu'er or aged raw Pu'er is more appropriate, as it can warm the body and stomach.

【Methods for Identifying Ripe Pu'er Tea】

One, Color of the Brew: Bright, deep red, reddish-brown

A bright, deep red brew is indicative of high-quality Pu'er tea, with a color resembling red wine. A shade leaning towards dark red or reddish-brown is normal, but if the brew appears dark red, murky black, or cloudy, it indicates inferior quality.

Two, Aroma: Distinguish between mustiness and aged aroma

During the fermentation process, Pu'er tea develops a unique aged aroma. This aroma is a composite scent formed under the influence of various chemical components, microbes, and enzymes. It is similar to the scents of longan, jujube, betel nut, etc. – in short, it is a pleasant aroma entirely distinct from the smell of mold.

Therefore, when purchasing ripe Pu'er tea, it is essential to pay attention to the aroma. If you detect any musty, sour, or other abnormal odors, they are not normal.

Three, Taste: Smooth, silky, sweet

The taste of Pu'er tea should be smooth, silky, and sweet, without any astringency, providing a comfortable mouthfeel. The term “sweet aftertaste” refers to a strong but not overly stimulating tea broth, which leaves a noticeable sweet aftertaste at the back of the tongue after being consumed.

【Identification of Raw Pu'er Tea】

One, Dry Leaves: Dark green

Authentic raw Pu'er tea should consist of a combination of dark green and yellowish-white downy leaves. Over time, the dark green may turn to red or brown, while the yellowish-white downy leaves turn into golden down. The proportion of twisted leaves should be high, with fewer flat leaves.

If you see any green or even hints of green in the tea leaves when purchasing, it is likely not Pu'er.

Two, Brew Color: Pale yellow, yellow

The brew of raw Pu'er tea should be pale yellow, yellow, or amber-yellow, with a warm hue. If you notice a greenish tint or dull color, you should be cautious.

Three, Leaves After Brewing: Yellow-green, dark green

The leaves of raw Pu'er tea are typically yellow-green or dark green, with high flexibility and elasticity. The leaves usually remain intact, with a defined shape and no impurities. When purchasing, if the leaves do not fully unfurl, have many wrinkles, or show impurities, it is likely not high-quality tea.

The ability to withstand multiple infusions is an advantage of Pu'er tea. When brewed using a lidded bowl or purple clay Teapot, aged Pu'er tea can withstand more than 20 infusions, with the flavor and color gradually weakening with each infusion. How can you tell whether the Pu'er tea you drink is good or bad? Below, we analyze this from seven aspects:

1, Sweetness:

This sweetness refers to the direct sensation experienced on the tongue upon consumption, and should not be confused with the aftertaste. It is a refined sweetness that is often overshadowed by the aftertaste. After having experience with tea for a certain period, one can separate and appreciate the various flavors. It is difficult for new tea drinkers to discern, but sweetness is also a criterion for differentiating good from bad tea, though not a decisive factor.

2, Brew:

The brew is one of the key criteria for identifying the richness of the internal quality. To judge the viscosity of the brew, do not take small sips; instead, take a larger mouthful, swirl it around your mouth before swallowing. This allows you to feel the viscosity of the brew, the fullness and thickness, as well as its smoothness.

3, Aftertaste and Salivation:

Aftertaste and salivation are basic flavors of tea. For example, plantation tea shows relatively quick aftertaste and salivation, but with poor durability. Generally, these sensations begin to weaken after six infusions. Ancient tree tea demonstrates a more stable expression of these flavors, both rapid and enduring.

4, Bitterness and Astringency:

Bitterness and astringency are key indicators for differentiating good from bad tea. Bitterness and astringency are inherent properties of tea, present in all types of tea, but they manifest more strongly for two reasons:

1, One reason is that young tea trees absorb less nutrients from the soil, and other flavors are weaker. Therefore, these inherent properties become particularly prominent;

2, Another reason is the use of fertilizers, especially urea