Choosing tea is always a skill. Different people have different preferences, and factors such as brand, tea type, and vintage are some of the criteria for selecting tea.

Pu-erh tea is made from sun-dried green tea leaves of the Yunnan large-leaf variety, produced by tea farmers using specific techniques and post-fermentation processes to form loose tea and compressed tea. It is known as 'drinkable antique.'

Yunnan Pu-erh tea is unique to the large-leaf tea trees of Yunnan and is one of China's most famous teas, requiring particular brewing techniques and drinking artistry. Its drinking methods are exceptionally diverse, suitable for both pure drinking and mixed drinking.

How to correctly identify the quality of Pu-erh tea? Follow the guide below ↓↓↓

Pu-erh tea is mainly divided into ripe Pu-erh and raw Pu-erh based on processing. Ripe Pu-erh has a higher fermentation degree and is warm in nature, while raw Pu-erh has a lower fermentation degree and is cool in nature. However, there is a saying in Pu-erh tea: 'Drink aged tea, store new tea.' The reason is that as new tea ages, it undergoes natural fermentation, becoming increasingly mild over time.

Generally, raw Pu-erh is suitable for summer as it can reduce internal heat, but those with a cold constitution should be cautious. In winter, ripe Pu-erh or aged raw Pu-erh is more suitable, as it can warm the body and stomach.

[Identification Methods for Ripe Pu-erh]

1. Liquor Color: Bright, deep red, or reddish-brown

A high-quality Pu-erh tea will have a bright, deep red liquor color, resembling red wine. Colors leaning toward dark red or reddish-brown are normal, but a dull, dark, or murky color indicates poor quality.

2. Aroma: Distinguishing Musty Smell from Aged Fragrance

During fermentation, Pu-erh tea develops a unique aged fragrance, a comprehensive aroma formed by various chemical components under the action of microorganisms and enzymes. It resembles longan, jujube, or betel nut fragrance—pleasant and distinct from a musty smell.

When purchasing ripe Pu-erh, pay attention to the smell. Any musty, sour, or other off-odors indicate poor quality.

3. Taste: Mellow, Smooth, Sweet

The taste of Pu-erh tea should be mellow, smooth, and sweet, with no astringency and a comfortable mouthfeel. The so-called sweetness refers to a rich tea liquor that is not overly stimulating, with a noticeable sweet aftertaste on the tongue.

[Identification Methods for Raw Pu-erh]

1. Dry Tea: Greenish-Black

Authentic raw Pu-erh tea should have a greenish-black color with yellow-white buds. Over time, the greenish-black turns reddish or brown, and the yellow-white buds become golden. The leaves should mostly be spindle-shaped, with fewer flakes.

If you see any green or greenish hues in the tea leaves, it may not be genuine Pu-erh.

2. Tea Liquor: Light Yellow, Yellow

The liquor of raw Pu-erh should be light yellow, yellow, or amber-yellow, with a warm tone. If the color is greenish or dull, be cautious.

3. Tea Residue: Yellow-Green, Dark Green

The residue of raw Pu-erh should be yellow-green or dark green, with high flexibility and elasticity. The leaves should remain whole and intact, without discoloration. If the leaves do not fully unfurl, are wrinkled, or have mixed colors, it may not be good tea.

Durability is one of Pu-erh tea's advantages. Brewed with a gaiwan or purple clay teapot, aged Pu-erh can be steeped over 20 times, with the flavor and liquor color gradually fading. To correctly identify the quality of Pu-erh tea, consider the following seven aspects:

1. Sweetness

This refers to the direct sweetness on the tongue, not to be confused with the aftertaste. It is an elegant, clean sweetness, often overshadowed by the aftertaste. Experienced tea drinkers can distinguish this, but it is not a critical factor for beginners.

2. Tea Liquor

The liquor is key to identifying the richness of the tea's internal qualities. To judge the viscosity, take a slightly larger sip, swirl it in your mouth, and then swallow. This helps assess the thickness, fullness, and smoothness.

3. Aftertaste and Salivation

These are basic tea flavors. For example, terrace tea shows quick but short-lived aftertaste and salivation, usually fading after six brews. Ancient tree tea offers stable, quick, and lasting flavors.

4. Bitterness and Astringency

These are inherent to tea but can indicate quality issues. Heavy bitterness and astringency may stem from young trees with weak nutrient absorption or excessive fertilization, which alters soil structure. These are flaws, not indicators of tea strength.

5. Throat Sensation

This is another critical factor. A good Pu-erh tea creates a cool, comfortable sensation in the throat, enhancing breathability. It may also produce lingering sweetness and aroma, sometimes felt during breathing. This sensation lasts longer with high-quality tea, indicating rich internal qualities.

6. Durability

If any flavor weakens during brewing, the tea's durability ends there. Terrace tea typically weakens after six brews, while ancient tree tea lasts 8-10 or even 12 brews. Claims of 20+ brews often refer to aftertaste, not the tea itself.

7. Stability

Durability reflects the tea's stability. Higher stability means richer internal qualities, essential for aging. Cheap new teas with strong irritation may not improve with aging if they lack internal substances. Quality tea must have abundant internal qualities to mature well over time.