Pu-erh tea is made from sun-dried large-leaf tea from specific regions of Yunnan Province, processed through post-fermentation into loose tea and compressed tea. Pu-erh tea is divided into raw and ripe types. Below, I will introduce what ripe Pu-erh tea is in detail.

Many people drink only ripe Pu-erh tea and avoid raw Pu-erh tea. This is because raw tea requires a long time to age into mature Pu-erh, and during this period, there are many uncertainties—one misstep could ruin a good cake of tea. Rather than taking such risks, beginners often prefer to start with ripe Pu-erh tea. However, selecting tea leaves is a headache for many novices. Faced with persuasive tea sellers, inexperienced buyers struggle to find satisfactory ripe Pu-erh tea. So, what makes a good ripe Pu-erh tea? Generally, quality can be judged by appearance, tea liquor, and taste.

1. Examine the appearance

Compressed tea refers to ripe Pu-erh tea pressed into tight forms, often covered with a layer of grade 3–4 tea leaves, known as "sprinkled surface." Judging quality by appearance alone is difficult; it’s necessary to break open the tea and observe the tea strips. Good tea has distinct strips, a reddish-brown color with golden hints, and a caramel aroma. Note: A musty smell indicates spoiled tea.

2. Observe the tea liquor

A glass cup is best for observing the tea liquor’s color. Clarity and brightness are key indicators of quality. Good ripe Pu-erh tea has a bright red liquor (not black), is transparent, and free of sediment. High-quality ripe Pu-erh doesn’t need rinsing.

3. Taste the tea liquor

The phrase "the older, the better" refers to ripe Pu-erh’s characteristics. For example, 20-year-old ripe Pu-erh is smooth, sweet, and refreshing. Experienced tea drinkers describe the first few infusions as having a sweet, thick texture like rice soup. High-quality Pu-erh has a pure aroma—so strong it can be intoxicating—with no off-flavors. Additionally, the sweetness lingers, often lasting over an hour.