What is ripe Pu'er? Simply put, it is Pu'er Tea made from Yunnan large-leaf Green Tea through processes such as pile fermentation. Pu'er ripe tea is a type of Black Tea, with a mild nature that nourishes and protects the stomach. It has Health benefits like weight loss, lowering blood lipids, aiding digestion, and reducing blood sugar, making it perfect for autumn and winter. Many tea enthusiasts don't enjoy ripe teas because they may have a “pile fermentation” smell reminiscent of damp grass mats. Indeed, newly produced ripe teas may have some pile and water flavors, but after proper storage for about a year, these flavors fade, achieving a better tasting experience.

A good Pu'er ripe tea should possess: thickness, smoothness, moisture, sweetness, purity, and aroma – the Six Degrees.

1. Thickness of Ripe Tea

It has a viscous feel, similar to rice soup sliding down the throat.

2. Smoothness of Ripe Tea

The “smoothness” of ripe tea refers to its smooth passage from mouth to throat and belly, without any discomfort in the throat, which is commonly referred to as a fine water path without coarseness.

3. Moisture of Ripe Tea

The moisture of ripe tea is a tactile sensation. A good tea has three moistures: moist at entry, moist when held, and moist after drinking. Moisture refers to the immediate relief of dryness in the throat upon entry, leaving the throat feeling refreshed and moisturized after each sip.

4. Sweetness of Ripe Tea

The sweetness of ripe tea is an obvious fragrant sweetness. Before drinking, one can smell the sweet fragrance of the tea. The sweetness of the tea is felt on the tongue upon contact, a textured sweetness that is lingering, delicate, and almost entirely devoid of bitterness.

5. Purity of Ripe Tea

The purity of ripe tea is most evident in how clean and refreshing it tastes when sipped, even those who do not prefer ripe teas will find it easy to drink.

6. Aroma of Ripe Tea

The aroma of ripe tea is pure and becomes more “aromatic” with age. Freshly made ripe tea has a low and light aged aroma, often accompanied by a watery (fermentation) fishy smell.

Good Storage: Good storage and aging are crucial factors for Pu'er ripe tea to become a great tea. Suitable temperature and humidity, adequate ventilation, cleanliness, and absence of strange odors provide the foundation for the transformation of ripe tea. The rich aromas and flavors of aged Pu'er ripe teas, such as aged, camphor, and jujube, are the result of excellent storage and subsequent fermentation. Only good storage can reduce the issues of strong pile flavors and poor taste that make the tea difficult to enjoy.

How to Distinguish Good and Bad Pu'er Ripe Tea

1. Distinguish by Taste

Four aspects: pure aroma, clear tea broth, texture of the tea broth, thickness and smoothness of the tea broth.

2. Distinguish by Appearance

Do not judge by age: The quality of Pu'er ripe tea mainly depends on the raw materials and pile fermentation techniques. Good raw materials fermented into ripe tea can be consumed after six months once the new leaf fermentation flavor has dissipated.

3. Look at the Tea Strands: Are the strands clear and glossy, and is the cake a reddish-brown color? Good ripe Pu'er has clear and glossy strands, indicating cleanliness during pressing. This also reflects the selection of raw materials; if the cake is dull and dark brown with unclear strands, it indicates inferior quality.

4. Look at the Broth Color: Good ripe tea should have a bright red and glossy broth, indicating a high content of water-soluble tea pectin, which makes the tea full-bodied. If the broth is dark and murky, resembling soy sauce, it indicates inferior quality.

5. Look at the Leaves: Good ripe tea leaves should be relatively intact and show good leaf vitality after Steeping. If the leaves turn black like charcoal and are broken and unformed, it indicates over-fermentation due to issues with the fermentation process.