Detective Conan famously said: 'There is only one truth!' For tea enthusiasts who have been misled by various lies about Pu-erh tea in the market, today we uncover some of the most classic misconceptions. Seeking the truth—tea lovers are not easily fooled.

Lie 1: Yunnan Pu-erh tea is divided into large-leaf and small-leaf varieties

Some merchants, to cover up the inferior quality of their tea, use the distinction between large-leaf and small-leaf varieties, even claiming that small-leaf tea can also be Pu-erh. According to the widely accepted definition of Pu-erh tea, only sun-dried large-leaf tea from Yunnan can be processed into Pu-erh tea, which possesses superior health benefits.

Truth: Tea cakes made from small-leaf varieties are not Pu-erh tea.

Lie 2: The 'Imperial Palace' Pu-erh tea drank by emperors

A so-called 'Imperial Palace' Pu-erh tea circulates in the market, but in reality, emperors deep in the palace never drank it, nor was it ever offered as tribute. The 'Imperial Palace' Pu-erh commonly seen in the market is usually a finely selected ripe tea.

Truth: The earliest ripe tea appeared in the 1970s, and the concept of 'Imperial Palace' Pu-erh is believed to have first emerged after 1999.

Lie 3: Raw Pu-erh tea gradually transforms into ripe Pu-erh tea

'How many years does it take for raw tea to turn into ripe tea?' The idea of 'raw turning ripe' has long circulated, even traced back to Taiwanese tea merchants during the early rise of Pu-erh tea.

Truth: Raw Pu-erh tea will never become ripe Pu-erh tea no matter how long it is stored. Raw tea stored for a long time only becomes aged raw tea, while ripe tea is produced through a pile-fermentation process. Aged raw tea and ripe tea may share some similarities—less bitterness, a deep red liquor—but time cannot replace processing. It's like old rice that will never become cooked rice.

Lie 4: Yunnan Pu-erh tea is divided into arbor and bush types

This isn’t entirely wrong, as it relates to botany. Those familiar with Yunnan Pu-erh know that tea in the region is classified as old-tree, big-tree, or terrace tea, not arbor and bush as in northern China. Some even argue that all Pu-erh is arbor tea, with terrace tea pruned for easier management, giving it a bush-like appearance. From the root structure, terrace tea should still be considered arbor tea.

Truth: The distinction between arbor and bush is a marketing tactic to differentiate products, often elevating arbor tea prices. For beginners, so-called 'bush tea' might be a safer choice to avoid costly mistakes—just don’t buy fakes!

Lie 5: Arbor tea is inherently better than bush tea

This is an oversimplification. The geographical and climatic conditions across the Lancang River basin are similar, meaning both terrace and big-tree tea grow in favorable environments. However, final tea quality depends on factors like processing. Similar-quality leaves can differ greatly due to craftsmanship. Additionally, aroma and texture vary by region—comparing teas requires matching the same region and season.

Truth: Comparisons must follow principles: analyze similarities and differences within the same region or across timeframes. Generalizations are meaningless. If a merchant pushes a comparison, they likely have an ulterior motive.

Lie 6: Terrace tea is inferior to big-tree tea, let alone old-tree tea

This dives into an endless debate of time and terroir. No blanket statement holds true—too many variables affect quality. If a shopkeeper praises one tea while disparaging others without reason, beware—they might be tricking you!

Truth: If you can’t distinguish terrace from big-tree or wild tea, choose what’s right, not what’s expensive.

Lie 7: The price difference between terrace and old-tree tea reflects quality

This is irresponsible. For example, terrace tea from Ban Zhang might cost more than big-tree tea from other regions. Price hinges on leaf quality and scarcity. Big-tree tea is pricier mainly due to limited supply—rarity drives value. True quality requires scientific analysis.

Truth: Whether old-tree, big-tree, or terrace, drink what you enjoy. If you seek rarity and prestige (and know your Pu-erh), go for old-tree tea. For practicality, terrace tea suits budgets better.

Lie 8: Wild tea is always better than wild-grown tea

Note how all these concepts serve to justify price tiers. With wild tea scarce, 'wild-grown' tea—cultivated tea left to grow naturally—emerged. While wild-grown tea often has better conditions, it’s not a guarantee.

Truth: Wild or wild-grown, labels matter less than taste. Good tea is for drinking—what suits you is best.

Lie 9: Pu-erh tea’s raw material is Yunnan large-leaf sun-dried mao cha

Conceptually correct, but rainy Yunnan can’t always sun-dry all tea leaves—many are oven- or steam-dried. 'Sun-dried' is thus relative. Some teas smell smoky due to processing mishaps.

Truth: Understanding Pu-erh processing reveals nuances, highlighting craftsmanship’s importance.

Lie 10: Pu-erh tea is divided into raw and ripe types

This is a relative distinction. 'Ripe' tea undergoes pile fermentation, while 'raw' does not. The difference lies in processing, affecting quality but not drastically unless flawed.

Truth: Fermentation accelerates aging, altering Pu-erh’s profile. Raw tea preserves tradition, maturing over time. Neither is absolute—just different processes.

Lie 11: Big factories always outperform small workshops

A false premise. Big factories have better equipment, but that’s not essential. Like a home cook can rival a chef, small workshops once dominated traditional Pu-erh production. Post-QS certification, small workshops must adapt to survive.

Truth: Hygiene matters, but size doesn’t dictate quality. Bad ingredients can’t make good tea—taste before judging.

Lie 12: Pu-erh tea is stored dry or wet

Traditional Pu-erh uses dry storage; wet storage artificially speeds aging, violating natural processes. Clean, ventilated storage is key.

Truth: Choose affordable dry-stored tea over throat-burning wet-stored products.

Lie 13: Pu-erh原料紧缺，许多厂家抢不到原料

As a non-essential luxury, Pu-erh is far from scarce. Some manufacturers may lack premium-grade leaves, but supply isn’t dire.

Truth: Hype about shortages often justifies price hikes—take it with a grain of salt.

Lie 14: Pu-erh improves with age, growing more valuable

'Invest in Pu-erh, not stocks—it’s the only tea without an expiry date!'

Truth: While Pu-erh can age well, it’s a beverage, not a stock. Some profit from收藏, but that’s not universal.

Lie 15: Pu-erh’s value long mismatched its price, justifying spikes

'Quality Pu-erh was undervalued—now it’s correcting.'

Truth: Price reflects supply and demand. Few drank Pu-erh before; now scarcity drives某些高价—value isn’t the sole factor.

Lie 16: Pu-erh’s health benefits come from superior leaves

Yunnan’s ecology and fermentation create unique benefits like降血脂, weight loss, etc.

Truth: All fermented teas offer similar perks. Pu-erh was once cheap边疆茶—locals rarely drank it, even today.

Lie 17: Older Pu-erh has greater health effects

'Aged teas are the ultimate养生 choice.'

Truth: Experts say teas over 40 years lose active compounds. Most 'old tea' on the market is fake—99%, per some. In hard times, who carefully stored tea? Many 'Pu-erh' today are reprocessed绿茶,红茶, or乌龙茶.

Lie 18: All Pu-erh comes from Pu’er City

Truth: Major production zones include Pu’er, Lincang, Baoshan, and Xishuangbanna.