The water character of Pu-erh tea, before reaching a mellow state, can be described as thick, thin, or sharp. These sensations in the mouth give the drinker feelings of heaviness, lightness, or sharp discomfort.

Thickness is different from the strength of the tea soup. Thickness is related to the tea's texture, with a higher concentration of dissolved substances making the tea soup feel denser and thicker. The denser it is, the thicker it is said to be. Strength, on the other hand, is influenced by brewing techniques. The same tea, when steeped longer in hot water, will have a stronger tea soup, meaning its intensity increases. Conversely, a short steeping time will result in a lighter tea soup, unrelated to the water character's thickness. Often, thickness, heaviness, and solidity coexist, so descriptions like "thick and heavy" or "thick and solid" refer to the sensation of thickness. Examples include some unwrapped green-mark round teas and Fengshan tea-leaf Fulu Gongcha, which have thick and heavy tea soups. A thick tea soup gives a sense of fullness and substance, bringing a peaceful and stable mood to the drinker.

In contrast, a thin water character lacks the expansive and smooth sensation in the mouth, feeling light and insubstantial. This thinness creates a small and narrow style, giving the drinker a sense of frivolity, weakness, and instability, leading to resistance. Teas made from young shrub leaves and some border-region Pu-erh teas often exhibit a thin water character.

Source: Tea Microjournal Editor: China Tea Network