"Qi" is regarded as the core concept in appreciating and savoring Pu-erh tea, and it is also the essence of Pu-erh tea's charm.

Tea Qi refers to the comprehensive sensory and spiritual experience that tea brings during the tasting process. The main factors evaluated are whether the content of tea polyphenols and caffeine is sufficient. The raw material for Pu-erh tea must be Yunnan large-leaf tea varieties because their tea polyphenol content is higher than that of other tea regions and varieties, both domestically and internationally.

For ordinary tea drinkers, there is no need to judge tea polyphenols or caffeine—just a simple sensory evaluation: "The bitterness does not linger on the tongue, and the astringency does not stick." There is a slight bitterness upon first taste, but it quickly turns into sweetness; a slight astringency, but it dissipates immediately, producing a refreshing and lingering aftertaste. The mouthfeel is dynamic yet distinct, with rich and natural transitions, as smooth as flowing clouds and water.

The evaluation of Tea Qi mainly focuses on three aspects: intensity, depth, and purity. Good raw materials naturally result in strong Qi; exquisite processing techniques make the tea's Qi deep; and when the tea leaves are harvested without excessive blending, the style is distinct, and the character stands out—this is what is called the purity of Tea Qi.