Sweetness means that the tea soup should have a noticeable sweet aftertaste upon entering the mouth, stimulating continuous salivation on the tongue surface, both sides of the cheeks, and beneath the tongue.

This is because during the fermentation process, large carbohydrate molecules are broken down into small sugar molecules and soluble sugars, and proteins are decomposed into various amino acids, forming the sweet taste of Pu-erh tea.

Smoothness means the tea soup should be soft, smooth, mellow, refreshing, and mild, with low irritation, flowing effortlessly from the mouth to the throat and stomach without any sensations of pricking, stinging, clinging, or numbness. During the fermentation of Pu-erh tea, polyphenolic substances and catechins are greatly reduced, while water-insoluble tea polyphenols increase by 70%–80%, making Pu-erh tea mellow and smooth, significantly reducing its irritancy and astringency, and giving it a strong affinity for the throat, resulting in a comfortable drinking experience.

Thickness refers to the tea soup being rich and concentrated rather than thin and bland, with a fragrant and strong taste upon entry, not insipid. The water extract of Pu-erh tea increases with age, and during fermentation, a large amount of soluble sugars, soluble pectin, and their hydrolysates are produced. The more water extract, the thicker and richer the tea taste.

Aged aroma refers to the unique mellow flavor of Pu-erh tea, which must be distinguished from moldy or off odors. Tea with moldy or off odors is a result of failed fermentation and is not suitable for consumption.