Pu'er tea is made from Yunnan large-leaf seed sun- dried green tea in a certain area of Yunnan Province. It is loose tea and pressed tea formed by tea farmers using a specific process and post-fermentation processing. It has always been called "drinkable antique".
Yunnan Pu'er Tea is a tea produced by Yunnan's unique large-leaf tea tree. It is the most famous tea in China for brewing skills and the art of drinking. Its drinking methods are extremely rich. It can be drunk or mixed.
How to correctly identify the quality of Pu'er tea? Follow the editor to look down ↓↓↓
"Pu'er tea is mainly divided into Pu'er mature tea and Pu'er raw tea according to the process. Pu'er mature tea has a higher degree of fermentation and is warmer. Raw tea has a lower degree of fermentation and coldness. However, Pu'er has always said that drinking old tea and storing new tea, The reason is that as the storage time of new tea increases, after natural fermentation, as the degree of fermentation becomes higher and higher, the tea will become more and more mild.
It is usually suitable to drink Pu'ersheng tea in summer, which can lower the fire, but those with a cold constitution should be careful. In winter, it is more suitable to drink Pu'er ripe tea or aged Pu'er raw tea, which can warm up your body and stomach.
[Pu'er ripe tea identification method]
I. Soup color: bright, reddish, reddish brown
The soup color is red and strong, and the Puer tea is of high quality, and its color is like red wine. It is normal for the color to be crimson and reddish brown, but if the soup color is dark red, dark and turbid, it is inferior.
Second, the aroma: the difference between musty and scent
Pu'er tea will form a unique scent during its fermentation. This scent is a comprehensive aroma formed by various chemical components under the action of microorganisms and enzymes. It is close to longan, jujube, and areca. Wait, all in all a pleasant aroma, definitely different from moldy taste.
Therefore, when buying Pu'er cooked tea, you must pay attention to identifying the smell. Any musty, sour, or other odors are abnormal.
3. Taste: mellow, smooth, sweet
Pu'er tea should be mellow, smooth and sweet. There is no astringency and the taste is comfortable. The so-called Huigan means that the tea soup is strong and not irritating. After the tea soup is entered, the tongue root has a clear sweetness.
[Identification of Pu'er raw tea]
First, dry tea: green black
The dry tea of authentic Pu'ersheng tea should be a combination of green and black and mixed with yellow and white powder. In some years, the green and black turned red and brown, and the yellow and white powder turned into golden powder. The ropes should have a high proportion of fusiforms and few flakes.
At the time of purchase, if you see any green or even green tea noodles, it is most likely not Pu'er.
Second, tea soup: light yellow, yellow
The tea soup of Pu'ersheng tea should be light yellow, yellow, amber yellow, and the tea soup has a warm feeling. If you see greenish or dim colors, watch out.
3. Tea base: yellow-green, dark green
The base of Pu'ersheng tea is generally yellow-green and dark green, which has a high degree of flexibility and elasticity. Moreover, the base of the leaves of Shengpu usually maintains the whole leaf shape, has a strip shape and no mottle. At the time of purchase, if you see that the bottom of the tea leaves cannot be fully expanded, wrinkled, or mottled, then it is likely that it is not good tea.
Bubble resistance is one of the advantages of Pu'er tea. You can brew aged Pu'er tea in a bowl or a purple clay pot, and you can brew it for more than 20 times. How to correctly identify the good or bad Pu'er tea that you drink in your mouth, let's analyze it from seven perspectives:
This kind of sweetness is the direct expression on the tongue after the entrance, and should not be confused with Huigan. Its sweetness is elegant and sweet, and it is often covered by Huigan. After drinking tea for a certain period of time, it can separate the tastes and tastes. It is difficult for new tea customers to taste. The sweetness is also the difference between good and bad, but it is not the key.
Tea soup is one of the keys to identify the richness of endoplasm. Identification of the consistency of tea soup Do not judge a little tea soup in the mouth. You should try the tea soup in a large mouth and drink it in the mouth. After detouring in the mouth for a week, swallow it. One can feel the tea soup viscosity and the other can feel the tea soup's fullness. Its smooth feel.
3. Back to Gan Shengjin
Huigan and Shengjin are the basic flavors of tea. For example, Taiwanese tea Huigan and Shengjin both express faster, but the durability is poor. Generally, they begin to weaken after 6 bubbles. The taste of ancient tree tea is relatively stable, fast and long-lasting.
Bitterness is also the key to distinguishing the quality of tea. Bitterness is the nature of tea. Any tea has it, but there are only two reasons for the heavier tea:
1. One is that the tea tree is younger and absorbs less nutrients from the soil, and other flavors are weaker. At this time, the originality is particularly prominent;
2. The other is fertilizing tea trees, especially urea can quickly grow, but it will quickly change the soil structure, so it will cause increased bitterness;
Based on these two reasons, I can tell everyone that bitterness is definitely not tea, nor does it mean that tea is very stimulating, and it will not be irritated after a long time; some people say that no bitterness, no astringency, no tea, these are wrong views, bitterness is original, It can also be said to be a disadvantage of tea.
5, throat rhyme
The throat rhyme is also the second key to distinguish the quality of tea, and it is also very important. The throat rhyme is a cool and comfortable feeling formed in the throat. This feeling will make your breathing smoother, a higher degree of refreshment, and the formation of a throat. When you return to Gan Shengjin, Xiangyun will stay for a long time, and when you breathe, this flavor will be brought into the mouth with your breath. At this time, you will have the illusion that you can taste sweetness and fragrance in the throat.
The throat rhyme occurs because when the tea is rich in content, the flavor will be released in the throat when the tea is consumed. Some ancient tree teas can last for 20-30 minutes after drinking the tea. The more endoplasmic.
6, foam resistance
During the tasting, if one of the flavors is weakened in any one of the bubbles, it is proved that the tea's foam resistance is only reached here. After 6 tea bubbles, the table tea will generally weaken, and the ancient tea can continue. To 8-10 or more bubbles, the better one can last to 12 or more bubbles, so do n’t say that your tea can make 20 or more bubbles. The 20 or more bubbles you drink are the sweetness, sensation, and the method of making tea. When it is not standard, just add more tea, stop boiling after the water is boiled, and it will last longer. These are the terms used by tea shop teasers. The foam resistance determines the stability of the tea. The better the foam resistance, the more stable. The higher the sex.
Through the identification of the foam resistance, the stability of the tea can be obtained. The higher the stability, it proves that the tea's internal quality is particularly rich. When it is stored in the later period, the later ageing can be obtained steadily, so it can be proved from this Many tea customers say that the cheap new tea is very irritating after it is bought back, and it tastes good after being aged for several years. Then when the tea does not have the intrinsic quality, what substance should be used for aging? The richness is the basis. The richness of the tea and the stability of the tea can only be obtained in the later period. Pu'er tea has vitality. At the same time, tea also has a gestation period, juvenile and juvenile like humans. Youth, middle age, middle age, old age, and tea will slowly pass after the old age. In addition to the production of tea, it is also very important to store it later.