How to choose Pu'er tea?

In recent years, in the circle of tea enthusiasts and even among ordinary people set off a trend of drinking Puerh tea, as if it has become the aristocracy of tea, as if you do not know how to drink Puerh tea, it is not a master of tea! How can you buy a good quality Puerh tea? That is a study, the main points of Puerh tea purchase are the following aspects.

Pick! Pu'er tea originated in the dense forests on both sides of the Lancang River, according to the "Geographical Indication Products Pu'er Tea" national standard Pu'er tea geographical indication products within the scope of protection, including the city of Pu'er, Xishuangbanna Prefecture, Lincang City, Dali Prefecture, Honghe Prefecture, Baoshan City, Dehong Prefecture, Chuxiong Prefecture, Yuxi City, Wenshan Prefecture, Kunming City, and other 11 states (municipalities), 75 counties (municipalities, districts), (639 townships (towns, street offices)) The administrative area under the current jurisdiction. Among them, Pu'er, Xishuangbanna, Lincang and other cities and states are important production areas of Pu'er tea. In terms of origin, the large-leafed sun-blue tea from the ancient six tea mountains in Xishuangbanna, the Nannuo Mountain, Bulang Mountain, Hekai Mountain and Banzhang Mountain in Menghai, the Jingmai Mountain in Lancang, the Sleepy Deer Mountain in Ning'er, and the sun-blue tea of the large-leafed species in the Shuangjiang County of Lincang such as Menghu and the Daxueshan Mountain in Yongde are of excellent quality and good raw materials for processing of Pu'er Tea. Generally speaking, the quality of Puerh tea produced in these places is better. Ripe Pu'er tea is best produced in Menghai. Due to the specific climatic conditions in Menghai County, the fermented ripe Pu-erh tea is of the best quality and has the so-called "Menghai flavor".

Select! -Brand In recent years, Yunnan well-known Pu-erh tea brands out of a lot, some of the traditional brands have also occupied a leadership position in the market, well-known brands in the production safety and health, quality control and sales service will have more protection. Of course, brand recognition can not just look at the advertising, but more importantly, look at the reputation of the company or brand, there are many small factories, artisanal workshops never advertise in the market, but their products enjoy a high reputation in the industry and consumers, so you should see and hear more, in order to form a comprehensive knowledge of the brand.

Look! --Shape

Puerh loose tea: the loose Puerh tea mainly look at the four factors: stripes, color, whole and broken, purity. In terms of appearance: good loose tea appearance color brownish red (commonly known as pig's liver color), rope fat tender, tight knot. The grade of Puerh loose tea is based on tenderness, the higher the tenderness, the higher the grade. Measuring the tenderness depends on three points: first, more buds, hair show, high tenderness; second, the rope (the degree of leaf tightening) tight, heavy and solid, high tenderness; third, the color smooth, moist tenderness is good, the color of the dry tenderness is poor.

Puerh tightly pressed tea: the shape is even and straight; the sprinkling surface is even, the angles are neat, not layer off the surface; the thickness is consistent, the tightness is moderate; the mold pattern is clear, the cords are neat and tight. The shape of raw tea is white hair showing, dark green and oily. The color and luster of ripe tea is blackish brown, brownish brown and brownish red as normal. The Puerh tea with moldy flowers and moldy spots on the surface is of poor quality.

Smell! --Aroma ? Mainly look at the purity of the aroma, distinguish between the moldy flavor and the old flavor. The musty smell is a deteriorating smell that is unpleasant. The stale aroma is a comprehensive aroma produced by Puerh tea in the post-fermentation process, a variety of chemical components in the microbial and enzyme action, the formation of new substances. Some of them are like cinnamon fragrance, red date fragrance, betel nut fragrance, etc. In short, it is a pleasant aroma. Puerh tea aroma to reach the highest level is what we often call the Puerh tea Chen Yun. Therefore, the aged flavor is different from the musty flavor. If there is a musty smell, sour taste, or other smells, aroma, etc. are not normal.

Taste! --Taste ? Tasting is a more reliable way to buy tea, because a cup of tea is good, not to taste, from the test can be completely know, a good Pu'er tea will not have a musty taste, not to mention a cup of bitter water. The most significant feeling of Puerh tea is the throat flavor. Judge from the slippery taste, sweet aftertaste and throat feel. High-quality taste mellow, smooth mouth, moisten the throat, back to the sweet, the root of the tongue; the quality of the substandard taste bland, not smooth mouth, not back to the sweet, the root of the tongue on both sides of the feeling of discomfort, and even produce "astringent numbness" feeling.

Recognize! --Soup color? High-quality Pu-erh tea tea broth is transparent, shiny, broth above the look of oil. Inferior Pu-erh tea tea broth is black and oily. The soup color of new raw tea products is mainly yellowish green, and the brighter it is, the better. From the point of view of the number of times it has been brewed, the better the degree of resistance to brewing, indicating that the spring tea material has more components. The color of raw tea is mainly yellowish green and the brighter it is. The color of the soup of the 15 years old raw tea products is honey yellow with amber red, the color of the soup of the 30 years old raw tea products is jujube red, slightly tea air floating on the surface of the water.The color of the soup of the more than 50 years old antique tea products is deep red, bright, and the surface of the tea soup has a kind of light floating feeling. The color of the soup of Puerh ripe tea is dark red and bright. The soup color of Puerh ripe tea is closely related to the quality of the heap and the degree of fermentation. Generally speaking, the soup color of ripe tea is bright, red and thick, reddish-brown, such as the soup color is red, thick and transparent is a high-quality ripe, as if a cup of red wine. Deep red, reddish brown soup color are normal. Yellow, orange, soup color or light or dark turbid for poor quality ripe tea. As long as the Puerh tea is stored in a normal environment, even if it is left for a longer period of time, the color of the tea broth will not turn black.

Twist! --Leaf Bottom ? The tea leaves left in the pot after brewing, we call the bottom of the leaf. The bottom of the leaf will reveal some information about the tea to us. We can use our hands to gently twist the bottom of the leaf to judge the quality of the tea. Generally speaking, a good quality sun-dried green pressed tea has a fresh, full and elastic leaf bottom, and even after a long period of natural aging, the leaf bottom has gradually changed from a chestnut color to a deep chestnut color, this characteristic will still not disappear. As for the tea leaves after the pile of tea, in the purchase of puerh especially pay attention to the bottom of the leaf, if the bottom of the leaf without elasticity and pliability may be due to: steaming process in the steaming time is too long or the temperature is too high caused by the impact of the later aging; ripe tea bottom of the leaf inactivation of the lees may be due to the fermentation of excessive caused by the bottom of the leaf if the bottom of the leaf color is too dark is the over-fermentation, if the bottom of the leaf flavor has a strange taste suggests that aging is contaminated, acidic suggests that fermentation The water is heavy.

Observation

When you buy the tea you want and bring it home, some of you may feel that it is not the same as the one you drank in the tea city. In addition to the above methods, in the tea market should also pay more attention to observe. First of all, look at the signboard of the tea house and the tea sold is the same, hanging sheep's head, selling dog meat vendors are not lacking. Then to meditate on the tea boss to taste the tea, try to remember the color, aroma and taste of tea. If the price and quality can be accepted, and the boss to discuss by their own hands to brew, and feel the changes and differences between the two. After comparison you can determine whether you can buy it or not, and see for yourself that they do the packaging. Finally, before you leave, learn from the boss what kind of water is used to make tea, it is best to use the same water at home, and it is also very crucial to know the temperature of the water used to make tea and the time of the water.

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