4 Tips to Know Cooked Pu-erh

The cooked Pu-erh tea is gentle to the stomach, lowers fat and relieves tiredness, and has a stable taste, which is loved by many tea friends. So let’s take a look at the aspects from which to distinguish cooked tea?

  1. Appearance.

    High-quality cooked Pu-erh tea is generally exposed in golden color, with tight and firm lines, brownish red and moisturized. If the color is black or more complex, and there is a phenomenon of blueness and dullness, it means that the process is poor or the storage is not good. Generally, it is bad cooked tea.

    Taking cooked tea as an example, the main purpose is to see whether the cord is clear and uniform, without missing edges and corners, consistent thickness, moderate elasticity, and neat knots.

    The color of is dark brown, tan, and maroon as normal. If there is mildew on the surface, the mildewed Pu-erh ripe tea is inferior.

  2. Soup color.

    The soup color of Pu-erh matured tea requires thick red and bright, dark red is normal. Yellow, orange yellow or dark, turbid soup colors are inferior tea products. If the soup is orange or dark, the “fermentation” process is not well mastered, and the fermentation is caused by poor or excessive fermentation

  3. Aroma.

    What cooked Pu-erh tea has to mention is the scent of scent and the “taste of piling”.

    Chenxiang is the most basic aroma of cooked tea. The “PilingTaste” is produced by Pu-erh cooked tea using the Piling technology of fermentation, which is inevitable.

    However, the “whole heap flavor” can be reduced or even avoided, and after two or three years of transformation, the rich heap flavor will fade. High-quality Pu-erh mature tea will have camphor, medicinal, date, scent, etc. Good raw materials and craftsmanship make Pu-erh mature tea have a pleasant aroma.

  4. Taste.

    High-quality Pu-erh matured tea is rich in flavor, smooth mouth, throat, and glycol. On the contrary, the poor quality Pu-erh cooked tea has a mild taste, low slip, and even a “astringent” sensation. The mouth feels discomfort when drinking.

    After the fermented tea is fermented, the bottom color of the leaves is brown or maroon. Good Pu-erh matured tea leaves have less broken ground and no debris. Puer tea of ​​poor quality has incomplete leaf bases and may even be mixed with some sundries.

    After fermentation of Pu-erh tea, the leaf bottom may be broken to a certain extent. Therefore, when distinguishing the quality of Pu-erh tea from the leaf bottom, it is mainly to see whether there is debris in the bottom.

    The above method of distinguishing cooked Pu-erh tea is applicable in general, but not absolute. For example, some cooked teas look very ordinary and even ugly, but they do intoxicate.

    Therefore, we should comprehensively consider the quality of a tea, instead of just judging by one or a few points.

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