Pu'er Tea
Bitterness, Astringency, and Sourness Explained
When drinking Pu'er tea, one often experiences a bitter and Astringent taste at first.
Later, some teas exhibit a sweet aftertaste (hui gan) and salivation (sheng jin), which can be strong or subtle.
There are two main reasons for this:
First, it is the result of the natural bitterness and astringency compounds present in the tea leaves.
Second, it can be due to pest and disease damage.
Therefore, it would be incorrect to simply categorize all bitter-tasting Pu'er teas as bad;
Similarly, the sourness in Pu'er tea is often considered undesirable,
But what exactly causes this sourness?
Why Bitterness and Astringency?
Sometimes, teas with a “bitter-astringent” flavor are actually high-quality teas. The intensity of these flavors is determined by the amount of bitter and astringent compounds they contain.
The primary bitter compounds found in tea include Caffeine, theobromine, theophylline, anthocyanins, tea saponins, bitter amino acids, and certain flavanols. In tea infusions, bitterness often accompanies astringency and dominates the flavor profile.
The alkaloids in tea and large amounts of catechins form hydrogen-bond complexes. In teas with relatively high levels of both catechins and caffeine, the Infusion is rich, full-bodied, and refreshing, indicating a high-quality tea.
A prime example is La Banzhang, known for its potent bitterness and astringency, which quickly dissipates, leaving a long-lasting sweet aftertaste and salivation.
In another abnormal case, teas made from leaves severely affected by pests and diseases tend to have a more pronounced bitterness and astringency than normal leaves. This situation is more common in plantation teas. If you encounter a tea where the bitterness and astringency linger, it's best to discard it. Good teas will transition from bitterness and astringency to a sweet aftertaste that flows from the back of the tongue, highlighting the unique nature of tea.
Why Sourness?
1. Originating from the Soil and environment, often referred to as “mountain character,” such as the slight sourness found in Yiwu region teas. This type of sourness is pleasant.
2. Originating from processing techniques, teas subjected to high-temperature fixation and drying can rapidly become sour within 1-2 years. This sourness is sharp, akin to “lemon sourness.”
3. Aging conditions: Teas stored in clean and dry environments develop a refreshing “plum sourness” that promotes salivation on the tongue and in the mouth. The dry tea also has a slightly sour honey aroma.
4. Artificially induced sourness in post-production, such as in warehouse-aged teas that undergo high-temperature processing or baking. This scenario is similar to the second case.
Original article published in Pu'er Magazine
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