Often, ripened tea is categorized as black tea; although the color of their infusions and leaves may sometimes be similar, they are actually quite different and belong to two distinct types of tea. Pu'er ripened tea is made from raw tea that undergoes artificial pile Fermentation. According to the national standard for tea classification, Pu'er ripened tea falls under the category of dark tea. To avoid being misled when purchasing ripened Pu'er, beginners should be aware of the following points:
Three Points to Note When Purchasing Ripened Pu'er
Firstly, the tea should not have any off-flavors or strange odors. Gently sniff the tea next to your nose; a good tea will emit a pleasant ripened aroma. Tea can easily absorb other odors, so if Pu'er has a musty smell or an unpleasant scent, it is often due to poor storage conditions.
Secondly, there should be minimal sediment in the tea Infusion. Clear, wine-red colored infusions are ideal for Pu'er ripened tea, and while some sediment is normal, excessive amounts should raise concerns.
Thirdly, although taste preferences vary, if the tea feels harsh or tasteless in the mouth, or causes dryness and tightness in the throat, then it cannot be considered a high-quality tea regardless of individual preference.
How to Select Pu'er Ripened Tea
1. Exterior Identification
Pu'er Loose Tea: Generally divided into special grade and grades one through ten.
In terms of appearance: Pu'er tea has a brownish-red color (often referred to as Liver-colored), with thick, tightly rolled leaves (due to its use of large-leaf varieties). The grading of Pu'er loose tea is based on tenderness, with higher tenderness corresponding to higher grades. Tenderness can be assessed by three criteria: more buds and visible down indicate higher tenderness; tightly rolled leaves that feel heavy for their size also indicate higher tenderness; smooth and lustrous colors suggest better tenderness, while dull and dry colors indicate lower tenderness.
Pu'er Compressed tea: Its shape should be uniform and regular; corners should be neat without any missing or broken parts; thickness should be consistent and neither too loose nor too tight; molds and patterns should be clear, with tightly rolled and well-aligned leaves. An inferior Pu'er tea will have visible mold or spots on its surface.
2. Internal Quality Identification
Infusion Color: Bright, deep red, or reddish-brown. A clear, deep red infusion indicates high-quality Pu'er, much like a glass of fine wine. Dark red and reddish-brown infusions are normal. Yellow, Orange, or pale, or dark and murky infusions indicate inferior quality.
Aroma: In addition to assessing the purity of the aroma, it's important to distinguish between mustiness and aged fragrance. Mustiness is an unpleasant, spoiled odor. Aged fragrance refers to the complex aroma formed during the post-fermentation process, when various chemical components undergo transformations under the influence of microorganisms and enzymes. This can result in aromas reminiscent of longan, dates, betel nut, etc. – in short, pleasant fragrances. The ultimate expression of this aged fragrance is what we often refer to as the aged character of Pu'er tea. Therefore, aged fragrance and mustiness are different. If there is a musty, sour, or other unpleasant or foreign odor, it is not normal.