Pu'er Tea is mainly produced in regions such as Xishuangbanna, Lincang, and Pu'er in Yunnan Province. It is a general term for various types of Yunnan tea processed from sun-dried raw tea made from large-leaf tea plants in Yunnan. Its characteristics include robust, thick, and tightly compacted strands, a brownish-red color, a rich and bright red Infusion, a strong aged aroma, a mellow and refreshing taste with a sweet aftertaste, brownish-red, soft leaves after steeping, and a long-lasting quality that endures many infusions.
How to Distinguish the Quality of Pu'er Tea
1. Visually, there should be no white, yellow, or black mold; if there is, it indicates incomplete Fermentation and a musty smell. However, normal Pu'er tea may have a light grayish-white hue. The color should be brownish-red or dark and lustrous, but overall, it should appear oily and glossy.
2. The infusion should be a bright and clear red or a rich, bright red. If the infusion is murky or has too many suspended particles, it is not normal Pu'er tea, and such ripe Pu'er tea should not be consumed.
3. The aroma should be rich, long-lasting, and pure. If there is an acidic, musty, sour, or other off-flavor, it is not normal Pu'er tea.
4. The leaves of normal Pu'er tea should be brownish-red and soft. If the leaves are hard and black, it indicates excessive fermentation, commonly known as “carbonization.” Additionally, if the leaves are soft and lack elasticity, turning into a pulp when touched by hand, it suggests that the fermentation process was excessively wet and did not reach a sufficient temperature, causing “anaerobic fermentation.” Such teas often have an acidic or musty flavor, and the infusion appears cloudy. Consumers should pay attention to these aspects when purchasing Pu'er tea and choose reputable, regular, and appropriately sized brands with QS certification, and at a price they can afford.