Pu'er Tea‘s quality can be directly assessed through its Infusion color, as the processing quality and the grade of the tea are directly reflected in the hue of the tea liquor.
The infusion colors of Pu'er raw tea include:
1-3 years (new tea): This period's Pu'er raw tea has a rather cool nature and strong stimulation. The common colors in the tea liquor are light yellow and yellowish green. In the new tea stage, the raw Pu'er tea contains abundant substances, a high content of polyphenols, and a large proportion of chlorophyll, thus the liquor's color closely resembles that of the fresh leaves at the time of picking. As the raw tea ages, the greenish hue fades and gradually evolves into a bright apricot-yellow color.
3-8 years (aged tea): After three years of storage, Pu'er raw tea enters a stable aging phase. During this period, polyphenols, Caffeine, pigments, and other substances continuously oxidize upon exposure to air, altering their ratios. Common colors in the tea liquor include light yellow, dark yellow, and golden yellow. Generally, the longer-aged the raw Pu'er tea, the deeper the yellow hue becomes, gradually transitioning into an Orange-red color.
Over 10 years: It is found that with proper storage, Pu'er raw tea aged for more than ten years experiences a qualitative leap in quality, developing a captivating flavor. At this stage, the degree of oxidation of polyphenols is higher, along with changes in other substances, resulting in the liquor primarily displaying orange-red and deep red hues. Old raw teas that exhibit a red liquor are crystal clear and are considered rare treasures. Good old raw teas are affectionately referred to by veteran tea enthusiasts as “red liquor old teas.”
The infusion colors of Pu'er ripe tea include:
Red and Bright: The liquor is red but lacks brightness. This indicates that the tea used for fermentation is relatively tender. Observing the leaf base, most appear short, thin, blackish-red, and rich in substances.
Red and Lustrous: The tea liquor is not very concentrated, transparent and red with a luster, known as “red and lustrous.” If the luster is weaker, it is called “red and bright.” Observing the leaf base, most appear dark red with a tinge of yellow and have a robust taste. This color is commonly seen in Pu'er tea that has undergone six months of fermentation.
Red and Dark: The liquor is red but dark, slightly blackish, and lacks brightness. Observing the leaf base, most appear soft and reddish-brown with a mellow taste. This color is commonly seen in Pu'er tea that has undergone seven months of fermentation.
Red and Brown: The liquor is red and concentrated, with a purplish-black hue. It is even and bright, with a vibrant feel. Observing the leaf base, most appear brown and less supple, with a mellow taste. This color is commonly seen in Pu'er tea that has undergone eight months of fermentation.
Brown: The liquor is black with a purplish hue, red, and bright, with a vibrant feel. Observing the leaf base, the color is mostly dark brown and hard, with a mellow taste. This color is commonly seen in Pu'er tea that has undergone nine months of fermentation.
Good tea liquor shares certain characteristics, regardless of specific colors. Good tea liquor should be clear, glossy, and heavy, pleasing to the eye. Conversely, inferior tea liquor appears dull, dark, turbid, and thin, which is unpleasant to look at. These qualities correspond to the tea's quality: if the tea is rich in gum and has abundant, clean, and pure internal substances, the liquor will be glossy, heavy, and clear. On the other hand, if the tea is low in gum and internal substances, impure, and full of impurities, the liquor will be dull, dark, turbid, and thin. These qualities are unrelated to the color and depth of the liquor, only to the quality of the tea.
The reasons for such poor-quality teas include the following aspects:
Tea tree variety, unclean production environment, excessive kneading, fermentation issues, insufficient drainage, inadequate heat treatment, over-processing, dampness and re-greening, dyeing and additives, excessively high temperature during fixation, improper brewing, and improper storage, among others.
Cold-induced cloudiness is unavoidable, but reheating restores clarity and brightness. This can be further controlled by improving the tea tree variety. Most floating particles in the tea liquor are still downy hair and external contaminants. The transparency and brightness of the tea liquor can better reflect the quality of the tea.