2, slippery: tea broth entrance smooth, is the tea broth to the mouth of a feeling, some of the tea broth entrance will be able to feel its roughness, and even after drinking found that the throat is dry and so on. The smoothness of the soup indicates that the tea soup is not dry or parched after entering the mouth, and the feeling it brings to the mouth is comfortable. Such a taste is likely to be found in palace and first grade materials with more buds.
3. Sticky: Stickiness is the viscosity of the tea broth, just like the feeling of drinking rice soup, with a unique sticky flavor. This kind of Puerh ripe tea is more common in spring tea with tender raw materials or old tea heads with good quality. Viscosity is one of the indicators for determining whether Puerh tea is rich in water-soluble substances, and the four substances that have a greater impact are tea polyphenols, amino acids, fructose and pectin.
4, Chen: similar to a hundred years of natural wood decay flavor, with a fresh smell of old, some people are very easy to confuse with the smell of mold, it is recommended to confuse the crowd can be used to dry warehouse tea and wet warehouse tea comparison tasting, so it is very easy to be distinguished. Ripe tea is also divided into new tea and old tea, if stored properly, the old tea is more fragrant, stronger and better to drink, but each stage of Puerh ripe tea has its own characteristics, the new tea also has the fragrance of the old, because the role of fermentation can not be ignored. Of course, many new tea drinkers describe this flavor as a muddy taste when they drink Puerh ripe tea. However, those who like to drink ripe tea know that this is the unique aroma of ripe tea.
5, mellow: general description of Puerh tea mellow, more with thick, positive together to describe, mellow, mellow is when the tea broth slides into the mouth, the tea is no miscellaneous flavor, odor, taste clean, pure. The mellow Puerh ripe tea gives people a pure natural enjoyment.