Pu'er tea

Column: raw pu directly reprocessed into finished products and cooked pu reprocessed after artificial rapid fermentation, with two shapes: loose tea and pressed tea; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. Pu 'er tea is made of fresh leaves of Yunnan big leaf species, also called Pu 'er loose tea. Its appearance is thick, its color is moist or brownish red, commonly known as pig liver color. It tastes mellow and sweet, has a unique old fragrance, and has the reputation of "beauty tea"

Tea-horse road

Tibetan proverb: "Gacha fever! Add summer heat! A is hot! " Chinese means: "Tea is blood! Tea is meat! Tea is life! "

The fiery praise from the snowy plateau points to a colorful and ancient cultural event: the ancient tea-horse road.

The ancient tea-horse road was the route that Yunnan Pu 'er tea was transported abroad in the past. The main line is "three roads and six lines", that is, the first line from North Road to Beijing; The western highway leading to Tibet; South Road Line 4 leaves Nanyang or goes to other places. Among them, the route into Tibet has the longest history and the most difficult conditions. This line started in the Tang Dynasty at the latest, which was crucial to the prosperity of Dali and Lijiang in history. Pu 'er tea sold in Tibet passes through Lijiang and enters Tibet (Shangri-La) and Kangzang. Some of the tea that entered Kangzang were sold in Muli, Xiangcheng, Daocheng and Litang, and some went to Arrow Furnace (now Kangding) to change the bamboo basket packaging in Yunnan into cowhide packaging, and then moved on, taking the Kangzang line and transporting it to Lhasa and other places. The road is long and there are many obstacles.

During the Ming and Qing Dynasties, five ancient tea-horse roads centered on Pu 'er and radiated at home and abroad:

Guanma Avenue transits the inland provinces and Beijing from Pu 'er via Kunming; Jiang Lai Tea Ceremony crossed the river from Pu 'er to Laizhou, Vietnam, and then spread to Tibet and Europe. In the dry season, the tea ceremony crossed the Lancang River from Pu 'er via Simao Nuozha, and then left Myanmar in Menglian. Mengla tea ceremony passes through Mengla from Pu 'er, and then it is sold to all parts of northern Laos or out of Nanyang. JD.COM Tea Ceremony originated from Pu 'er, Jinghong, Menghai and Rhoda in Myanmar.

At present, there are still many complete sites of ancient tea-horse roads in Yunnan, such as Qiyi Street in Old Town of Lijiang, Lushi Town in Lincang and Peacock Ping in Ninger County.

The ancient tea-horse road has made Pu 'er tea sell well in all provinces and regions of China, and exported to Singapore, Malaysia, Myanmar, Thailand, France, Britain, North Korea, Japan, Hong Kong, Macao and Taiwan and other countries and regions, enjoying a high reputation internationally.

Pu 'er tea with a long history

Bronze tea fragrance Yunnan is the birthplace of tea trees in the world, and the roots of all kinds of tea in China and even the world are all in Yunnan Pu 'er tea producing area. Pu 'er tea has a very long history. According to the earliest written records-Eastern Jin Dynasty? Chang Qu's "Huayang Guozhi" infers that as early as 3,000 years ago, during the cutting period of King Wu, Pu people, the ancestors of Yunnan tea planting, had already offered tea to Zhou Wuwang, but there was no such name as Pu 'er tea at that time.

The name of Pu 'er tea was first named in the Middle Ages, which originated from national or geographical names. In the Tang Dynasty, Pu 'er tea began to be planted and produced on a large scale, which was called "General Tea". During the Song and Ming Dynasties, the Central Plains gradually understood Pu 'er tea and began to play an important role in the country's society, economy and trade.

In the Qing Dynasty, when Pu 'er tea reached its first peak, Zhi Heng in Yuhai, Yunnan Province said, "Popular tea is famous all over the world ... the tea mountain is 800 miles in Fiona Fang, and hundreds of thousands of people went into the mountains to make tea, which was bought by tea customers and transported everywhere"; Pu' er tea began to become the national gift of royal tribute tea and foreign envoys; Puyi, the last emperor, said in his palace that "Longjing is drunk in summer and Pu 'er is drunk in winter". ..... Ruan Fu, a scholar in Qing Dynasty, recorded that Pu 'er tea is famous all over the world, especially in Beijing. In the late Qing Dynasty and the early Republic of China, the price of Pu 'er tea was the highest. Scholar Chai said in Brahma Record that "Pu 'er tea ... is warm and delicious, especially those who are produced in foreign countries and rely on the state, and its price is equal to gold. The tea taster said: The ratio of Pu 'er to Longjing, and the ratio of You Shaoling to Yuanming are all the same-that is to say, the price of good Pu 'er tea at that time was twice that of silver (or gold)! From the Republic of China to the Anti-Japanese War, Pu 'er tea developed to a certain extent, and many old-fashioned teas of this period still remained. Our taste is very good now, but because of the extremely high price, counterfeiters abound.

Between the outbreak of the Anti-Japanese War in modern times and the founding of New China, the whole tea industry in Yunnan was depressed and barren; But for a long time after liberation, Yunnan tea production attached importance to black tea and green tea; Did not inherit and carry forward the fine tradition of Pu 'er tea; Even large-scale felling of ancient tea gardens that have been destroyed for hundreds of years, instead of planting asexual Taiwanese tea, the traditional technology of Qizi cake tea has been interrupted for nearly half a century; However, it is worth mentioning that in 1975, Yunnan began to produce Pu 'er cooked tea.

In recent years, with the development of social economy and the improvement of living standards, Pu 'er tea has attracted people's attention for its powerful health care function and charming taste. The popularity spread from Nanyang Hong Kong and Taiwan to Guangdong, then back to Yunnan, and then quickly affected the whole country. As a result, there are many speculators who follow the trend, and fake and shoddy products appear from time to time; Mixed fish and dragons, floating clouds flying; During these three to five years, the heat was fierce and the cold was fierce. Fortunately, during this period, the traditional technology of Pu 'er tea has been restored, and people's cognition of the value and quality of Pu 'er tea has become more and more rational.

Edit the national standard of Pu 'er tea in this paragraph.

The national standard of Pu 'er tea was issued in 2008, and will be formally implemented on June 5438+February 1 2008.

The definition of Pu 'er tea in the national standard is that Pu 'er tea must be made from Yunnan large-leaf sun-dried green tea within the scope of geographical indication protection and made by specific processing technology within the scope of geographical indication protection. According to the regulations of the General Administration of Quality Supervision, Inspection and Quarantine, the protection scope of geographical indication products of Pu 'er tea is: Pu 'er City, Xishuangbanna Dai Autonomous Prefecture, Kunming City, etc.1/639 townships to which the city belongs.

The national standard of Pu 'er tea was jointly issued by Yunnan Provincial Government Information Office, Yunnan Provincial Department of Agriculture and Yunnan Provincial Bureau of Quality and Technical Supervision. Wu Xiduan, Secretary-General of China Tea Circulation Association, told the reporter that tea produced outside the protection scope of the above geographical indications cannot be called Pu 'er tea, nor can tea made from tea purchased by Yunnan tea enterprises outside the protection scope of the above geographical indications be called Pu 'er tea.

Wu Xiduan explained that two years ago, because Pu 'er tea was very popular with merchants, many tea enterprises from Fujian, Guangxi, Guizhou, Myanmar and Vietnam came to invest in processing Pu 'er tea, which caused market confusion. Although in 2008, with the gradual cooling of Pu 'er tea market, most of these enterprises withdrew from the processing of Pu 'er tea, but in order to further standardize the market and avoid this situation from happening again, it is necessary to introduce the national standard of Pu 'er tea.

It is understood that by the end of September 2008, 852 tea production and processing enterprises in Yunnan Province had obtained food production licenses. At present, only these enterprises can produce Pu 'er tea, and high-quality Pu 'er tea can be labeled as a geographical indication product Pu 'er tea.

The function of editing this paragraph of Pu 'er tea.

First, Pu 'er tea is mild and does not hurt the stomach. Modern people have a stressful life, great pressure, common stomach diseases, deficiency of qi and blood, and abnormal diet. Generally speaking, for tea lovers, light fermented tea really has the scruples of "unbearable lightness".

2. Pu 'er tea is a healthy drink with scientific basis. Modern people "make money with their lives" abound. After the anti-cancer and health-care function of Pu 'er tea was confirmed by the medical profession, the concept of "keeping a long life with little money" not only strengthened the belief of tea lovers, but also attracted many new tea friends. In addition, the pharmacological characteristics of Pu 'er tea, such as removing fat, promoting digestion, reducing weight and slimming, have swept the hearts of countless beauty-lovers and middle-aged and elderly people.

Thirdly, Pu 'er tea is easy to brew, foam and operate. Properly aged Pu 'er tea is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. It doesn't need to compare notes like alpine tea, but it has the fun of tea, even without losing the convenience of tea bags.

Fourth, Pu 'er tea is easy to preserve and its tea quality is changeable. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. Tibetan tea people participated in the "production and completion of tea" to a certain extent.

5. Pu 'er tea is a drinkable antique. Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.

Edit this paragraph about the health care and pharmacology of Pu 'er tea.

For a long time, Pu 'er tea has been highly praised for its excellent tea quality, thirst quenching and refreshing, and special medicinal effects. The pharmacological action of Pu 'er tea has long been recorded in the ancient spectrum. Zhao Xuemin of A Qing Dynasty said in his Compendium of Materia Medica: "Pu 'er tea is warm, ... bitter, and can relieve greasy cattle and sheep poison, but it should not be used for those who are weak. Bitter expectoration, defecation. Pu' er tea paste is as black as paint. It is better to sober up first, to be green, to promote digestion and phlegm, and to clear the stomach and produce fluid. " With the change of modern living environment, carcinogenic factors are everywhere, and modern people can be said to be in the shadow of cancer. In fact, as early as ten years ago, the anti-cancer effect of Pu 'er tea was confirmed by the Cancer Institute of Kunming Medical College, Yunnan Province, and was recognized by the world at the 19 1 Asia-Pacific Cancer International Conference.

Edit the classification of this paragraph of Pu 'er tea.

(1) classified by law

Raw tea: fermented in a natural way after picking, the taste of tea is more exciting, and it will fade after many years. Good old Pu 'er generally does this.

Cooked tea: through scientific artificial fermentation, tea becomes gentle and soft and delicious. The demarcation point is after 1973.

The water brewed by raw tea is turquoise, and the cooked tea is golden red.

(2) Classification by storage method

Dry storage of Pu 'er refers to storage in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10~20 years.

Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Because the things in tea are destroyed more, and often have mud or musty smell. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to get moldy, which is not good for human health, so we do not advocate selling and drinking wet-stored Pu 'er.

(3) Classification by appearance

Manchu Emperor Qizi cake tea Gong-class wild ancient Qiao Mu tea raw cake 1, cake tea: flat disc shape, in which each Qizi cake has a net weight of 357 grams, which is the old unit of measurement: seven Liang, and every seven is a barrel, which means seven seven seven seven four nine, representing the meaning of having many children, hence the name Qizi cake.

2. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g-5g.

3, brick tea: rectangular or square, 250 grams-1000 grams, made this shape mainly to facilitate transportation.

4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms.

5. Thousand taels of tea: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Thousand taels of tea.

6. Loose tea: Pu 'er tea, which is not pressed in the process of making tea, is loose tea, which can be divided into thick fat leaf tea made of whole tea and small strip bud tip tea made of bud tip.

7. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea.

Edit the brewing and drinking of this paragraph of Pu 'er tea.

1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.

2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.

3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. The hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.

4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.

5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.

Edit the health care effect of this paragraph of Pu 'er tea.

For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. At the same time, the unique flavor of Pu 'er tea is also related to its natural transformation process. After the cooked Pu 'er tea is processed by a special processing program, it is broken into tea balls of different sizes and shapes, which are naturally dried in the shade. Then according to the transportation requirements, put them into baskets and transport them to other places. Yunnan is located in the frontier of the motherland, and Xishuangbanna is next to Yunnan. The mountain is high and dangerous. In ancient times, transportation was extremely difficult. Tea was transported by caravan and cattle gang, and it was delayed for a long time on the mountain road. In some sections, the caravan can only go twice a year, while the cattle gang can only go once a year. Tea leaves jolted on horseback and cattle's backs for a long time, and the contents inside slowly changed, resulting in the unique luster of Pu 'er tea being brighter and more fragrant. The efficacy and function are doubled. The detoxification and therapeutic effects of Pu 'er tea are recorded in Brahma Record written by Chai Calyx in A.D. 1925, Compendium of Materia Medica, Interview with Simao, Tips of Physics, Herbal Mirror, News Record of Southern Yunnan and other ancient books collected in Qing Dynasty. In recent years, the physiological and pharmacological effects of Pu 'er tea have been further studied at home and abroad, and the functions of Pu 'er tea have been further developed. The new research found that Pu 'er tea has beauty efficacy, and is known as the "beauty upstart", which can deeply detoxify. Pu 'er tea can produce body fluid to quench thirst, relieve summer heat, detoxify and relieve constipation. MM especially suitable for constipation. With the help of Pu 'er tea, the stomach and intestines can be adjusted and normal functions can be restored. Completely solve the acne caused by constipation and the bad breath problem of "lady killer"; Can get rid of dull complexion. One of the greatest effects of Pu 'er tea is that it can reduce blood lipid content, relax blood vessels, accelerate blood circulation, and solve dull complexion and various annoying spots caused by poor qi and blood. Can slim down and tighten the skin. Dr Emile Carobbi, director of clinical teaching at Santoni Medical College, made a clinical trial with Yunnan Pu 'er tea, which proved that "Yunnan Pu 'er tea has a good effect on reducing the content of lipid compounds and cholesterol". Therefore, insisting on drinking Pu 'er tea can achieve the effects of losing weight, lowering blood fat and lowering blood pressure.

Edit this paragraph: a personalized health drink with harmony between man and nature.

1. Geographical indication: Pu 'er tea is unique to Yunnan. The unique geographical location has created the rich endoplasm of Yunnan tea, which is also the root of Yunnan Pu 'er tea.

2. Rich taste: The unique climate in different days in Yunnan has made Pu 'er tea "one mountain blindly" and "ten mountains and ten flavors". There are no similarities in shape, color, fragrance and quality between different producing areas.

3. Green food: Yunnan is a frontier province with backward industrial industry, and there are basically no chemical enterprises in many tea-producing areas. This also ensures the pollution-free and pure natural green quality of Yunnan Pu 'er tea.

4. The older the tea, the more fragrant it is: the long history and unique tea-drinking culture have created the characteristics of Yunnan Pu 'er tea.

5. Harmony between man and nature: Chen Fang, a natural place, has experienced the catalysis of wind, rain and time, and sublimated the connotation and taste of Yunnan Pu 'er tea, just like life. This is also the unity of nature and man in Pu 'er tea.

6. Personalized drinks: rich internal substances, distinctive fragrance and changeable taste make Pu 'er tea better meet the multi-level drinking needs of modern people.

7. Healthy drinks: A variety of tea elements and trace elements with high content and the best water solubility and release make Pu 'er tea synonymous with health.

Yunnan Pu 'er tea is famous because of its seven unique characteristics, which makes Pu 'er tea gradually enter the market and develop into a promising industry!

Yunnan Pu 'er tea is a kind of tea with strict requirements on the origin of raw materials, production technology and hygiene requirements. However, there is no uniform standard in aroma, taste and drinking method. This is why Pu 'er tea allows people of different ages, classes, skin colors and constitutions to find their favorite Pu 'er tea. Pu 'er tea is not only an inclusive tea, but also a distinctive tea.

Edit this paragraph of Pu 'er tea table "ancient and modern mixed drinking".

There is also a saying circulating in Kunming: "Good-looking but plain clothes, delicious but tea soaked rice". Yunnan caravan transported Pu 'er tea to Diqing and Tibet. People in Tibetan areas use Pu 'er tea and butter to make butter tea. Herdsmen in Xinjiang and Inner Mongolia drink milk tea with milk or horse milk. In fact, they are all popular "mixed drinks" and can be used with meals. Yunnan Pu 'er tea can be developed into a "mixed beverage" with good export feeling.

Pu 'er tea as a dish

Pu 'er tea can be used as a dish besides drinking. Its main advantages are removing greasy and clearing the stomach. So Pu 'er tea is mostly used in cook the meat. On the other hand, the mellow aroma of Pu 'er tea can increase the taste of dishes and add icing on the cake. The premise of cooking with Pu 'er tea is to choose high-quality Pu 'er tea. At present, there are fewer Pu 'er dishes in Guangzhou than in Hong Kong and Taiwan. In Taiwan Province Province, a series of complicated Pu 'er dishes have been developed, such as Pu 'er chicken, Pu 'er fish, Pu 'er shell, Pu 'er egg, Pu 'er Buddha jumping wall and so on.

1. Pu 'er elbow

Soak pig's elbow in tea soup (remove tea leaves) to remove its oily smell, and then stew it in a pot. Or directly add various sauces to the tea soup, and then add pork elbow for slow stew. Until the pig's elbow is stewed and the tea is fragrant into the meat. The greasy elbow and deoiled Pu 'er tea are wonderfully blended here, which not only relieves the greasy taste but also adds tea fragrance.

2. Chrysanthemum and Pu 'er smoked pigeons

Put chrysanthemum, Pu 'er tea leaves and brown sugar into a pot to dry-burn, and smoke pigeon meat. The aroma of Pu 'er tea and caramel permeates into pigeon meat, which is sweet and delicious and does not hurt the stomach.

3. Pu 'er stewed ribs

This box of stewed ribs is made of slow steamed ribs with Pu 'er tea soup. Add rock sugar and salt, and it tastes first-class.

4. Pu 'er tea porridge

Make tea with Pu 'er tea and chrysanthemum, and cook porridge with its tea soup. But the color of Pu 'er tea determines that this porridge is red with black color.

Edit Yunnan Pu 'er Tea Appreciation in this paragraph.

It is mainly appreciated by observing the shape, soup color, aroma, taste, leaf bottom and packaging of Pu 'er tea.

Appreciation of Yunnan Puer Sancha

1. Look at the appearance

Look at the appearance, first of all, look at the strip shape of tea, whether the strip shape is complete, whether the leaves are old or tender, the old leaves are larger and the young leaves are thinner; The smell of dry tea depends on its color and purity. The dry tea of high-quality Yunnan Pu 'er loose tea is old and fragrant (some will contain dried mushrooms, Chinese medicine, dried longan, dried mold, camphor and so on. ), there is no difference, and the taste is mixed. The color is brown or reddish brown (pig liver color), oily luster, reddish brown (commonly known as red cooked), fat and strong, and less broken tea. The inferior ones are slightly stale or just stale, even with sour taste or other miscellaneous taste. The rope is thin and incomplete, dark brown in color and dry and dull.

Look at the color of the soup

Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er loose tea, the tea soup is red and bright, with a "golden circle", and there seems to be an oil-beaded film on the soup. The quality is inferior, the tea soup is red but not thick or bright, and there are often dust substances suspended in it, and some even turn black, commonly known as "sauce soup".

Smell

Hot sniffing and cold sniffing are mainly used, with hot sniffing to see the purity of aroma and cold sniffing to see the durability of aroma; High-quality hot-smelling aged fragrance is obviously rich and pure, with strong "gas sense", while cold-smelling aged fragrance is long, which is a sweet taste. The inferior ones are not fresh, but they are mixed with sour taste, putrid smell, rusty water smell or other miscellaneous smells, and some of them are "smelly and musty".

Step 4 taste

Mainly from the smoothness, sweetness and throat of the taste. High-quality taste is mellow, smooth, throat-moistening, sweet, and tongue root produces fluid; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".

Look at the bottom of the leaf.

Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete and whether it remains soft. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden.

Tasting of Yunnan Pu 'er Tea

1. Look at the package.

Yunnan Pu 'er pressed tea is mostly packaged with traditional packaging materials, such as cotton paper for inner packaging, bamboo leaves, bamboo baskets for outer packaging, hemp rope and silk for binding, etc., which are also accepted and recognized by the majority of Pu 'er tea lovers. Check whether the packaging materials are clean and tasteless, whether the packaging is tight, correct and firm, whether the size of the outer packaging is close to the tea body and whether it is loose; Whether the cotton paper is pure cotton, whether the handwriting is clear, etc. In addition, other innovative packaging forms and exquisite small packaging should also be carefully examined.

Step 2 show up

Mainly depends on uniformity, compactness, color, tenderness and uniformity. , to see whether the shape is correct, whether the edges and corners are neat, whether the rope is clear, and whether there is delamination or falling off. For example, Yunnan Qizi cake tea (7572,7542,7262, etc. ) It is required to have a diameter of 20cm, a medium thickness (2.5cm), a thin edge (1.0cm), and the "mortar" is located in the center of the cake, the tea cord is clear, without delamination or edge drop, and the elasticity is moderate.

Look at the color of the soup

Mainly depends on the depth and brightness of the soup, high-quality Yunnan Pu 'er pressed tea, and the tea soup is bright. Inferior, the tea soup is not bright, and there are often dust or flocculent substances suspended in it, and some even have the color of "soy sauce".

Smell

Hot sniffing and cold sniffing are mainly used, and their methods are the same as Pu 'er loose tea. The high-quality hot smell aroma is obviously rich and pure, the cold smell aroma is long, and the taste is very sweet and refreshing. The inferior ones have a low aroma, some are mixed with sour taste, rancid smell, rusty water or other miscellaneous smells, and some are "smelly and musty" and "rotten".

Step 5 taste

It is basically the same as Pu 'er loose tea, mainly from the sense of smoothness, sweetness and throat moistening. High-quality taste is mellow, smooth and sweet, and the tongue root produces saliva; The inferior taste is dull, not slippery, not sweet, uncomfortable on both sides of the tongue base, and even produces a sense of "astringency".

6. Look at the bottom of the leaves

Mainly depends on the color and quality of the leaf bottom, to see whether the soaked leaf bottom is complete, whether it remains soft and bright. High-quality brown-red color, uniform and bright, few flowers, complete leaves, soft leaves, no corruption, no hardening; The inferior ones are mottled, with dark hair, or the leaves rot and harden. In addition, to identify the quality of Yunnan Pu 'er pressed tea, we should also pay attention to whether the internal and external quality are consistent, whether it is "covering tea" or "sprinkling tea" with good tea outside and tea residue inside.

In addition, in judging the year of Pu 'er tea, there are not many teas that have been on the market for more than five years, so it is difficult to judge by the senses. Consumers should pay more attention when buying. The above points can be used as the main basis for judging the year. For example, ethylene glycol with a general aging period of five to ten years has a strong smell, clear soup color and good taste; For one to three years, the smell is dull, slightly raw, watery or green.