The raw tea cakes are mainly green and dark green, some of them turn yellow and red, and white for the buds. Ripe tea cake color is black or reddish brown, some bud tea is dark golden yellow, there is a strong heap of fermented flavor, similar to the smell of mold. Lightly fermented ones have a flavor similar to cinnamon, while heavily fermented ones have a stuffy straw mat smell.

The picture above shows Puerh raw tea.

2, the flavor is very different.

Raw tea, strong flavor, full of tea flavor, tea aroma, tea broth is fragrant, bitter. However, a good tea bitter sweet, astringent can be born. If the bitter and astringent flavor persists in the mouth, the quality of this tea is definitely not good or not Puerh tea at all. The tea is sweet and the flavor is mellow and smooth.

Ripe tea, strong and sweet, almost no bitterness (except half-ripe), with a bunch of flavor, slightly watery. Inferior ripe tea has a strong ripe flavor and odor. With the passage of time, the ripe flavor will gradually fade away, the taste is dry and astringent, and there will be no obvious back sweetness and salivation.

The picture above shows Puerh ripe tea.

3. The color of the soup leaves varies greatly.

The tea is raw! After brewing, raw tea leaves are soft, fresh, elastic and vibrant! The ancient color of the tea leaves can make you feel its vitality, vigor and natural charm even if it has been stored for a long time. Raw tea soup color is clear, bright, transparent and crisp.

Ripe tea is different. After brewing, the leaf bottom is thin and black, without the youthful vigor of the year. With serious water to make old tea, the bottom of the leaf will be moldy like rags. Poor quality ripe tea soup is dark, turbid, and even black to death.