1. Shape identification (dry evaluation): Shape factors include: stringing, crushing, cleanliness and color.

1. Cord: Cord refers to the size, length, thickness and weight of various tea-making raw materials (tea seeds). By looking at the tea strips, we can know the age and tenderness of fresh tea leaves and the level of processing technology.

2. whole crushing: whole crushing refers to whether the size, length and thickness of individual strips of tea are uniform, whether the whole combination is symmetrical and whether the proportion is appropriate.

3. Cleanliness: Cleanliness refers to tea inclusions (stems, seeds, etc.) and non-tea inclusions (weeds, leaves, silt, hair, hemp rope and bamboo chips, etc.) in tea.

4. Color: mainly refers to the color and gloss of tea itself.

Generally speaking, a good Pu 'er tea is clear, fat, neat and tight, with nothing more than tea impurities. Cooked tea and raw tea over 1 years old are brownish red (commonly known as pig liver color) or brown, oily and shiny; Compacted tea (brick, cake, lump, melon, etc.) has even and straight appearance, neat edges and corners, clear mold lines, no delamination and falling surface, neat spreading surface and moderate elasticity. And those Pu 'er teas that smell miscellaneous and musty, and the surface looks fuzzy and gloomy, withered and even moldy, are all inferior.

2. Endoplasmic identification (wet evaluation): Endoplasmic factors are divided into aroma, taste, prevarication and leaf bottom.

1. Aroma: Smelling aroma is mainly about smelling whether there is odor, musty smell, the level of aroma and the lasting length of aroma. Pu 'er tea mainly depends on the purity of aroma, and distinguishes musty taste from stale aroma. The musty smell is a bad smell, which makes people unhappy. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like longan fragrance, jujube fragrance, betel nut fragrance, etc. In short, it is a pleasant fragrance. Those with musty, sour, oily, burnt, cyanine, roasting, stuffy or other peculiar smells are inferior products.

2. soup color: that is, the color and brightness of tea soup. The soup of Pu 'er tea is bright, red and reddish brown. If the soup color is red and clear, it is high-quality Pu 'er tea, and the dark red and reddish brown soup colors are normal. Yellow, orange or light, or dark and turbid are inferior.

3. Taste: Taste includes sour, sweet, bitter, bitter, bitter, salty, alkaline and miscellaneous taste. Mainly according to the shade, strength, freshness, bitterness and sweetness and pure difference to evaluate the priority. A good Pu 'er tea should be mellow, smooth and sweet. Mellow refers to the long-lasting change of fragrance after entering the mouth; Smooth means that the tea leaves are fresh and thick, and the feeling of touching silk with tea in the mouth; Returning to sweetness means that after the entrance of tea soup, the saliva is produced on both sides of the tongue, which has obvious sweetness.

4. Leaf bottom: tea residue after boiling. Looking at the bottom of the leaf mainly depends on the age, uniformity, crushing, bright and dark color and the degree of leaf expansion. Good tea is full and consistent in color, tough in kneading and intact in leaves. < P > I hope it helps you.