How to Drink Pu-erh Tea for a New Comer

Drinking Pu-erh tea is a relaxing and enjoyable process, just enjoy the wonderful oral stimulation and body reaction brought by the tea soup. It is not necessary to stick to certain programs. However, if you master some simple techniques of tasting during the process of drinking tea, it is easier to judge the characteristics and advantages and disadvantages of tea in the fastest time. Moreover, a very professional look can not only absorb the envy of the rookie next to it. Eyes, and when buying tea, the boss does not dare to fool you.

Smells:

Pu-erh tea is rich in substances and has a large amount of aromatic substances. No matter how fermented or not, the degree has a unique aroma. Scented in general after the first or second bubble, deep into the mouth of the empty cup of the dry tea soup, feel the aroma of the tea through the rest of the cup into the nostrils, refreshing pleasure.

The aroma of Pu-erh tea is not as fragrant as Tieguanyin, and it is not as refreshing as Longjing(dragon well) and Biluochun. Pu-erh tea is more introverted and calm. Fresh tea, especially mountain tea, is mainly composed of elegant orchid, flower and fruit, and honey. Old tea shows musk, jujube, woody and so on.

Chewing tea soup:

I don't know if you can see those toothless grandmothers eating. They squirm 

their upper and lower lips and use the gums to touch the food to break it, so 

that it can be swallowed and digested. Because there are no teeth, the old 

people will have a more delicate feeling about the consistency and hardness 

of the food, including the shape.

We experience the soup of tea soup in a similar way: after the entrance of 

Pu-erh tea, the tongue slowly stirs the tea soup, so that the tea soup is in full 

contact with the tip of the tongue, the tongue, the root of the tongue and the 

upper and lower jaws. After a few seconds, drink a small tea soup and feel the

 taste of the tea soup to evaluate the consistency, smoothness and softness of 

the tea.

Feel returning to sweetness:

The return of sweetness of tea is an aftertaste produced by the combined action

 of saliva secreted by bitterness and the contents of the tea soup. The pursuit of

 returning to sweetness is also the direct experience we have when we drink 

Pu-erh tea, especially raw tea.

There are two main types of sweet substances in Pu-erh tea: sugars and natural

 nitrogen compounds (amino acids). It is very simple to feel the return to 

sweetness, just focus on the back of the tongue. Some teas come back quickly, 

some are slow, some last for a long time, others are fleeting. Some wonderful 

good teas, after drinking, returning to sweetness is strong and lasting. It is 

called "dipping the gums". At this time, you have to close your lips a little, 

otherwise you will not be careful if the saliva flows out.

For the rookie advancement, these three steps are enough. If you can 

concentrate on these three steps, you can say "I will drink Pu-erh tea." Even if 

there is good tea in front of you, you will not consciously temper the heavens. 

Of course, there are some more abstract experiences, such as throat, tea, body

 and the like, which may require a little talent, more accumulation, and the 

sensitivity of the body. That is not the realm that everyone can achieve.

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