Requirements to be a Qualified Pu-erh

Everyone knows that Pu-erh tea can be said to be particularly unique in China's tea culture, because its own characteristics that do not expire, make Pu-erh tea into a more fragrant drinking. It can be said that in the past three hundred years, Pu-erh tea has always been used as a tribute to the royal family. No matter whether the emperor or the king, the waiter, the will, and the phase are particularly fond of drinking Pu-erh tea, a large group of tea friends in modern society are also Can not do without the life of Pu-erh.

Now the Pu-erh tea consumer market is so hot, many friends don't know how to choose Pu-erh tea with better quality. Let's just talk about how to choose a good Pu-erh tea so that consumers can buy it better.

First of all, the first place to see Pu-erh tea is the place of origin. Now it is the famous mountain Pu-erh era. A good Pu-erh tea must have a good mountain. The tea leaves from the famous mountains such as Banna, Pu-erh and Lincang can be counted. It is the basics of a good pu-erh.

Second, the drying method for good Pu-erh tea must be to dry the sun. It can't 

be dried by machine. The tea is dried during the processing to ensure the 

activity of the enzyme in the tea, so that it can be fermented and transformed in

 the future. So drying this point is crucial.

Third, the good tea leaves of Yunnan Pu-erh tea are all the large-leaf varieties of 

tea. Other small leaf species and middle leaf species are not the best Pu-erh tea 

manufacturing materials. Only Pu-erh tea processed with large leaf varieties can 

be regarded as It is a high quality Yunnan Pu-erh tea.

Fourth, everyone sees that good Pu-erh tea is mostly in the shape of cakes, bricks

, and tuo. Of course, many of the cooked teas are also in the state of loose tea, 

but raw tea needs to be pressed into a fixed shape because it needs to be 

transformed for a long time, so that it is more conducive to transformation in the

 later stage of the aging process.

Fifth, after the sun-dried tea, the raw tea needs to be slowly transformed into 

natural products after being pressed into a product. This is a natural fermentation

 process. Pu-erh cooked tea needs to be piled up immediately after drying, 

which is a process of artificial fermentation.

These points are the basic conditions for a Pu-erh tea. Only by meeting these 

requirements can we be regarded as the most common Yunnan big leaf 

sun-dried Pu-erh tea. The tea friends who just started can learn more. In the 

case of Pu-erh tea, it is not so good to buy some inferior products in the market.

For more infomation visit http://www.naturalpuerh.com