For those who are drinking Pu-erh tea for the first time, it is recommended
to drink cooked tea because it tastes smooth and easy to accept. Raw tea has
strong tea flavor and wildness, so it is recommended to save it first. Can make
it taste alcohol after slow fermentation.
Pu-erh tea is produced in Yunnan. It is a general term for various types of Yunnan compacted tea made from fermented and autoclaved green or black tea, including Tuocha, cake tea, square tea, and tight tea. The excellent quality of Pu-erh tea is not only reflected in its aroma, taste and other drinking value, but also because of its valuable medicinal effects. Therefore, many people often regard Pu-erh tea as a good health product.
When I first started drinking Pu-erh cooked tea, I felt a little like traditional Chinese medicine. Unlike the astringency of green tea, not the bitterness of black tea, there is an unexpected tenderness, and the aftertaste is endless. The problems that may occur when drinking ordinary tea, such as stomach injury, insomnia, polyuria, etc., not only does Puer tea appear, but also has the effect of nourishing the stomach and promoting sleep, which is magical.
Old tea is often old in color, and white mold spots can be seen. After brewing, the soup is cloudy and even black. Good tea, raw tea, the tea soup is clear, the bottom of the leaf is soft and elastic; after brewing tea, the bottom of the leaf is dry and thin like firewood sticks.
Master the following four tricks, so that you can easily distinguish the quality of Pu-erh tea:
The first trick: looking at the tea residue, the color of the cooked tea is reddish brown, very soft, and can be squeezed into a mud. The inferior Pu-erh tea residue is hard to touch and feels like thick fiber.
The second trick: look at the tea cakes, good Pu-erh tea cakes are neat and clean, very shiny;
The third measure: smelling tea, good Pu-erh tea smells of wood, not musty;
Fourth trick: tasting tea, the tea made from the good Pu-erh tea is bright and clear, and it tastes fresh in the mouth, there is no tingling of the tongue or throat, and you can still feel a scent of tea after drinking, not a musty smell.
Pu-erh tea is produced in Yunnan. It is a general term for various types of Yunnan compacted tea made from fermented and autoclaved green or black tea, including Tuocha, cake tea, square tea, and tight tea. The excellent quality of Pu-erh tea is not only reflected in its aroma, taste and other drinking value, but also because of its valuable medicinal effects. Therefore, many people often regard Pu-erh tea as a good health product.
When I first started drinking Pu-erh cooked tea, I felt a little like traditional Chinese medicine. Unlike the astringency of green tea, not the bitterness of black tea, there is an unexpected tenderness, and the aftertaste is endless. The problems that may occur when drinking ordinary tea, such as stomach injury, insomnia, polyuria, etc., not only does Puer tea appear, but also has the effect of nourishing the stomach and promoting sleep, which is magical.
Old tea is often old in color, and white mold spots can be seen. After brewing, the soup is cloudy and even black. Good tea, raw tea, the tea soup is clear, the bottom of the leaf is soft and elastic; after brewing tea, the bottom of the leaf is dry and thin like firewood sticks.
Master the following four tricks, so that you can easily distinguish the quality of Pu-erh tea:
The first trick: looking at the tea residue, the color of the cooked tea is reddish brown, very soft, and can be squeezed into a mud. The inferior Pu-erh tea residue is hard to touch and feels like thick fiber.
The second trick: look at the tea cakes, good Pu-erh tea cakes are neat and clean, very shiny;
The third measure: smelling tea, good Pu-erh tea smells of wood, not musty;
Fourth trick: tasting tea, the tea made from the good Pu-erh tea is bright and clear, and it tastes fresh in the mouth, there is no tingling of the tongue or throat, and you can still feel a scent of tea after drinking, not a musty smell.
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