The soup color of Pu-erh tea has a very close
relationship with the quality and fermentation of piling. So how to distinguish
the quality of Pu-erh tea from the soup color, let's talk about the difference
between the soup color and the quality of Pu-erh tea.
Brown: The tea soup is black and purple, red and bright, with a sense of freshness. The leaf background is mostly dark brown and hard, and the taste is more mellow. This soup color is common in "Ninety percent Cooked" cooked common.
Red: red and bright, under-bright. It is a manifestation of lighter fermentation of cooked tea. The bottom of the leaf is mostly dark red and green, and the taste is often bitter. "Fifty percent cooked" cooked common soup color.
Red light: tea soup color is not very strong, red and transparent shiny. It is called "red light", and the weak luster is called red light. The bottom of the leaf is mostly dark red and yellowish, and the taste is more "sweet", the "sixty percent cooked" cooked common soup color.
Red thick: The soup color is red and dark, slightly black, under-bright, and the bottom of the leaf is mostly reddish brown and soft, and the taste is more mellow. This soup color is common in the "seventy percent cooked" cooked common.
Dark brown: The tea soup is dark black and has a sense of freshness. The leaf background color is mostly dark brown and hard, and the taste is more mellow. This soup color is common in the cooked common "more than ninety percent".
Yellow white: The tea soup is slightly yellow, almost colorless. The leaf background is black and hard and crunchy, like a "carbon strip". The mild taste is over-fermented, and it is already "heart-burning".
Reddish brown: The soup color is red and thick, red and purple are black, even and bright, with a sense of freshness. The bottom of the leaf is mostly brown and less soft, and the taste is more mellow. Eighty percent cooked Pu-erh common this soup color.
Brown: The tea soup is black and purple, red and bright, with a sense of freshness. The leaf background is mostly dark brown and hard, and the taste is more mellow. This soup color is common in "Ninety percent Cooked" cooked common.
Red: red and bright, under-bright. It is a manifestation of lighter fermentation of cooked tea. The bottom of the leaf is mostly dark red and green, and the taste is often bitter. "Fifty percent cooked" cooked common soup color.
Red light: tea soup color is not very strong, red and transparent shiny. It is called "red light", and the weak luster is called red light. The bottom of the leaf is mostly dark red and yellowish, and the taste is more "sweet", the "sixty percent cooked" cooked common soup color.
Red thick: The soup color is red and dark, slightly black, under-bright, and the bottom of the leaf is mostly reddish brown and soft, and the taste is more mellow. This soup color is common in the "seventy percent cooked" cooked common.
Dark brown: The tea soup is dark black and has a sense of freshness. The leaf background color is mostly dark brown and hard, and the taste is more mellow. This soup color is common in the cooked common "more than ninety percent".
Yellow white: The tea soup is slightly yellow, almost colorless. The leaf background is black and hard and crunchy, like a "carbon strip". The mild taste is over-fermented, and it is already "heart-burning".
Reddish brown: The soup color is red and thick, red and purple are black, even and bright, with a sense of freshness. The bottom of the leaf is mostly brown and less soft, and the taste is more mellow. Eighty percent cooked Pu-erh common this soup color.
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