The tea aroma of Pu-erh tea is mainly based on the
large-leaf arbor Pu-erh tea. There are other types of Pu-erh tea in Yunnan,
such as small leaf species, mid-leaf varieties and shrub Pu-erh tea. Both
Yibang tea area and Menghai tea area have small leafy tea gardens. Especially,
Yibang tea area has always been known for its tea leaves of Puer tea, which is
well-known throughout the country and most popular among the Qing dynasty courts.
Fragrance is the most superficial appreciation in tea tasting. The flavor is purely olfactory, and it is also the most direct and instinctive. Generally, after accepting the taste of incense, it will directly produce that pleasant and fluttering reaction and feel satisfied. The current style of tea tasting has received too much emphasis on the taste of the fragrance, which promotes the general development direction of tea production. It focuses too much on the requirements of fragrance, and gradually loses the rich and deep charm of the original tradition. The surface tea fragrance floats gorgeously and beautifully. Pu-erh tea tasting is different from other tea types. Yunnan's big leaf Pu-erh tea is very strong and rich in tea. It is blended with camphor and shows a noble, ancient, masculine and bright tea. Pu-erh tea mixed under the camphor trees also has certain special effects. Therefore, the camphor incense of Pu-erh tea has become a natural beauty.
Pu-erh tea often has several flavors such as sweet, bitter, astringent, sour, water, tasteless, etc. These flavors may exist in a single bubble Pu-erh tea alone, or multiple flavors may coexist at the same time. Among them, sweetness is the dream of Puer tea tasters; bitterness and astringency are the unique flavors of tea, especially the old tea hands mostly like to have proper bitterness; sourness and water are not liked by everyone, Puer tea should try to avoid it The taste of sour and water; although tasteless is not a taste, it is customary to treat light and tasteless as the taste of Pu-erh tea, which is also tasteless! The light sweetness in sweet tea is so elegant, not harmful to health, but also satisfying the heart The craving for sweetness at the same time, because of the indifferent sweetness, has also promoted Pu-erh tea to the state of art. Pu-erh tea is Yunnan big leaf tea, and its ingredients are relatively saturated and thick. After a long period of aging, the bitter and astringent taste is slowly weakened by oxidation, and it is even completely gone, while the sugar remains in the tea. After soaking, it is slowly released into Pu-erh tea with a sweet taste.
The better Pu-erh tea is brewed to the back, the sweetness becomes stronger and stronger. In the ranks of Pu-erh tea, using the same batch of Pu-erh tea as raw materials but different manufacturing methods, it is possible to age out the sweetness of honey. Only the Pu-erh tea products made from raw tea cyanine are pure and elegant in the tea soup, and can best represent the authenticity of Pu-erh tea. The sweetness of Pu-erh tea is based on old tree arbor tea and raw tea. The dry storage is the best, and it can best express sweetness.
Fragrance is the most superficial appreciation in tea tasting. The flavor is purely olfactory, and it is also the most direct and instinctive. Generally, after accepting the taste of incense, it will directly produce that pleasant and fluttering reaction and feel satisfied. The current style of tea tasting has received too much emphasis on the taste of the fragrance, which promotes the general development direction of tea production. It focuses too much on the requirements of fragrance, and gradually loses the rich and deep charm of the original tradition. The surface tea fragrance floats gorgeously and beautifully. Pu-erh tea tasting is different from other tea types. Yunnan's big leaf Pu-erh tea is very strong and rich in tea. It is blended with camphor and shows a noble, ancient, masculine and bright tea. Pu-erh tea mixed under the camphor trees also has certain special effects. Therefore, the camphor incense of Pu-erh tea has become a natural beauty.
Pu-erh tea often has several flavors such as sweet, bitter, astringent, sour, water, tasteless, etc. These flavors may exist in a single bubble Pu-erh tea alone, or multiple flavors may coexist at the same time. Among them, sweetness is the dream of Puer tea tasters; bitterness and astringency are the unique flavors of tea, especially the old tea hands mostly like to have proper bitterness; sourness and water are not liked by everyone, Puer tea should try to avoid it The taste of sour and water; although tasteless is not a taste, it is customary to treat light and tasteless as the taste of Pu-erh tea, which is also tasteless! The light sweetness in sweet tea is so elegant, not harmful to health, but also satisfying the heart The craving for sweetness at the same time, because of the indifferent sweetness, has also promoted Pu-erh tea to the state of art. Pu-erh tea is Yunnan big leaf tea, and its ingredients are relatively saturated and thick. After a long period of aging, the bitter and astringent taste is slowly weakened by oxidation, and it is even completely gone, while the sugar remains in the tea. After soaking, it is slowly released into Pu-erh tea with a sweet taste.
The better Pu-erh tea is brewed to the back, the sweetness becomes stronger and stronger. In the ranks of Pu-erh tea, using the same batch of Pu-erh tea as raw materials but different manufacturing methods, it is possible to age out the sweetness of honey. Only the Pu-erh tea products made from raw tea cyanine are pure and elegant in the tea soup, and can best represent the authenticity of Pu-erh tea. The sweetness of Pu-erh tea is based on old tree arbor tea and raw tea. The dry storage is the best, and it can best express sweetness.
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