What are the basic characteristics of Yunnan Pu-erh tea:
The color is brown and red, the ropes are neat and tight, the taste is smooth, mellow, and smooth, and it is pleasant and comfortable to drink. Pu-erh tea loose tea: generally divided into special grade and grade one to ten grade Pu-erh tea. In terms of appearance: Pu-erh tea is brown and red in color (commonly known as pig liver color), with tender and tender lines and tight knots (due to the use of large leaf species as raw materials).
The grade of Pu-erh loose tea is based on tenderness, and the higher the tenderness, the higher the grade. Measure tenderness to see 3 points:
1) There are many bud heads, which are obvious, and the tenderness is high.
2) The rope (the degree of blade tightness) is tight, heavy and tender.
3) The luster is smooth, the luster is smooth, the tenderness of the luster is good, and the tenderness of the dry color is poor.
Pu-erh squeezed tea: the shape requires a neat and correct shape; the edges and corners are neat, no lack of corners; the thickness is uniform and the elasticity is moderate; the pattern is clear and the ropes are neat and tight; the color is black and brown. There are mildew flowers on the surface, and Puer tea with mildew points is of inferior quality.
Endogenous discrimination:
Soup color: bright, thick red, reddish brown. If the soup color is red and thick, it is high-quality Pu-erh tea, just like a glass of red wine; the deep red and red brown soup colors are normal. If it is orange or light, or dark and turbid are inferior.
Aroma: Mainly depends on the purity of the aroma, distinguishing between musty and old fragrance. The musty smell is a spoiled smell that makes people unpleasant.
Aged fragrance is a comprehensive aroma produced by the formation of new substances under the action of microorganisms and enzymes during the post-fermentation of Pu-erh tea. Some are like longan incense, red jujube incense, betel nut incense, etc. In short, it is a pleasant aroma. The highest level of Pu-erh tea aroma is also known as the Chen Yun of Pu-erh tea. Therefore, the fragrance of Chen is different from that of musty. If there is musty, sour, or other peculiar smells, aromas, etc. are abnormal.
Taste: The taste of Pu-erh tea should be mellow, smooth and sweet. It is not irritating, has no astringency, and is very comfortable. Returning sweetness means that the tea soup is thick and not irritating. After the tea soup is imported, the tongue base has obvious sweetness.
The color is brown and red, the ropes are neat and tight, the taste is smooth, mellow, and smooth, and it is pleasant and comfortable to drink. Pu-erh tea loose tea: generally divided into special grade and grade one to ten grade Pu-erh tea. In terms of appearance: Pu-erh tea is brown and red in color (commonly known as pig liver color), with tender and tender lines and tight knots (due to the use of large leaf species as raw materials).
The grade of Pu-erh loose tea is based on tenderness, and the higher the tenderness, the higher the grade. Measure tenderness to see 3 points:
1) There are many bud heads, which are obvious, and the tenderness is high.
2) The rope (the degree of blade tightness) is tight, heavy and tender.
3) The luster is smooth, the luster is smooth, the tenderness of the luster is good, and the tenderness of the dry color is poor.
Pu-erh squeezed tea: the shape requires a neat and correct shape; the edges and corners are neat, no lack of corners; the thickness is uniform and the elasticity is moderate; the pattern is clear and the ropes are neat and tight; the color is black and brown. There are mildew flowers on the surface, and Puer tea with mildew points is of inferior quality.
Endogenous discrimination:
Soup color: bright, thick red, reddish brown. If the soup color is red and thick, it is high-quality Pu-erh tea, just like a glass of red wine; the deep red and red brown soup colors are normal. If it is orange or light, or dark and turbid are inferior.
Aroma: Mainly depends on the purity of the aroma, distinguishing between musty and old fragrance. The musty smell is a spoiled smell that makes people unpleasant.
Aged fragrance is a comprehensive aroma produced by the formation of new substances under the action of microorganisms and enzymes during the post-fermentation of Pu-erh tea. Some are like longan incense, red jujube incense, betel nut incense, etc. In short, it is a pleasant aroma. The highest level of Pu-erh tea aroma is also known as the Chen Yun of Pu-erh tea. Therefore, the fragrance of Chen is different from that of musty. If there is musty, sour, or other peculiar smells, aromas, etc. are abnormal.
Taste: The taste of Pu-erh tea should be mellow, smooth and sweet. It is not irritating, has no astringency, and is very comfortable. Returning sweetness means that the tea soup is thick and not irritating. After the tea soup is imported, the tongue base has obvious sweetness.
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