The first step in selecting Puerh tea is a must-have
skill for every tea friend. Although it is a very personal matter to choose the
cooked tea you like to drink, it is a very rational thing to comprehensively
evaluate a Puerh cooked tea. We can comprehensively judge a Puerh tea from the
seven characteristics of shape, thickness, smoothness, lubricity, sweetness,
purity, aroma, and choose the one that suits us.
1. Shape identification.
There are a lot of tea friends who get the tea the first thing is to open it and drink it, but they ignore an important evaluation step, which is to look at the shape of dry tea first. Experienced tea drinkers and tea artists can see just the dry tea A hundred and nine are not separated.
Specific method: After pouring out the dry tea, observe the color, shape, crushing, etc. of the tea leaves. The dry tea contains the original information of the tea leaves, including the processing and craft conditions, as well as the storage conditions.
2. Thickness of tea soup.
The thickness of the tea soup is related to the inner quality of Puerh tea. The thick and slippery touch of the tea soup is proportional to the suspended gum in the tea soup. The "mellow" we mean refers to the thickness of Shupu. The rich texture of the tea soup is like drinking fresh milk or honey water, and the thin texture of the tea soup is like drinking wine or lemonade.
3. The slip of tea soup.
slippage is also related to the thickness of the tea soup. The thicker the tea soup, the more the slippage will be. The tea soup enters the mouth for a while, and flows through the throat to the stomach. It is very round, intimate, and natural.
4. Moisture of tea soup.
Tea soup has a cool and moist feeling from the tongue surface or the entire mouth or throat, which makes people feel very comfortable (cooked Pu with a fermentation degree of 7 to 7.5 points can not only experience the moist feeling, but also enjoy the tongue surface or the bottom of the tongue The thrill of Shengjin).
5. The sweetness of tea soup.
After the tea soup is in contact with the tongue and face, you can quickly feel the sweetness, and it will spread in the mouth and last for a long time. A cooked pudding with a rich inner quality, even if the tea soup is light to colorless, you can experience the sweetness in a sip (people have the highest ability to distinguish bitterness, followed by sourness, again salty, and sweetness is the worst of).
1. Shape identification.
There are a lot of tea friends who get the tea the first thing is to open it and drink it, but they ignore an important evaluation step, which is to look at the shape of dry tea first. Experienced tea drinkers and tea artists can see just the dry tea A hundred and nine are not separated.
Specific method: After pouring out the dry tea, observe the color, shape, crushing, etc. of the tea leaves. The dry tea contains the original information of the tea leaves, including the processing and craft conditions, as well as the storage conditions.
2. Thickness of tea soup.
The thickness of the tea soup is related to the inner quality of Puerh tea. The thick and slippery touch of the tea soup is proportional to the suspended gum in the tea soup. The "mellow" we mean refers to the thickness of Shupu. The rich texture of the tea soup is like drinking fresh milk or honey water, and the thin texture of the tea soup is like drinking wine or lemonade.
3. The slip of tea soup.
slippage is also related to the thickness of the tea soup. The thicker the tea soup, the more the slippage will be. The tea soup enters the mouth for a while, and flows through the throat to the stomach. It is very round, intimate, and natural.
4. Moisture of tea soup.
Tea soup has a cool and moist feeling from the tongue surface or the entire mouth or throat, which makes people feel very comfortable (cooked Pu with a fermentation degree of 7 to 7.5 points can not only experience the moist feeling, but also enjoy the tongue surface or the bottom of the tongue The thrill of Shengjin).
5. The sweetness of tea soup.
After the tea soup is in contact with the tongue and face, you can quickly feel the sweetness, and it will spread in the mouth and last for a long time. A cooked pudding with a rich inner quality, even if the tea soup is light to colorless, you can experience the sweetness in a sip (people have the highest ability to distinguish bitterness, followed by sourness, again salty, and sweetness is the worst of).
6. Purity of tea soup.
Purity is an important indicator of whether the fermentation process of
cooked tea is superb. Whether the fermentation environment is hygienic, the
method is correct, the degree of fermentation is appropriate, and the storage
environment is ideal can be considered from the purity of the tea soup.
7. Aroma of Puerh cooked tea.
The aroma of Puerh cooked tea is the most difficult to capture. The aroma of cooked tea is closely related to the quality of raw materials, fermentation degree and aging time of cooked Puerh. Professional terms include "cheese flavor", "bean flavor", "ginseng flavor", "fructose flavor", "caramel flavor", "fruit flavor", "camphor", "osmanthus smell ", "jujube flavor", etc., but we have heard and said the most Describes the aroma of cooked Puerh is "aged aroma".
7. Aroma of Puerh cooked tea.
The aroma of Puerh cooked tea is the most difficult to capture. The aroma of cooked tea is closely related to the quality of raw materials, fermentation degree and aging time of cooked Puerh. Professional terms include "cheese flavor", "bean flavor", "ginseng flavor", "fructose flavor", "caramel flavor", "fruit flavor", "camphor", "osmanthus smell ", "jujube flavor", etc., but we have heard and said the most Describes the aroma of cooked Puerh is "aged aroma".
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