How to judge new Pu-erh?

In evaluating the quality of new Pu-erh tea, there are several more important indicators:
 
1. The speed of watering is very important: because watering is very easy, and many reasons can cause watering, so the feeling of paying too much attention to watering will be confused. It is necessary to experience the watering purely because of the stimulation of tea. The method is to "experience the feeling before watering", that is, "lingual sensation". The time from the tea soup entrance to the lingual sensation appears to be the speed of watering. The faster the speed, the better.
 
2. The thoroughness of sweetness, the real high-quality tea, from the beginning of Returning sweetness, the bitterness ends, there is no lingual attachment, and the whole mouth has a very sweet feeling.

3. The fusion degree of the aroma, the proportion of the smell and the degree of aroma after drinking. The aroma of high-quality new Pu-erh is after drinking it and comes out of the throat, it lasts for a long time and is very refreshing.
 
4. Depth and Permanence of Throat Feeling: Tea with a deep throat feeling will have the experience of "mouth feels not as strong as throat feeling", and the touch in the deep throat will last for a while. In addition, Returning sweetness is very deep, and the fragrance source is also very deep, so it will have a stronger feeling in the throat than in the mouth. With a deep throat and a bitter, short soup, thick tea, the chest will have an unusually comfortable warmth under certain temperature and concentration conditions.

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How to judge new Pu-erh

There are many varieties of Pu-erh tea on the market and many people sell it. You can see Pu-erh tea in small shops on the streets, but do you know how to distinguish new Pu-erh tea products? Below I will share with you how to identify new Pu-erh tea products for reference only.

First, look at its shape. High-quality raw cakes should have a loose but not loose structure. For example, when the tea cake is pressed too tightly, the fermentation will be too slow. When the tea cake is pressed too loosely, it will affect the After the transformation of the taste and tea flavor, the change of tea aroma and looseness should be clearly defined, and the cloth pattern should not be expressed on the tea cake as much as possible.

Second, The tea noodles are oily and high-qualityraw cakes, and the cake noodles should look oily. If the cake noodles are too boring, they should be affected by the process or harvesting season and the environment.

Second, the oily tea cakes are relatively rich in pectin.

Third, the noodles should not have too many yellow slices. When the tea cake has too many yellow pieces, it means that the fresh leaves are too old when harvested. After being killed, rolled, and dried, the fresh leaves will look like yellow pieces. When making tea cakes, they should be selected again to make good raw cakes.

Fourth, the aroma is out. Excellent raw cakes, such as smelling the cake body, should have a light and unique aroma, but also no other odor.

Fifth, the taste is heavy and mellow. When drinking high-quality new tea, the change in taste should have the unique tea quality and aroma of the tea species, which is mellow and heavy.

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