How to identify the quality of Pu er tea?

1.Tenderness (rubbing tea residues, looking at leaf quality) The so-called tenderness refers to the ratio of the bud head and young leaves of a Pu'er tea, as well as the tenderness of the overall leaf quality. Pu-erh tea is not brewed, so the contents of the bud head and young leaves are not easy to distinguish, but it is easy to distinguish through the bottom of the Pu-erh tea leaves.

Pick up a few slices of Pu'er tea leaves and spread them out. We can see that the picking grade of Pu'er tea is single bud, one bud, one leaf, and so on. To identify the degree of aging of Pu'er tea leaves as a whole, it is necessary not only to look at them with your eyes, but also to pinch them with your hands.

Pinch the bottom of the leaf with your hands. The general principles of discrimination are:1

Pinch the bottom of the Pu'er tea leaves with your fingers, and the tenderness is good. Hard. Put it and put it, it means that the leaves are old.

2. The leaf veins are not convex, smooth and silky; The veins of the leaves are raised, and the tentacles are old. 3.The serrated edges of the leaves are gentle and tender, while the serrated edges are noticeably old.

4.The thick and soft mesophyll is the best, which represents good tenderness and rich content, and is mostly high-quality camellia raw materials; But it is soft and thin, and it is mostly a raw material for mesa tea; Hard and skinny are the worst. 2. Color (a visual reflection of tea raw materials) The color of Pu'er tea can directly reflect the raw materials and processing quality of a Pu'er tea.

Observe the color of Pu-erh tea leaves. It is best to compare several Pu'er teas together, otherwise they are easily affected by light, environment, and subjective factors. Looking at the bottom of the tea leaves, the general principles for distinguishing the color of Pu'er tea leaves are:

1.Depth: The depth should meet the color requirements of the tea leaves.

Tea leaves are preferably green and ink; If there are bursting spots, scorched leaves, red leaves, red stems, and broken leaves at the bottom of the leaves, it is not good. 2.Moisturizing:

"Run" refers to the smooth color and strong reflection of Pu'er tea leaves. "Dry" refers to coloring, dullness, or poor gloss. 3.

Fresh and dark: "Fresh" refers to bright color and freshness, indicating the freshness of the finished product. The initial preparation is timely and reasonable, which is the color of the new tea; "Dark" is characterized by a dark brown color, generally with thick fresh and old leaves, or improper initial preparation.

Three. The so-called uniformity (** and picking) is to see whether the tenderness, age, small, coarseness and crushing of a Pu'er tea are relatively uniform. Looking at the bottom of the leaf, the uniformity is relatively secondary.

Whether the bottom of Pu'er tea leaves is uniform or not is related to the picking and processing management of Pu'er tea. Some tea farmers pick tea indiscriminately, so the things reflected from the bottom of the Pu'er tea leaves vary in size. In the process of processing, some tea factories mix Pu'er tea picked from different mountains and in different batches, and the uniformity is poor.

Poor uniformity refers to the non-standard picking and production of tea, or the unreasonable combination after collocation. Four. Stretch (shows the activity of the tea) The better the Pu'er tea is spread, the better its activity.

Generally, the Pu'er tea leaves will be very flat after brewing with boiling water; Poor quality Pu-erh tea can only be partially and looks wrinkled and uneven. Looking at Pu-erh tea, it should be noted that some heavily twisted Pu-erh tea will still have a slight curl after being fully stretched, which is normal. However, if the bottom of the Pu'er tea leaves is completely spread out after brewing, for example, the paper is not elastic, or the shrinkage cannot be soaked thoroughly, it is a sign of defective process.

To sum up, from the bottom of the leaves, we can see whether Pu'er tea grows vigorously, the picking characteristics of Pu'er tea, and judge the advantages and disadvantages of Pu'er tea production process. The tea base can truly reflect the "true color" of tea.

How to identify the quality of Pu'er tea.

The identification of the quality of Pu'er tea is mainly based on the comprehensive analysis and judgment of people's vision, smell, taste and touch.

1. Strip rope: Strip rope refers to the size, length and thickness of the tea green used in various finished teas. By looking at the shape of the tea strips, we can preliminarily judge the tenderness of the fresh leaves and the level of tea making.

2. Uniformity: refers to the uniformity and completeness of the size, length, and thickness of the individual tea cords in the tea sample.

3. Color: It mainly refers to the color and luster brightness of the tea itself.

4. Clarity: refers to tea inclusions such as tea stems, tea residues, etc., and non-tea inclusions such as chili peel, hay, soil, hair, woven bags, etc.

The quality of Pu'er tea can be identified by three aspects: dry tea color, tea base, and tea soup.

1. Dry tea: blue-black.

The dry tea of authentic Shengpu should be a combination of blue-black and mixed with yellow and white hao, and in some years, the situation is that blue-black turns red and brown, while yellow and white hao turns into golden hao, and the rope strip should be a high proportion of Mingzhen Xinyao into a shuttle, less flaked; Be careful if you see any green or even implicit green tea noodles, either it's not Pu'er tea or it's not sun-dried green tea.

2. Tea soup: light yellow, yellow.

The tea should be pale yellow, yellow, amber yellow, the color of the tea soup has a sense of warmth, if you see any green or cold tones, you should be careful.

3. Tea base: yellow-green, dark green.

The bottom of Shengpu tea is yellow-green, dark green, high activity, soft, exciting, elastic, no variegation, strips and shapes, and still maintains the whole leaf shape for good tea.

If you see that most of the leaves at the bottom of the tea are not available, showing the multiple folds of the accordion, or showing curly edges, it is probably not a good tea.

The brewing method of Pu-erh tea

1. Root soaking method.

After washing the tea, leave a part of the tea soup brewed in the teapot from beginning to end, do not pour the tea soup dry, generally take two out of eight or leave half out of half, and then pour water after each soup until the tea becomes light, at this time, it can be simmered for a long time.

2. Kung Fu tea brewing method.

The characteristic of this brewing is that you can well appreciate the changes in the waterway of a tea, see whether it is resistant to brewing, and experience the changes in the color, aroma, taste and so on of each brewing soup.

3. Boiling method.

This brewing method is suitable for the selection of coarser old tea, if the brewing method uses Western-style glassware, you can see the dynamic picture of boiling tea, you can also appreciate how the color of the tea soup is moistened by a wisp of the process, you can add a lot of fun, if you use pottery with the color of ethnic minorities, it is another flavor.

The quality of Pu'er tea can be identified according to four points: tenderness, color, evenness, and stretch. Tenderness: The tenderness needs to pinch the tea residue and look at the leaf quality.

Tenderness is based on the proportion of bud heads, young leaves and overall leaf quality in Pu'er tea. The color of the bottom of Pu'er tea can reflect the raw materials and processing advantages of Pu'er tea. Uniformity:

Evenness reveals the harvest. The evenness is to see whether the Pu'er tea is old and tender, the size, the thickness and the whole crush, and whether it is uniform. Stretch:

Stretch can show tea activity. The better the stretch of the bottom of the Pu-erh tea leaves, the better the activity. <

The quality of Pu'er tea can be identified according to four points: tenderness, color, evenness, and stretch.

1. Tenderness: The tenderness needs to pinch the tea residue and look at the leaf quality. Tenderness is based on the proportion of bud heads, young leaves and overall leaf quality in Pu'er tea.

Pu-erh tea is not brewed, and it is not easy to distinguish the content of its bud head and young leaves, but it is easy to distinguish through the bottom of Pu-erh tea. Spread out the Pu'er tea leaves, you can see that the picking level is single bud, one bud and one leaf, and so on.

2. Color: The color of the bottom of Pu'er tea can reflect the raw materials and processing advantages of Pu'er tea. Observing the background color of Pu'er tea leaves can be compared with several Pu'er teas, otherwise they are easily affected by light, environment and subjective factors.

3. Uniformity: Uniformity can expose the picking situation. The evenness is to see whether the Pu'er tea is old and tender, the size, the thickness and the whole crush, and whether it is uniform. It is related to the picking and processing management of Pu'er tea to see whether the bottom of Pu'er tea is uniform.

4. Stretch: Stretch can show the activity of tea. The better the stretch of the bottom of the Pu-erh tea leaves, the better the activity.

High-quality Pu'er tea leaves, after brewing in water, the leaves will be very flat; Inferior Pu'er tea, on the other hand, can only be partially and looks uneven. If the bottom of the Pu'er tea leaves is completely spread out after brewing, such as the paper is inelastic, or the shrinkage cannot be opened, it is a manifestation of defects in the process.

The method of identifying good and bad Pu'er tea is as follows:

1. Old tea is often old in color, and white mildew can be seen, and the soup is astringent and turbid or even black after brewing. Good tea, raw tea has a clear tea soup, and the bottom of the leaves is soft and elastic. After brewing, the bottom of the leaves is dry and thin, like coarse fiber.

2. Look at the tea cakes and strips, a good Pu'er tea cake is neat and clean, and very shiny. A good raw putiao hidden trouser cord is clear and stout, and a good ripe pujin bud is significant.

3. Smell the fragrance of tea, good Pu'er tea smells like a mountain fragrance, not a musty smell. A good raw pu smells fresh and natural, and a good cooked pu has no miscellaneous smell or pile smell.

4. Taste the taste, the tea brewed from good Pu'er tea is bright and clear, and it tastes like a mouthful, without a feeling of numbness or dry throat, and you can still feel a tea fragrance after drinking. A good shengpu returns to Ganshengjin, and a good ripe pu is smooth and smooth, and does not hang on the throat.

5. Looking at the color of the soup, the red and clear color of the soup is a high-quality Pu'er tea, and its color is like red wine. It is normal for the color of the stove to be dark red and reddish-brown, but if the soup is dark red, dark and turbid, it is inferior.

6. Looking at the tea residues, the color of ripe tea is reddish-brown, very soft, and can be kneaded into mud, and the inferior Pu'er tea residues are very hard to the touch, like the feeling of coarse fiber.