Low quality pu-erh tea features

Posted by naturalpuerh on November 21st, 2019

We have our own pu-erh and black tea garden in the famous tea producing area in Puer City, Yunnan.Our tea garden associated with blue sky and white clouds, neighboring with forest and grass, thriving quietly in the mountains beside the Lancang river.No air pollution, no pollution of water source, no pollution of soil, no pollution of processing technology.

The quality of Pu-erh tea is mainly composed of two aspects: "shape" and " Internal quality ".
"Shape" refers to the form of Pu-erh tea that remains in a natural state before it is soaked, and is mainly distinguished from "bar shape", "old tenderness", "color characteristics", and "odor type".
 
"Internal quality" refers to the taste characteristics of tea after opening soup (bubbing). Generally, it is compared from four aspects: smell, soup color, taste, and leaf bottom (tea residue).
(1) The ropes are loose, light, flat, piercing, and broken;
(2) Tea buds are few, buds are small, and old and mixed;
(3) The color of the tea bar is yellow, dry, dark, noisy, and the color is sluggish;
(4) Dry sniffing odor through coarse old (dry straw taste), "cooked suffocating", musty smell, miscellaneous smoke, coke, sputum, acid and other strange smells;
(5) After the brewing, the smell of heat and smell is heterozygous, the flavor is not pure, the shortness is stagnation, the boring is low, and the duration of the aroma is short;
(6) Look at the color of the tea soup, which is dull and turbid, and the brightness is poor;
(7) The taste is light, shallow and tasteless, bitter, blunt, and there is no return to sweetness and watering;
(8) Leaf bottom (tea residue) with less buds, more tea stalks, mixed spots, hard and brittle texture, uneven length and length;
(9) Those who are mixed with non-tea inclusions.

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