How to judge Pu-erh tea?

Posted by naturalpuerh on March 27th, 2020

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Dian black tea, is also known as DianHong or Yunnan black tea(Dian is the nickname of Yunnan Province, China). Dian black tea was created by Han tea farmers in the period of the Republic years（1912-1949）. Originally produced in Lincang, Baoshan, Fengqing, Xishuangbanna, Dehong and other places in the south and southwest of Yunnan Province.

In evaluating the quality of Pu-erh new 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 watering speed, the better.
 
2. The thoroughness of Returning 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 tea 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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