High-quality Pu-erh tea not only looks good in appearance, but also smells very comfortable. On the contrary, inferior Pu-erh tea is uncomfortable and unpleasant to look at. So, how to choose the best Yunnan Pu’er tea?
Let’s take a look at it, so that we know how to choose good quality Pu’er tea when we buy it.
First, choose according to the production area
If you want to choose a good quality Pu’er tea, you must first understand its production area, usually In most cases, Pu-erh tea is grown in the mountains and forests away from artificial pollution. It is produced by artificially planted tea trees. It has certain requirements on the climate, and not all environments are suitable for growth. Currently, it is mainly produced in Yunnan Province, my country.
1. Menghai production area
Menghai has eight tea mountains, located west of the Lancang River, from north to south, They are: Mannuo, Menghai, Mengsong, Nannuoshan, Pasha, Hekai, Bulangshan, Jinghong and Mengsong; Bada is in the west. It is the hometown of Pu’er tea and the earliest place for domestic tea production. There are wild “tea tree kings” 1700 years ago and artificially cultivated tea trees more than 800 years ago.
Menghai tea area has a mild climate and abundant rainfall throughout the year, and the tea tree growing season is surrounded by clouds and mist all day long, creating a unique environment for the growth of tea trees. Although they belong to the same tea area, but Due to the geographical location of each mountain, its taste also has its own characteristics.
2. Lincang production area
Lincang tea area is located in the southwest of Yunnan and is the hometown of the world-famous Yunnan large-leaf tea. The tea area also has many “popular” tea products, such as Fengqing Dianhong tea, Xigui tea, Iceland tea, busy lung tea, Xiaohusai tea, Ba Nuo tea, Knowing tea, Daxueshan tea, Nahan tea, etc. .
Lincang is located in the Tropic of Cancer, with undulating mountains and peaks. Natural environment elements such as natural environment, air and so on have created the wild ancient tea tree community of more than 800,000 mu in Lincang Tea District.
In general, Lincang tea has good aroma, heavy astringency and slight bitterness, bright and clear soup color, obvious throat rhyme, and sufficient tea flavor.
3. Simao production area
Simao production area is mainly located in the north of the east of the Lancang River, including Xiaojinggu, Wuliangshan, Lulu Mountain, etc. , Usually the aroma of tea in this production area is flatter than the previous two production areas, not too strong or bitter, on the contrary, it is more refreshing and refreshing, which is very suitable for people who like light taste.
4. Yiwu Tea Area
Yiwu Tea Area mainly produces Pu’er tea, and mostly raw tea , The tea products are named after the mountain, including Dingjia Village, Luoshuidong, Wind Village, Mahei, Gaoshan, Walong, Manxiu, Bow, Baisha River, Lengshui River, Tongqing River, Mint Candy, Phoenix Nest, etc. For different regions, the crafts are slightly different, and the coexistence of raw tea and cooked tea will also occur.
Yiwu has a long history of tea production. As early as the Yongzheng period of the Qing Dynasty, the “Pu’er tea” from the six major tea mountains was listed as a tribute to the royal family.
Yiwu Tea Mountain is the best protected among the six ancient tea mountains, with the most ancient tea gardens (trees) remaining and the largest yield. Yiwu tea has a great reputation and unique quality. Of course, we It should also be selected reasonably and avoid excessive hype.
[Selection suggestion]
To choose Pu-erh tea from these three tea producing areas, it is mainly up to you Those who like strong flavors or light flavors usually prefer those with high bitterness and richness, and the natural Menghai tea production area is the best choice; and those who like slightly more heavy flavors, then choose the Lincang tea production area, and those who like light flavors, Simao The tea producing area is the best choice.
Second, according to raw and cooked selection
We all know that Pu’er tea is divided into raw Pu’er and cooked Pu’er due to different production techniques. There are differences in taste and nutritional benefits, but each has its own advantages. Raw Pu’er refers to the process of no fermentation, while cooked Pu’er is fermented and has less bitter taste in it.
1. Raw Pu-erh tea
Pu-erh raw tea is mainly made of Yunnan big-leaf sun-dried green tea as raw material. A variety of Yunnan tea leaves that are stored in a natural way without artificial “fermentation” and “stacking” treatment, but which have been processed and modified in shape, contain high levels of tea polyphenols and vitamins because they have not undergone too much treatment. .
Pu-erh freshly made raw tea or freshly aged raw tea will have a strong tea taste and astringency, which is irritating, so it is not recommended to drink it for a long time.
2. Cooked Pu-erh tea
Pu-erh tea is usually fermented in a heap during the production process, so the trend of tea properties is It is milder. After brewing, the soup is golden and moist, with a strong ginseng and jujube flavor. The tea is silky and smooth, with a rich mellow fragrance, so it is highly praised by Pu-erh tea people, and it is not irritating.
[Selection suggestion]
The choice of raw or cooked Pu’er tea mainly depends on what flavor you like. If you like the fragrance and strength, raw Pu is naturally the best choice; if you like mellow and smooth, it is recommended to choose cooked Pu, and if the gastrointestinal function is not good, it is recommended to choose Shu Pu; if you want to use it to cool down raw materials Po can too.
Three, according to tea shape selection
Different from other teas, Pu’er tea is also different in tea shape, and different The quality of tea shape is also very different, so when choosing, understanding the shape of tea is also the key, mainly from the five directions of tea cake, brick tea, Tuo tea, old tea head, and loose tea.
1. Cake tea
Pu-erh tea cakes are mainly in the shape of flat discs, which are the most popular among Pu-erh teas. Common, the general weight is 357g, and every 7 pieces of cake tea is packaged into a tube, so it is also called “seven-child cake tea”, usually this kind of tea is made of high-quality Pu’er, so the quality is very good.
2. Tuocha
The shape of Tuocha looks like a round bread from the top, and looks like a thick-walled bowl from the bottom, and the middle is concave. Quite distinctive, each net weight is 100 grams, 250 grams, and now there are mini Xiaotuo tea each with a net weight of 2 grams to 5 grams, usually this kind of Pu’er is also made of high-quality raw materials.
3. Brick tea
Brick tea is also called autoclaved tea. Square or rectangular, usually the quality of this tea is lower than the first two.
4. Laochatou
Old teatou is also called natural tuo, which is the relatively fat and tender buds in sun-dried green tea. High tenderness and high pectin content. During the fermentation process of ripe tea, it naturally curls or entangles into lumps, forming a tea head, and the aged tea head is tight, fully fermented, and very resistant to foaming. The essence of the cooked tea, the taste and soup color are also excellent.
5. Loose tea
Loose tea is not compressed during the tea making process, and the tea leaves are loose Strip-shaped Pu-erh tea can be divided into thick and fat leaf tea made from whole tea leaves, and thin strip-shaped bud-tip tea made from bud tips. Usually, the quality of this kind of pu-erh tea is relatively inferior. , is not recommended for selection.
[Selection suggestion]
Select according to the shape of Pu-erh tea. Usually, most of the intermediate and superior products are Tuocha and cake tea. The second is old tea head, brick tea, and the worse is loose tea, soPicking is not recommended.
Fourth, identify the quality of the selection
If you want to choose the best quality Pu’er tea, there is actually another kind of The more intuitive method is to start directly with the color of Pu’er tea, mainly by looking at the color of the tea cake, the color of the tea soup and the color of the leaf bottom.
1. Look at the color of the tea cake
Whether it is old tea, new tea or raw tea, the shape of Pu-erh tea is even and correct, and the rope is thick. , the buds are fully displayed.
The appearance of raw tea is exposed, dark green and oily, and the color of cooked tea is dark brown, tan, and maroon is normal.
Pu-erh tea with mildew and mildew on the surface is of inferior quality.
2. Look at the color of the tea soup
Whether it is raw Pu’er or cooked Pu’er, the tea soup brewed from high-quality Pu’er tea is transparent , shiny, and the soup looks oily on top.
The tea soup of inferior Pu’er tea is black and black.
The color of the freshly made raw tea soup is mainly yellow-green, and the clearer the better.
3. Look at the color of the bottom of the leaf
In general high-quality sun-green pressed tea, the bottom of the leaf is fresh, plump and elastic, even after a long time Natural aging, the bottom of the leaves has gradually turned from maroon to dark maroon, and this characteristic will not disappear.
If you see sticky edges and scorched flakes at the bottom of the leaves, it means that the production process is not perfect. If you see black and hard stalks, it means that it is moldy changed.
[Selection suggestion]
According to the quality of Pu-erh tea, it is usually necessary to choose tea cakes that have an oily feel Yes, the tea soup should also be transparent and shiny, and the color of the bottom of the leaves should be the same. Usually, this is a good quality. If it looks dry and dull, and the soup color is dark and cloudy, don’t choose it.
People often say that tea tastes delicious, and the right one is the best. Obviously wearing size 37 shoes, if you insist on wearing size 36 shoes, you will only be injured. When the crowd is shouting, it is better to listen to your inner voice.
One of the most taboo things about drinking tea is listening to others say that this tea is good, so it is good to drink this tea. Thousands of people praise, it is better to have a drink.
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