Key points of core tasting of ancient tree Pu 'er tea

YuanJia131

Core Dimension: Focusing on "Quality"

1. Prioritize flavor: Focus on whether it stimulates saliva and leaves a sweet aftertaste, as well as the richness of flavor layers (such as clear sweetness, mellow depth, and smoothness), rather than solely pursuing "sweetness" or "bitterness.".

2. Focus on the aroma: Determine whether the fragrance is natural (such as honey aroma, orchid aroma, jujube aroma, etc.), whether it is long-lasting and free of off-flavors (such as burnt or warehouse odors), rather than relying solely on "smelling the dry tea.".

3. Key Experience: Vitality and Elegance  

After sipping high-quality ancient tea, one can sense a distinctive "wild mountain vitality," such as an open-mouthed sensation and throat comfort. These are key markers that distinguish ordinary tea from ancient tea.

Auxiliary Dimension: The leaf base serves only as a reference, rejecting the "theory of uniformity alone."

1. Key observations under the leaf: leaf flexibility (whether it is prone to break after brewing; high-quality ancient tree tea leaves tend to be more flexible), vein clarity, and leaf color uniformity (no obvious scorched edges or yellowing).

2. Clear Recognition: Most ancient tea trees are native species. Variations in leaf size and shape due to cross-pollination between different flowers or plants, as well as differences in the growth of apical and lateral buds on the same tea tree, are normal phenomena and should never be taken as evidence of "inferior quality.".