Tips on Pu'er tea: blending, pure ingredients, one mountain and one taste

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Pu'er tea is becoming more and more known to the general public, and many new tea lovers have joined in and started drinking Pu'er tea. Many new tea lovers know Iceland, Lao Banzhang, Xigui tea, and pure material tea. I heard that these are all good teas. What is the definition of good tea in your heart? Is it the pursuit of quality, good taste, suitable for you, or...


Today, the editor has simply compiled a few common knowledge about
Pu'er tea for your reference only:
There are many forms of Pu'er tea blending and pure tea blending. Old tea drinkers are familiar with Menghai, Lincang, and Pu'er tea areas. Raw materials from different regions, tree species, grades, and picking seasons can be blended. After reasonable blending, Pu'er tea will have a lot of room for aroma, taste, and even later transformation.
In addition to the good psychological feeling that the word "pure" brings to pure tea, if we dig deeper, it actually cannot stand the test. What is pure material? Same area? The same mountain top? The same village? The same tea garden? Or a single plant? Or is it the same tree?


Pureness is relative, fighting may be the absolute.
Where does the Yishan Yiyi of Pu'er tea come from?
There are thousands of Pu'er tea mountains, each with its own characteristics. Yishan Yiyi, as the name suggests, refers to tea grown on different hills, and the final tea flavors are also different. Whether drinking Pu'er tea or studying, Yishan Yiyi is one of the key words that cannot be avoided.
So, what makes Pu'er tea unique?
Due to the different altitude, soil, climate environment of each tea area, as well as factors such as tree species, tree age, etc., the color, aroma, and intensity of the tea produced will be very different. In short, they all have their own distinctive characteristics, which together create the unique taste of Pu'er tea.

When we drink tea, tea drinkers pay different attention to the nature of Pu'er tea. Some focus on the drinking value and quality, while others focus on the warm or cold nature of the tea. So how to choose the Pu'er tea that suits you? This is also a question that many tea drinkers consider.
According to the processing technology of Pu'er tea, it is divided into raw tea and cooked tea. According to the different years, it is divided into new tea, mid-term tea and old tea. Comparing raw tea and cooked tea, from the perspective of production technology, the tea properties of cooked tea are milder; compared with new tea, the tea properties of old tea are milder. Raw and cooked teas each have their own characteristics. You can choose the tea that suits you according to your personal preferences and body constitution.


Are the "taste" and "texture" of Pu'er tea the same?
When drinking Pu'er tea, the aroma, taste and texture are often mentioned topics. Many people think that the taste and texture are similar, and they are the same feeling after drinking it in the mouth. Are they really the same? In fact there is a difference between the two.
Taste belongs to the category of taste. After the tea soup enters the mouth, it will stay in the mouth for a certain period of time. During this period, we need to fully mobilize the taste organs of the human body to make accurate judgments on whether there are foreign flavors in the tea soup, whether the taste is separated, the intensity and duration of the sweetness aftertaste, and the overall intensity of the tea soup.
Taste belongs to the category of touch. Mouthfeel refers to the direct feeling of food in people's mouths caused by touch and chewing, such as salivation, smoothness, bitterness, fusion, viscosity, throat-locking feeling, etc.; therefore, mouthfeel is another experience independent of taste.



The above content will be shared here. Whether it is blending, pure ingredients, well-loved famous mountain tea or ancient tree tea, depending on your various circumstances, it is best to taste and experience what suits you.