February** Dynamic Incentive Program
A good new tea may not be fragrant in dry tea, but it must be fragrant in a fair cup and at the bottom of the leaf (the bottom of the leaf exudes a vegetal fragrance). Ideally, you will feel a long-lasting aroma in your mouth. The bitterness should be able to be dissolved quickly, that is, the bitterness is not always there, but dissipates as quickly as possible. For old raw tea, the storage condition must first be normal, there is no peculiar smell, there is aroma in the fair cup, and there is a certain aged fragrance in the mouth (the comfortable taste of old things). The bitterness in the mouth should be weak and dissipate quickly, and the mouth will be sweet and long-lasting, and there will be no discomfort after drinking. This is a high-quality old raw tea. There are a large number of raw teas in the market, but many of them can only be classified as ration teas.
The quality of raw tea can be seen mainly from the following aspects:
The cord is complete and has good clarity.
High-quality Pu-erh raw tea has a complete tea bar and high clarity. The tea buds are moderate, and when picked, they are generally between one bud and two leaves to one bud and three leaves, and it is not ideal to be too tender or too old; The tea leaves are neat and clean, without impurities, and yellow flakes and tea stems should be minimized.
The aroma is high and persistent.
The aroma of high-quality Pu'er raw tea is high and long-lasting, which is not only manifested in the aroma of smelling, but also in the aroma of tea soup and hanging cup. The water in the tea soup has the best fragrance and good durability, and it is best to last for 7-8 bubbles.
The tea soup is full and smooth.
A good Pu'er raw tea has a full and heavy tea taste, and its brewing resistance should reach more than 10 bubbles without losing its original flavor. The texture of the tea soup should be soft and smooth, with delicate waterways, high viscosity, and a tongue-depressing feeling.
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High-quality Pu-erh raw tea should quickly produce a sweet and invigorating sensation after entering the mouth, especially at the bottom of the mouth. Although there is some bitterness, the requirement is that the bitterness dissipates quickly, the sweetness is fast and strong, and the sweetness in the throat is as deep as possible.
The soup color is pure and translucent.
The color of the Pu-erh raw tea soup may vary, but a high-quality Pu-erh raw tea soup should be transparent and bright, not cloudy. The oil texture of the tea soup should also be very good, and the process is not in place or there are impurities that will lead to the turbidity of the tea soup.