First, don't be greedy for petty gain.
If you see any 9.9 packs of tea, you'd better not try it. Most of them have no good tea. This is a low-price trap. Merchants don't even want the cost. It's exhausting to rely on the amount of revenue. It is just a means to earn traffic, and it is basically impossible to care about customer experience and repurchase rate.
Second, drink from low to high and experience the taste and quality of each price.
Regardless of price or quality, it is recommended to drink from low to high. If you experience the high-quality Pu 'er tea first, you may never want to try the lower-quality tea again.
In this way, when you try tea in the future, you may unconsciously compare this high-quality tea, and naturally feel that everything is not good. Therefore, from low to high, you can experience the taste and quality of each price step by step.
Third, compare and choose tea according to personal preference.
Raw tea is not fermented tea. Most of the tea color is light, and the new tea is more intense and exciting, but it will be more gentle as time goes by. Radiation resistance, clearing away heat and fire, improving eyesight and clearing heart, etc. It is particularly comfortable to drink in summer, which is very suitable for friends who are prone to acne in hot weather.
Cooked tea is tea fermented by stacking fermentation. Tea soup is mainly red, and the tea is mild. Cooked tea can help digestion, relieve boredom and reduce blood fat, which is good news for foodies who like high-calorie food.
Choice of taste style
Raw tea from different producing areas has its own characteristics, and the taste of Dabanzhang tea area is mostly rich and exciting, and the body fluid is sweet; Most of the teas produced in Yiwu are rich in aroma, high in water content and soft in texture ... See if you prefer strength, variety or gentleness.
Fourth, reliable friends recommend
You can ask the old tea drinkers around you to recommend buying Pu 'er tea. After all, the older you are, the richer your knowledge and experience of Pu 'er tea will be. One can take it to seek stability slowly, and strive for perfection slowly and steadily!
Fifth, it is suggested that primary tea lovers can choose some brand teas first.
Brand is to help users simplify decision-making and choice. The guarantee of safety and quality is the foundation. There are many tea enterprises that create fine tea that consumers trust at any cost, which determines that only brands will have so many loyal audiences.
Acceptance and product cost performance are good. After getting started slowly, you can choose some good teas with relatively high prices and then compare them. In this way, you can take fewer detours, and the advanced speed of drinking Pu 'er tea will be very fast.
Sixth, learn to observe the shape and color of tea, and at the same time distinguish the taste of drinking.
1, look at the color of tea first.
That is, the color of tea, just like buying green tea, many people who love tea will want to pick some green and fresh ones, but when the appearance and color were once sought after by consumers, many additives such as pigments joined the market. So what is the appearance and color of a good Pu 'er tea?
Under normal circumstances, the tea leaves made of tender leaves are darker in color, brighter in soup color and lighter in leaf bottom color, while the older tea leaves are the opposite, often dry tea is gray or flowery, and the soup color and leaf bottom are darker or even flowery. If it is fresh leaves, usually the color of dry tea is smooth, the soup color is clear and bright, and the bottom of leaves is bright.
2. Look at the tea strips.
Whether it is loose tea or pressed tea, the most important thing for Pu 'er tea is to look at the rope. We can see the proportion of mixed leaves, such as the mixed leaves of Kulu Mountain, Yibang and Naka, and the rope will be tighter.
There are many middle-aged species in tea mountains such as Jingmai, Hekai and Youle, and the ropes are tight and thin, while the old class chapter and the old mane are almost big leaves, and the ropes will look fat. Even have the habit of making tea strips, which are loose. This kind of tea can be recognized when others tell you where it is after judgment.
3. Smell the dry tea.
There are differences in aroma, such as strength and fragrance type. There are obvious differences in strength and depth between Taitai tea and Gushu tea. The old tree tea smells fresh, while his wife Chaze feels erratic and frivolous.
4. Look at the soup color of tea.
Pu 'er tea has a variety of soup colors, including transparent, light yellow, golden yellow and dark yellow, as well as red, bright red, thick red, reddish brown and dark brown of cooked tea. But the soup color of good tea is * *, which should be transparent, bright, clear, thick and pleasing to the eye, while the bad tea soup is vague, dull and thin, disgusting and ugly.
5. Taste the tea soup.
Finally, you should drink a kind of tea by yourself. The taste standards of good tea are: fragrance, sweetness, smoothness, smoothness, sweetness and fluidity. Throat rhyme means that when you swallow tea soup, you can obviously feel the tea soup being swallowed down your throat or even deeper. The deeper the throat rhyme, the stronger the tea quality, the sweeter the tea taste, and the longer it takes to change the oral taste buds.
The raw materials of Pu 'er tea are big leaf, middle leaf and small leaf. The content of small leaf species is not as good as that of large leaf species, so it grows in Pu 'er tea area, and the age of the tree is over 100 years. But generally bitter, sweet and sweet, not as good as big leaf species, but the aroma is slightly higher than big leaf species.
Generally speaking, the older the tree, the lower the bitterness, the stronger the sweetness and smoothness, while the bitterness of Taitai tea is stronger, basically not sweet or less sweet. The farther south the tea area is, the stronger the tea flavor is, and the tea with strong tea flavor is mostly in Menghai and Lancang River outside Lancang River.
However, if we comprehensively evaluate the bitterness, sweetness and smoothness of the soup, some teas outside the river are not as good as those in Hanoi. For example, the taste of Yiwu tea is not as good as that of many tea mountains outside the river, but its value exceeds that of many tea mountains outside the river, because its taste is smooth and sweet.
6. Look at the bottom of the leaves.
Normal Pu 'er tea leaves are the same color, neither soft nor rotten, and there is no noise. In 10 year, yellow-green turned into yellow chestnut, and in 10 year, yellow chestnut turned into chestnut.
If there are coke edges and chips at the bottom of the leaves, the temperature of the water-removing pot is too high; If there are black and hard stems and leaves, the tea leaves are damp and moldy when they are born; If the leaves are normal in color but soft and rotten, ferment them with water. If there are red and red edges at the bottom of leaves, they are slightly stuffy when fresh or after rolling, and the catalysis of enzymes makes them turn red.
Brewed to the last leaf bottom, if it is old tree tea, it still smells normal. If it is platform tea, it will have a leaf smell. If the production process is faulty or stored badly, the leaf bottom will also have an odor.
Now that we have entered the friendly pit of Pu 'er tea, we should begin to learn how to distinguish and taste this kind of tea. You can buy related popular science books, and you can also exchange more products with friends who know tea. After all, it takes a long time to improve the skills of tea tasting and tea selection to succeed.