As the saying goes, "one side raises one person with water and soil." Similarly, the tea trees raised with water and soil on one side are different. Therefore, it can be said that a large part of the texture of Pu 'er tea is naturally formed. As far as Pu 'er tea producing areas are concerned, the flavor of each tea area is different, and the bitterness and sweetness of Pu 'er tea in Menghai tea area, Pu 'er tea area and Lincang tea area are different.

Scientifically speaking, soil and water in different places contain different minerals, the degree of sunlight exposure is different, the degree of rainwater infiltration is different, fertilization and non-fertilization, pure natural wild release and manual intensive planting are different, tea trees have experienced different years and storms, their ability to absorb soil nutrients is different, their picking time and tea-making technology are different, and their manual deactivation and machine drying are also different. The same tea, loose tea and pressed tea, new tea and old tea,

Moreover, Pu 'er tea can be divided into raw tea and cooked tea. Raw tea tastes exciting, domineering, bitter, sweet and fluid. Tea lovers who pursue taste and heavy taste generally prefer raw tea; Cooked tea tastes soft and full, not bitter and astringent, slightly sweet and slightly sweet, not irritating, warming the stomach for health, and people with poor spleen and stomach prefer it.

It is difficult to distinguish the types of tea.

I heard a tea farmer tell such a joke when I went to Chashan the year before last. On one occasion, several foreign tea teachers came to Chashan to look for tea. He took out two kinds of tea for them to drink, one is ancient tea and the other is platform tea. According to the color, taste and leaf bottom of the soup, experts unanimously decided that Taitai tea is ancient tea, because it tastes domineering, the soup is golden and bright, and the leaf bottom is plump and attractive.

In fact, it can't be said that all foreign tea makers are fake, because Pu 'er tea is really difficult to identify, and it can basically be divided into ancient tree tea, big tree tea, small tree tea and platform tea. We often see various identification methods of websites, post bars and circle of friends. Some experts make a clear distinction between ancient trees and platforms, from taste, leaf bottom, soup color and even the number of veins. These seem to have been experienced and can see through everything in the world.

Prices are like clouds.

We all know that ancient tea is much more expensive than table tea, but it can be the same leaf. Some leaves are valuable, others are not. The main reason is related to the degree of social demand and the severity of business speculation. Ancient tea is valuable because there are few ancient trees. Taiwan tea is worthless, which is related to its taste and the psychological effect of being rejected by tea friends.

Just like rice, rice in different places is artificially given different prices because of different origins, different seasons, different tastes, scarcity, popularity and other factors.

Again, no matter what tea tastes good, it's worth drinking. If you think it's not worth it, it's not worth it. In the minds of tea drinkers and tea buyers, there is no unified standard for good and evil. Tea is a health-preserving thing in the mouth, which is beneficial to health. It is disturbing, delicious, quiet tea and quiet life.

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