The classification of Pu 'er tea grades is based on tenderness, and the higher the tenderness, the higher the tenderness. There are three main points to measure tenderness. First, look at the number of bud heads. There are many bud heads with distinct layers and high tenderness. Second, it depends on the tightness of the rope (the degree of leaf winding), the degree of heavy fruit, the tightness, and the tenderness of heavy fruit. The third is the degree of gloss. Glossy and moist, good tenderness, but poor dryness! The following are the grading standards of Pu 'er tea.

Ultra-high-specification cables are compact, straight and thin, showing very good details; The endosperm soup is red in color, rich in fragrance, mellow in taste, and brown and tender at the bottom of leaves.

The first-class appearance of the cable is slightly tender and more obvious; The endosperm soup is red in color, mellow in taste, pure in aroma, and brown, red, fat and tender at the bottom of leaves.

The three-level appearance of the cable is tight, which is still obvious; The endosperm soup is red in color, mellow in taste, pure in aroma, and soft in brown and red at the bottom of leaves.

The fifth-class external cable is solid and slightly thinner; Endosperm soup is dark red in color, mellow in taste, pure in aroma, uneven in brown and red in leaf color and soft.

The seventh outer cord is thick and dense, brownish red and slightly gray. The inner soup is dark red in color, mellow in taste, pure in aroma, uneven in brown and red at the bottom of leaves, fresh and tender.

Eight-level lay rope is fat and strong, and the color is brownish red and slightly gray; The endosperm soup is dark red in color, mellow in taste, pure in aroma, and brown and tender in leaf bottom.

The cable with Grade 9 appearance is thick and firm, and the color is brownish red and slightly gray. The endosperm soup is dark red in color, mellow in taste, pure in aroma, and brown and tender in leaf bottom.

10 is slightly loose in appearance, brownish red in color and slightly flowery; Endosperm soup is dark red in color, mild in taste and aroma, and slightly reddish brown at the bottom of leaves.

Extended data:

Guide to Pu 'er Tea Tasting

When brewing Pu 'er tea, the amount of tea is closely related to drinking habits, brewing methods and tea personality, which is full of changes. As far as Yunnan people's tea drinking habits are concerned, the ratio of tea consumption to water quality is generally 1:40 or 1:45 when the root-retaining bubble method is adopted. If the "Kung Fu" soaking method is adopted, the amount of tea can be appropriately increased, and the concentration of tea soup can be adjusted by controlling the brewing rhythm. As far as the nature of tea is concerned, the amount of tea is also changing. For example, cooked tea and aged tea can be appropriately increased, while raw tea and new tea can be appropriately reduced. ?

Brewing Pu 'er tea: Pu 'er tea needs to be brewed with hot water first, which is called "tea washing". The concept of "washing tea" appeared in the Ming Dynasty. In the Book of Tea (Ming Dynasty), it was recorded that "whenever you make tea, you should first wash the tea with hot soup to remove its dirt and air conditioning, and it will be beautiful when cooked." For Pu 'er tea, the process of "washing tea" is essential. Because most Pu 'er tea is drunk every other year, or even a few years later.

Pay attention to the rhythm when "washing tea", put an end to "washing tea" for many times or "washing tea" at high temperature for a long time, and reduce the loss of tea fragrance. Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can avoid the tea soup from being too strong. The materials should be clay pots and teapots. After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea can also be a cold drink.

Tea water temperature: The mastery of water temperature plays an important role in the display of tea characters. High temperature is beneficial to the dispersion of aroma and the rapid leaching of tea aroma. However, high temperature is also easy to rush out bitter taste and burn some high-grade tea. The water temperature varies with tea. For example, brick tea, compact tea and aged tea with coarse raw materials are suitable for boiling water brewing;

High-grade bud tea (such as the newer Palace Pu 'er) and high-grade green cake with tender materials are suitable for proper cooling and brewing. Don't burn delicate tea leaves into "vegetable tea" at high temperature. When brewing some high-grade fresh green tea, in addition to direct cooling, the water temperature can be lowered without adding a pot cover or boiling water to avoid "water suffocation" caused by boiling tea. ?

Brewing time: The purpose of controlling brewing time is to fully and accurately show the aroma and taste of tea. Due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time were determined. The brewing time of old tea and coarse tea is long, while the brewing time of new tea and delicate tea is short; The brewing time of hand-shaking tea is long, while that of machine-shaking tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short. ?

References:

Baidu encyclopedia _ Pu 'er tea