Therefore, it is necessary for consumers to accurately understand Pu 'er tea and how to choose a good Pu 'er tea. According to national standards, Pu 'er tea must conform to the "Four Principles".
1. Pu 'er tea protected areas are 1 1 city, 75 counties (cities, districts) and 639 townships (towns, sub-district offices) in Yunnan Province. It is neither tea produced in the above-mentioned protected areas nor Pu 'er tea.
The second is the big leaf species. There are big leaf species, middle leaf species and small leaf species in Yunnan Pu 'er tea reserve, but only big leaf species in this area can produce Pu 'er tea.
The third is drying. The drying method of Pu 'er tea must be "sun drying", that is, sun drying. The purpose of sun-drying is to maintain the enzyme activity of Pu 'er tea and ensure its subsequent fermentation. This is one of the key technologies that distinguish Pu 'er tea from other teas. When picking fresh leaves of Pu 'er tea, it was the long rainy season. Whether the production enterprise has a sun-cured greenhouse and whether the fresh leaves can be sun-cured at this time is the key to test the quality production of Pu 'er tea enterprises.
The fourth is post-fermentation. Pu 'er tea is pressed and naturally fermented on the basis of sun-cured green tea, or artificially fermented with sun-cured green tea. These two methods are post-fermentation, which is different from the fermentation process of black tea and black tea.
The tea that meets the above four principles is Pu 'er tea.
Pu 'er tea is a good tea, and it must have "three good":
The first is good raw materials. Famous mountains produce good tea. Jingmai Mountain is the raw material base of Pu 'er tea. There are 28,000 mu of well-preserved ancient tea trees in this mountain. The tea here has the fragrance of dry tea, tea soup, cup bottom and sweet honey, which is recognized as a good tea by Pu 'er tea people. Tea from famous mountains such as Banzhang, Nannuo Mountain and Monkou is also good.
The second is good processing technology. The production process of Pu 'er tea from fresh leaves picking to finished products leaving the factory is very important. It is necessary to formulate enterprise production standards in strict accordance with national standards and organize production in accordance with standardization requirements.
The third is good storage conditions. Pu 'er tea should be stored in a clean, ventilated, dark, dry and odorless warehouse. Under the condition of meeting the standard, it is suitable for long-term preservation.
Pu 'er tea is a kind of food. Pu 'er tea, like other foods, is good in color, fragrance, taste and shape. Puer raw tea is dark green in color, and good raw tea soup is golden and bright in color. Pu 'er cooked tea is reddish brown in color, and good cooked tea soup is red, thick and bright. The tea leaves have obvious tight knots, pure aroma and no peculiar smell, and the taste is mellow and sweet. Good Pu 'er tea, dry tea and tea soup have their own characteristics, but they are all very attractive and will not smell. Some people say that Pu 'er tea has a musty smell, and that this is the authentic old tea. This is completely wrong. Pu 'er tea with musty smell and peculiar smell cannot be bought or drunk. Old tea is rare in the world, and only reliable old tea circles can buy real old Pu 'er tea.