1. tenderness (rubbing tea residue and looking at leaf quality) The so-called tenderness refers to the ratio of bud head to tender leaves of a Pu 'er tea and the tenderness of the whole leaf quality. Pu 'er tea is not soaked, so it is not easy to distinguish the contents of buds and tender leaves, but it is easy to distinguish by the bottom of Pu 'er tea leaves. Pick up some Pu 'er tea leaves and spread them out. We can see that the picking grades of Pu 'er tea are single bud, one bud and one leaf. To identify the aging degree of Pu 'er tea leaves as a whole, we should not only look at them with our eyes, but also pinch them with our hands. Pinch the bottom of the leaves with your hands. The general criterion is: 1. Pinch the bottom of Pu 'er tea leaves with your fingers, and the tenderness is good. It's hard. Repeatedly put, indicating that the leaves are old. 2, the veins are not convex or smooth as silk; The veins are raised and the tentacles are old. 3. The serrated edge of the leaves is tender and tender, while the serrated edge is obviously old. 4. The thick and soft mesophyll is the best, which means good tenderness and rich content, mostly high-quality camellia raw materials; However, it is soft and thin, and it is mostly the raw material of platform tea; Hard and thin is the worst. Second, color (intuitive reflection of tea raw materials) The color of Pu 'er tea leaves can directly reflect the raw materials and processing quality of a Pu 'er tea. Observe the color of Pu 'er tea leaves. It is best to compare several Pu 'er teas together, otherwise it will be easily influenced by light, environment and subjective factors. Looking at the bottom of tea leaves, the general principle of distinguishing the color of Pu 'er tea leaves is: 1. Depth: the depth should meet the color requirements of tea. Blue ink is the best color for tea; It is not good if there are bursting points, burnt leaves, red leaves, red stems and broken leaves at the bottom of the leaves. 2. Moisturize: "Moisturize" means that the color of Pu 'er tea leaves is oily and reflective. "Dry" refers to tinting, dullness or poor gloss. 3. Fresh and dark: "Fresh" refers to bright colors and freshness, indicating the freshness of finished products. The initial preparation is timely and reasonable, which is the color of new tea; "Dark" is characterized by dark brown color, which is generally concentrated in fresh leaves and old leaves, or improperly prepared in the early stage. Three. Uniformity (exposure and picking) The so-called uniformity is to see whether the tenderness, age, size, coarseness and crushing of a Pu 'er tea are relatively uniform. Among the three items of leaf bottom, uniformity is relatively secondary. Whether the leaf bottom of Pu 'er tea is uniform or not is related to the picking and processing management of Pu 'er tea. Some tea farmers pick tea at will, so the things reflected from the bottom of Pu 'er tea leaves vary in size. In the process of processing, some tea factories randomly mix Pu 'er tea picked from different hills and batches, and the uniformity is poor. Poor uniformity refers to the nonstandard picking and making of tea leaves, or unreasonable collocation after collocation. Four. Extensibility (indicating the activity of tea) The better the extensibility of Pu 'er tea leaves, the better its activity. Generally, Pu 'er tea leaves with good quality will be very flat after being brewed with boiling water; Poor quality Pu 'er tea can only be partially unfolded and looks wrinkled and uneven. Looking at the unfolding of Pu 'er tea leaves, it should be noted that some severely twisted Pu 'er tea will still curl slightly after being fully stretched, which is normal. However, if the bottom of Pu 'er tea leaves is completely spread out after brewing, such as the paper has no elasticity, or it can't be soaked thoroughly after shrinking, this is the performance of defective technology. To sum up, whether Pu 'er tea leaves grow vigorously and the picking characteristics of Pu 'er tea leaves can be seen from the bottom of the leaves, so as to judge the quality of Pu 'er tea production technology. Tea bottom can truly reflect the "true color" of tea.