Pu 'er tea really shouldn't be bitter. The bitterness of tea comes from tea polyphenols. Most of the polyphenols in Pu 'er tea have been oxidized, so the bitterness is weakened, so Pu 'er tea has a "tasteless" taste. Therefore, if your tea is not bitter, there is no problem in this respect.
The quality of tea can be identified from many aspects, such as the color and smell of dry and wet tea, whether the tea soup is clear and slightly thick, whether it has a musty smell or the smell of the basement, etc.
Identify the basic characteristics of Pu 'er tea: reddish brown in color, neat and tight in strings, smooth in taste, mellow and smooth, and pleasant and comfortable to drink.
The quality of Pu 'er tea is usually reflected in its appearance and quality:
Shape recognition:
Pu 'er loose tea: generally divided into super-grade and 1- 10 grade Pu 'er. From the appearance, Pu 'er tea is brownish red (commonly known as pig liver color), and the cords are tender and firm (due to the use of large-leaf seeds as raw materials). The grade of Pu 'er loose tea is based on tenderness, and the higher the tenderness, the higher the grade. To measure tenderness, see 3 points: 1) There are many buds, distinct layers and high tenderness. 2) The rope (the degree to which the leaves are tightly wound) is tight, heavy, firm and high in softness. 3) The color is smooth, moist and tender, but dry and tender.
Pu' er pressed tea: the shape requires uniformity and straightness; The edges and corners are neat, and there is no shortage of corners; The thickness is consistent and the tightness is moderate; The pattern is clear and the knot is neat and tight; The colors are dark brown, brown and reddish brown. Pu 'er tea with moldy flowers and spots on its surface is inferior.
Endoplasmic reticulum discrimination:
Soup color: bright, red thick, reddish brown. If the soup is red, bright and transparent, it is high-quality Pu 'er tea, just like a glass of red wine; Deep red and reddish brown soup colors are normal. Yellow, orange or light, or dark and turbid are inferior.
Aroma: mainly depends on the purity of aroma, and distinguishes musty smell from musty smell. The musty smell is an unpleasant smell. Old aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu 'er tea. Some are like longan, jujube, betel nut and so on. In short, it is a pleasant fragrance. The highest level of Pu 'er tea aroma is what we often call the Chen Yun of Pu 'er tea. So old incense and musty smell are different. If there is a musty smell, sour taste, or other peculiar smell or fragrance, it is abnormal.
Tasting notes: Pu 'er tea tastes mellow, smooth and sweet. Explain that the irritation is not strong, there is no astringency, and the taste is very comfortable. Returning sweetness means that the tea soup is thick and not irritating, and the tongue root has obvious returning sweetness after the tea soup is imported.