Unfermented Pu’er tea requires a long time of natural fermentation, whereas fermented Pu’er tea can get a good quality and flavor after storing 2 to 3 years. It is more suitable for drinking compared with unfermented tea. Fermented Pu’er tea is made through piling and fermentation. It has a special old flavor and proves to possess dozens of health functions. It is widely-accepted for its excellent weigh loss.
Brewing difficulty: General difficulty
Best season to taste: Winter
Origin: Xishuangbanna, Pu’er and other places in Yunnan Province.
Shape: the dry tea is tight. The bar is clear in the red brown or dark brown color which is commonly known as “liver red”.
Liquid: red, thick and transparent.
Aroma: unique old fragrance.
Taste: sweet, smooth and supple, mellow and refreshing, with a clear sweet.
Brewed tea leaves: maroon or deep maroon, slightly shiny.
The new imperial Pu’er tea is rather fresh with golden fuzz and thick taste. The stale imperial Pu’er tea turns from maroon into dark brown after long-term oxidation. In addition, the wrapping paper of the old imperial Pu’er tea has become obsolete and slightly yellow as time goes by. The buyer can identify the tea according to the hand wove of the paper and the aging degree of the print.
Water temperature: boiling water of 100℃.
Infusion times: usually 10 or more infusions for fermented Pu’er tea.
Levels of Pu’er
There are a total of 11 levels: the supreme level and level 1 to 10. It is divided into high, medium and low grade. The high grade tea includes Jinguagong Tea, Qizibing, imperial tea, tea for gift, and supreme. The middle grade includes level one and three Zhuan tea, Tuo tea, and diffused tea from level one to five. The low grade tea is diffused tea from level six to ten.