How to Identify Good Puerh Tea - Zhi Zheng Tea Shop

„Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“

„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“