Sweet-loving OR bitter-craving, raw (sheng) devotee OR ripe (shou) connoisseur — not to mention the many mountain characteristics and different vintages — all give us a multifaceted understanding and grasp of Pu-erh tea.
All along, we have tried various ways to clarify the true face of Pu-erh tea, so that more people can find the Pu-erh that suits them. In your mind, what makes a “good Pu-erh”? Let’s talk about it together.
@Lancang Ancient Tea
Whether it tastes good should be placed first — the core value. A cake of Pu-erh tea means different things to different drinkers, but if it feels delightful on the palate with a long and lingering aftertaste, then it is almost certainly a good tea.
As the consumer market keeps maturing, people’s judgment of what constitutes a cake of tea’s value is by no means limited to its quality and taste; it also involves the tea’s origin, raw materials, brand, culture, future potential and many other aspects.
@Food · Drink Notes
The value of Pu-erh tea should be discussed on the basis of the tea itself, not on considerations of personal interest. A good Pu-erh tea first requires good raw material quality, which includes the combined effects of terroir, ecology, tree age, and cultivation and care, as well as the tea maker’s selection and control of the raw materials. Second comes high-standard production, including mastery of craft, good aesthetics and high-quality execution. Finally, good storage guarantees allow the Pu-erh tea to transform and sublimate naturally in a suitable environment. A good Pu-erh tea is like a fine work of art — the joint crystallization of nature’s wisdom and human wisdom.
Thanks to the friends who joined in the comments last week. “Zi Qi Dong Lai,” “Zi” and “Nobel Joy Prize,” please get in touch with us — we will send each of you a small gift.
July 2021 Issue
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
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