Pu-erh Tea Bitter and Astrigent

The unique climate of different days in ten miles, Yunnan has made Puer tea “one mountain and one flavor” and “ten mountains and ten flavors”. Different producing areas, shape, color, fragrance, quality, have no similar characteristics. Different teas taste differently, and not all good teas need to be described as "astringent", "bitter", and "strong".

Now some unscrupulous merchants regard the bitterness, astringency, and domineering of Pu-erh tea as the best Pu-erh tea, and they do not know that the old Banzhang in Pu-erh tea are bitter, astringent, and domineering. Almost all want to lean on or contact the old Banzhang. In practice, teas in various places have their own flavors. Now the Puer tea process is almost homogenized, which means that the taste of each tea mountain is highlighted.

The "astringency" of Pu-erh tea: In fact, any Pu-erh tea has an astringent taste, which is an inherent taste that cannot be erased. The intensity of astringency is different in each region, and the tea on the mountain is not the same. However, Terrace tea (planted in large-scale tea gardens in recent years, tea trees are not very old) has astringent taste that is easy to stay in the mouth and difficult to dissipate. Tree tea (generally more than several decades old, trees) has astringent taste, but Easy to fall apart, instantly transformed into sweetness.

The "strong" of Pu-erh tea: The strong flavor of tea means that once the tea is introduced, it quickly occupies all parts of the oral cavity, so that it is full of the flavor of this tea, and then immediately go to drink other teas, it will be completely tasteless, as in recent years Many tea friends have sought after the "Old Banzhang Tea", and some people call the tea strong.

The "bitterness" of Pu-erh tea: There are two kinds of bitterness. One is seasonal bitterness. Spring tea is the most delicious, sweet or sweet. Summer tea is the worst, and the mouth is bitter. Some are close to the bitterness of traditional Chinese medicine.
Because of the abundant rain in summer, although it promotes the wideness of the tea strips, it also causes bitterness. On the contrary, plants that receive sufficient sunlight and sun are sweeter. The same applies to fruits and vegetables.

The second is the bitterness of regional cultivation. The taste of tea depends largely on the soil and the weather. "Orange is born in Huainan for tangerine, and it is born in Huaibei for cricket."
(Today's Pu-erh), many places in Wenshan Prefecture are not suitable for the growth of Pu-erh tea due to the climate and soil. The planted tea leaves are bitter and difficult to import. Of course, this kind of suffering is also said to be thick by some people, which is misleading.

The bitterness, astringency and richness of Pu-erh tea are not the same. Pu-erh tea is the most bitter old man, and now the most popular old Banzhang, Iceland, may be not popular in a few years. This is a problem. So you can’t confuse Pu-erh tea that's not bitter is not good tea, and who is not domineering is not good Pu-erh.

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