New to Pu'erh tea package

Welcome to the world of Pu'erh tea. Here is a package for different types of Sheng Pu'erh tea, This will help you understand the basic characteristics of Pu'erh tea in terms of taste and flavor. These include the 香(aroma), 甜(sweetness), 苦(bitterness), 涩(astringency), 生津(induces salivation).

Aroma(香Xiang)

The aroma of raw Pu'er tea can be categorized into ascending aroma and water-contained aroma.

1. 水飘香（Shui Piao Xiang): This refers to the aroma that diffuses into the air during brewing, which can be smelled before drinking the tea. Ascending aroma is often lively, energetic, and quite intense.
2. 水含香（Shui Han Xiang): This is the aroma that rises to the nasal cavity during the drinking process. It is relatively more subdued and restrained, less stimulating, and the expression of the tea soup is richer.

The age of the tea trees greatly influences the form of the aroma. Generally speaking, the younger the tea tree, the more pronounced the aroma; the older the tea tree, the more restrained the aroma.Tea trees, like humans, are exuberant and lively when young. As they age, they become more stable and rich in connotation.

The ascending aroma's characteristics vary greatly depending on the tree species, region, processing techniques, etc. Here, we have chosen Yibang as the representative of the rising aroma.Yibang is located in Xiangming Township, Mengla County, Xishuangbanna Prefecture, Yunnan Province. Since the Ming Dynasty, Yibang has been a royal tribute tea production area. The tea in the Yibang region primarily consists of small-leaf varieties, with the highest elevations exceeding 1900 meters. Yibang tea has smaller buds and shorter, finer strips, with small tree tea exhibiting a prominent rising floral aroma.

The water-contained aroma requires relatively high standards and is commonly found in ancient tree teas. Here, we have chosen Mannuo as a representative of the water-contained aroma. Mannuo tea mountain is located in Mengwang Township, Menghai County, Xishuangbanna Prefecture, Yunnan Province. Unlike teas from other areas in Menghai County, Mannuo tea has a relatively mild Chaqi with lower bitterness and astringency, and its aroma is well-presented. Additionally, due to the well-preserved ancient tree tea resources, Mannuo tea offers the characteristics of the water-contained aroma at a relatively affordable price.

 

Sweetness(甜Tian)

The sweetness of Pu'erh raw tea is determined by its soluble sugar content, while the bitter and astringent flavors often affect our perception of sweetness. Even if the soluble sugar content is high, we may not taste the sweetness if the levels of bitter substances like tea polyphenols, caffeine, and lipid catechins are higher. Lipid catechins, in particular, can combine with proteins in the mouth to form a membrane. The higher the content of lipid catechins, the thicker the membrane, which can affect our taste buds. Only when this membrane breaks down can we perceive the sweetness in the tea, and this delayed sweetness is referred to as "Hui Gan" (returning sweetness).

Here, we have chosen Bangwai as a representative of sweetness. Bangwai is located in Lancang Lahu Autonomous County, Pu'er City, Yunnan Province. The tea from Bangwai, especially the ancient tree tea, has a high content of soluble sugars. At the same time, it has lower levels of tea polyphenols, caffeine, and lipid catechins. This allows for an immediate sweetness upon entry, followed by a noticeable returning sweetness.

 

Bitterness(苦Ku)

The bitterness in Pu'erh raw tea mainly comes from substances such as tea polyphenols and caffeine. It is well known that caffeine has certain addictive properties, and the caffeine content in tea is higher than in coffee. This is also why experienced tea drinkers often prefer teas with a stronger bitterness. As mentioned earlier, high levels of tea polyphenols and caffeine can affect our perception of sweetness. However, when the membrane breaks down and the bitterness weakens, the returning sweetness can bring us great pleasure.

The representative of bitter tea is undoubtedly Lao Man'e. Lao Man'e is located in Bulangshan Township, Menghai County, Xishuangbanna Prefecture, Yunnan Province. The bitterness of Lao Man'e tea accumulates gradually, becoming more bitter with each sip. However, once the bitterness dissipates, it leaves a continuous sweetness.

 

Astringency(涩Se)

The astringency in Pu'erh raw tea does not bring a pleasant sensation. The membrane formed by lipid catechins and proteins temporarily blocks our taste buds. However, a moderate level of astringency can add more variation and depth to the overall tasting experience.

The factors affecting the content of lipid catechins, and thus the level of astringency, mainly come from three aspects: tree species, tree age, and the plot of land.Different tree species have varying levels of lipid catechins. The younger the tree, the higher the content of lipid catechins. Low-lying plots, due to their ample water and nutrients, also have higher levels of lipid catechins.

 

Includes Salivation(生津Sheng Jin)

The mechanism behind tea promoting salivation, or "sheng jin" in Chinese, involves several factors related to the chemical composition of the tea:

1. Polyphenols: Tea contains polyphenols such as catechins, which have astringent properties. When consumed, these polyphenols interact with proteins in the mouth, particularly the mucous membranes, leading to a dry, puckering sensation. The body responds by producing more saliva to counteract this dryness, promoting a feeling of refreshment.

2. Amino Acids: Amino acids, such as theanine found in tea, can enhance the umami taste and promote salivation. The combination of astringency from polyphenols and the umami from amino acids creates a balance that encourages the production of saliva.

3. Organic Acids: Tea also contains organic acids, which contribute to its overall flavor profile. These acids can stimulate the salivary glands, increasing saliva production.

4. Caffeine: While caffeine is primarily known for its stimulating effects, it can also promote salivation indirectly by stimulating the central nervous system. This can lead to increased alertness and a corresponding physiological response that includes salivation.

The interplay of these chemical components results in the sensation of increased saliva production when drinking tea, which is perceived as refreshing and hydrating.

The fastest and most intense tea for promoting salivation is Lao Ban Zhang, but due to its high price, we choose Baqi Shan as a representative for promoting salivation. Baqi Shan is located in Shuangjiang County, Lincang City, Yunnan Province. The tea from Baqi Shan has a balanced bitterness, astringency, fragrance, and sweetness, with a quick and long-lasting salivation and returning sweetness.

 

Freshness(鲜Xian): The fragrance from the Xigui region is very prominent and distinctive, but personally, I find its freshness more representative. The freshness and sweetness, reminiscent of fresh fruit juice, leave a lasting impression. The core area of Xigui, Manglu Mountain, is quite pricey, so here we choose Nahan. Although it doesn't match the aroma of Xigui Manglu Mountain, its fresh and sweet characteristics are still very pronounced.

Purity(纯Chun): The Bingdao region is renowned for its extreme rock sugar sweetness. The tea's sweet, delicate, and full-bodied soup sensation, akin to pure water, is captivating. The core area of Bingdao Laozhai is extremely expensive, so here we choose the more affordable Bawai. While it may not reach the heights of Bingdao Laozhai, you can still experience the unique rock sugar charm.

Softness(柔Rou): The Yiwu region is famous for its fragrant and soft water qualities. What exactly is soft water? It means the tea does not have excessive stimulation or bitterness, with a smooth and delicate soup sensation. When the tea cools slightly, gently stirring it in your mouth with your tongue can more clearly capture that thick, smooth feeling. Yiwu teas are generally not cheap, so here we select Mahei, which offers better value for money.

These three teas we’ve selected beautifully represent the characteristics of freshness, purity, and softness. They are all of excellent quality overall. As you savor these qualities, we welcome you to share your overall tasting experience on our blog.