How The Different Tastes of Pu’er Tea Vary: Key Influences Explained

Understanding the Factors Influencing Pu’er Tea Quality

Before delving into why different teas have varying tastes, it is essential to understand the major factors that determine the quality of Pu’er tea:

1. Age of the Tea Trees: Is the tea sourced from old trees over a hundred years old? Tea from ancient trees generally offers superior quality, but production is limited due to the age and rarity of the trees.
2. Harvest Timing: Are the tea leaves picked before the Qingming Festival? Leaves harvested in spring have the highest nutritive content, resulting in a sweeter taste compared to teas produced in other seasons.
3. Origin in the Famous Six Tea Mountains: Are the trees grown in one of the renowned Six Famous Tea Mountains? These historic tea-growing regions produce teas with unique and distinctive flavors. Similar to wine, the quality and price of tea vary depending on the production area.
4. Year of Production: How old is the tea? As Pu’er tea ages, its taste typically deepens, and its value increases over time.

Examples of Pu’er Tea in Our Collection

2000 Spring Tea:

• Sourced from ancient trees in Youle Mountain, one of the Six Famous Tea Mountains.
• Harvested in spring 2000, making it highly valuable due to its age and origin.

2005 Spring Tea (Old Tree):

• Also from Youle Mountain and harvested in spring 2005.
• Made from leaves that are not the most tender, resulting in slightly lower value compared to the 2000 spring tea.

2005 Spring Tea (Large-Leaf Variety):

• Harvested in the Youle area but not from old trees.
• Although it comes from the same region, its quality and value are distinct from teas produced from ancient trees.

By understanding these factors, you can better appreciate the nuanced flavors and values of Pu’er teas in our collection.