How to Taste Pu-erh Tea Correctly

Tasting pu-erh tea is both an art and a skill. Understanding tea grading helps contextualize what you taste. Professional tea tasters use specific techniques to evaluate quality, flavor, and value. Learn these methods to deepen your appreciation and make better purchasing decisions.

Setting Up for Tasting

Equipment Needed

Clean gaiwan or small teapot (100-150ml)
Fair cup (cha hai)
Small tasting cups
Clean water at proper temperature
White surface for observing tea liquor

Environment

Quiet space free from strong odors
Good lighting (preferably natural)
Comfortable temperature
Clean palate (no food 30 minutes before)

The Five-Step Tasting Process

1. Visual Inspection (Dry Leaves)

Observe:

Leaf color and consistency
Leaf size and intactness
Presence of buds
Compression quality
Any signs of mold or defects

Good Quality Signs:

Uniform color throughout
Intact, whole leaves
Visible silver/gold buds
Tight, even compression
Clean appearance

2. Aroma Evaluation (Dry Leaves)

Technique: Warm the vessel, add tea, cover briefly, then smell.

Note:

Intensity (weak, moderate, strong)
Clarity (clean, muddled)
Type of aroma (floral, fruity, earthy, woody)
Pleasant vs unpleasant notes

Raw Pu-erh Aromas:

Young: Fresh, vegetal, floral
Middle-aged: Fruity, honey-like
Aged: Woody, medicinal, camphor

Ripe Pu-erh Aromas:

Standard: Earthy, woody
Premium: Sweet, clean, forest floor
Aged: Smooth, refined, precious wood

3. Brewing and Observation

Steps:

Rinse: 5-10 seconds, discard
First steep: 10-15 seconds
Pour into fair cup
Observe color and clarity

Tea Liquor Evaluation:

Color depth and hue
Clarity (should be clear, not cloudy)
Viscosity (thin, medium, thick)
Oiliness on surface (indicates quality oils)

4. Wet Aroma Assessment

After pouring:

Smell the empty gaiwan/pot
Smell the fair cup
Note how aroma changes from dry to wet

What to Notice:

Aroma opens up with water
New notes emerge
Complexity increases
Duration of scent

5. Taste Analysis

Tasting Technique:

Slurp Method: Draw tea across entire tongue while inhaling air. This aerates the tea and distributes it across all taste zones.

Evaluate in Order:

Initial Taste (Tip of Tongue):

Sweetness
First impressions
Entry smoothness

Middle Palate:

Body and texture
Main flavor notes
Astringency level

Finish (Back of Throat):

Aftertaste quality (huigan)
Throat sensation
Lingering sweetness
Salivation (sheng jin)

Key Flavor Components

Sweetness

Natural sugars in leaves
Should be pleasant, not cloying
Can be honey-like, fruity, or floral

Bitterness

Natural in raw pu-erh
Should transform quickly to sweetness
Harsh bitterness indicates poor quality

Astringency

Drying sensation in mouth
Acceptable if not overwhelming
Should decrease with age

Body

Thickness and weight
Full-bodied indicates quality
Should coat the mouth

Aftertaste (Huigan)

Returning sweetness
Most prized characteristic
Longer duration = higher quality
Can last minutes to hours

Salivation (Sheng Jin)

Mouth-watering effect
Indicates active compounds
Sign of good quality tea

Evaluating Multiple Infusions

Observe Changes:

Infusion 1-2: Opening, introduction
Infusion 3-5: Peak flavor
Infusion 6-8: Development and depth
Infusion 9+: Longevity and finish

Quality Indicators:

Maintains flavor through 8-12 infusions
Evolves rather than just weakens
Consistent pleasant character
Clean finish even in later steeps

Comparative Tasting

Side-by-Side Method:

Compare:

Different years of same tea
Same year from different mountains
Raw vs ripe from same origin
Various price points

Benefits:

Develops discrimination ability
Identifies personal preferences
Recognizes quality differences
Justifies price variations

Common Tasting Mistakes

1. Wrong Water Temperature

Too hot: Destroys delicate flavors
Too cool: Under-extracts compounds
Use 195-212°F for most pu-erh

2. Improper Steep Time

Too long: Excessive bitterness
Too short: Weak, incomplete flavors
Start with 10-15 seconds, adjust

3. Too Much or Too Little Tea

Standard ratio: 1g tea per 15ml water
Adjust based on tea type and preference

4. Dirty Equipment

Previous tea residue affects taste
Strong odors contaminate
Always use clean, odor-free vessels

5. Tasting While Hungry or Full

Empty stomach: Too sensitive to astringency
Full stomach: Reduced taste perception
Best 1-2 hours after light meal

Developing Your Palate

Practice Regularly

Taste same tea multiple times
Try various types and ages
Compare systematically
Take notes

Use a Tasting Journal

Record:

Date and tea details
Dry leaf observations
Aroma notes (dry and wet)
Taste impressions
Number of good infusions
Overall rating
Price and value assessment

Build a Vocabulary

Develop descriptors for:

Aromas: floral, fruity, earthy, woody, smoky
Tastes: sweet, bitter, astringent, umami
Textures: silky, smooth, rough, thick, thin
Feelings: warming, cooling, energizing, calming

Professional Tasting Standards

Rating System:

Appearance (20 points):

Leaf quality and consistency
Color and luster
Compression or processing quality

Aroma (25 points):

Intensity and clarity
Complexity and interest
Age-appropriateness

Taste (35 points):

Flavor balance
Aftertaste quality
Overall pleasure

Longevity (20 points):

Number of infusions
Flavor development
Consistency

Total: 100 points

90-100: Exceptional
80-89: Excellent
70-79: Very Good
60-69: Good
Below 60: Fair to Poor

Conclusion

Tasting pu-erh tea correctly requires attention to detail, practice, and patience. Start with the basics, develop your vocabulary, keep notes, and taste regularly. Over time, you will develop the ability to discern quality, identify characteristics, and truly appreciate the complexity of fine pu-erh tea.

Remember: there is no absolute right or wrong in tea tasting. Your preferences are valid. The goal is to develop your palate so you can identify and enjoy the teas that bring you the most pleasure.