Pu'er tea can be divided into raw and cooked tea. The shelf life of "raw Pu" is generally 36 months; "Shupu" generally has no shelf life and can be stored for more than 10 years. Pu'er tea is known as a "drinkable antique" as it gets older and more fragrant. Due to the particularity of tea, its storage life can only be determined by tea house tasting, and there is no unified standard.
Pu'er tea is a kind of loose tea and pressed tea made from the dried green Mao tea of Yunnan big leaf species in a certain area of Yunnan Province. Pu'er tea originated from Simao, Banna, Lincang and other places in the middle reaches of Lancang River Basin in Yunnan Province. It is distributed in Pu'er County, Simao City, Yunnan Province, so it is called "Pu'er tea".
It has strong regional and technological characteristics. Tea is more expensive than "Chen". The older it is, the more fragrant it is. It is a very characteristic tea in Chinese tea.
Pu'er tea can be divided into raw tea and cooked tea from different fermentation, and the finished products can be divided into loose tea and pressed tea.
The color of raw tea is mainly green and dark green. After aging, some of it turns yellow green and yellow red. The soup is mainly yellow green, yellow red and golden.
The color of cooked tea is mainly reddish brown, and the aroma has obvious pile flavor. The color of endoplasmic soup is red and bright, with unique aloe, mellow and sweet taste, and the bottom of leaves is brownish red, almost not bitter.