The classification of Pu'er tea is based on its tenderness. The higher the tenderness is, the higher the level is. There are three main points to measure the tenderness. One is the number of buds. There are many sprouts with no appearance and high tenderness. The second is to see the tightening degree of the rope (the degree of leaf curling), the degree of weight and firmness, and the tenderness of weight and firmness is good. The third is the degree of luster and luster. The color is smooth, the tenderness of moistening is good, and the tenderness of dry color is poor.
Pu'er tea can be classified into high, medium and low grades. High grade tea, such as: jinguagong tea, top grade brick (cake) tea, 7266 Qizi cake, palace tea, Li tea, super grade; middle grade tea, such as: 7576 cooked cake, 7432 green cake, first and third grade brick tea, Tuocha, first to fifth grade loose tea; low grade loose tea is six to ten grade.
The following are the classification standards of Pu'er tea:
The super exterior style is tight, straight and thin, showing no hair; the internal soup is red, full-bodied and mellow, and the leaf bottom is brown, red and tender.
The first-class appearance is tight and even, with red brown color, strong aging fragrance, mellow taste, bright red soup, tender red brown leaf base, and even.
The three-level shape is tight and shows no trace; the internal soup is thick in color, mellow in taste, pure in aroma, and soft in brown red at the bottom of the leaves.
The five grade exterior shape is firm with a slight trace; the internal soup is dark red in color, mellow in taste, pure in aroma, uneven in brown red at the bottom of the leaf, soft and soft.
The seventh grade exterior shape is plump, compact, brownish red in color, slightly gray, dark red in the internal soup, mellow in taste, pure in fragrance, uneven in brownish red at the bottom of the leaves, and tender.
The eighth grade exogenous rope is plump, brownish red and grayish in color; the internal soup is dark red, mellow in taste, pure in aroma, uneven in brownish red at the bottom of the leaves, and tender.
The ninth grade exterior cable is thick and compact, brown red and gray in color; the interior soup is dark red, mellow in taste, pure in aroma, uneven and tender in brown red at the bottom of the leaves
The ten grade shape is coarse pine, not even, brown slightly flowered, Chen xiangpinghe, pure and sweet taste, brown and red soup is still thick, red and brown thick pine at the bottom of the leaves, not even with pedicels.
The classification of Pu'er tea is mainly for the convenience of purchase and processing. For Pu'er tea with mature blending technology, the inborn grading has little direct effect on its postnatal performance. Therefore, a good Pu'er should not only be measured by its grade and shape, but also by its shape, color, bottom and taste.