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HomeHow to experience the viscosity of Pu'er tea soup
Viscous means thick and sticky. The viscosity of Pu'er tea refers to whether it is rich in water-soluble substances, that is, whether it is rich in tea polyphenols, amino acids, fructose, pectin and other ingredients.
The viscosity is mainly reflected by the appearance of the tea soup at the entrance. After a tea is brewed, the viscosity of the tea soup can be judged immediately upon entering the mouth. High-quality Pu'er tea, whether raw or cooked, has excellent consistency in the new tea stage. There’s another way to describe viscosity, and that’s mouth richness and mouth impact.
If a high-quality new Pu'er tea feels fragrant after entering the mouth, has a rapid recovery of sweetness, and the taste buds can perceive a rich flavor, then the viscosity of this tea can be considered to be of superior quality. Take a sip of tea and you can feel the taste of tea leaves.
When the drinker takes a sip of the tea soup texture, the mouth will be full of fragrance, rapid production of body fluids, and continuous and orderly return of sweetness. This is a tea with excellent viscosity. For teas with high viscosity, even the tea soup has a jelly-like when viewed with the naked eye.
In general, a high-quality new Pu'er tea must have a deep and elegant aroma, rapid and long-lasting recovery of body fluids, good coordination of the tea soup, rich changes, rich layers, and viscosity.
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