How to Identify Good Puerh Tea - Zhi Zheng Tea Shop

„Bitterness
Broad leaf variety (Sinenesis Assamica) is high in natural constituents; polyphenols, caffeine,theine, etc. A particularly bitter flavour is a special characteristic of the Broad leaf variety, but it is important that it transforms quickly and does not linger. This is a mark of good quality Puer. NB there is a sub-variety in Yunnan - Var. ku cha which has different characteristics and does not transform in the same way.“

„The most classical Puerh Tea is the Bingcha, recorded in Yong-Zheng 13th year in Qing Dynasty (1735). Each tea cake weighs 7 Liang (357 grams). Seven cakes make 1 Tong (wrapped in leaves), weighing 49 Liang. It was sold in nice places and also was exported abroad. It was re-named as "Yunnan Qizi bingcha - Yunnan seven cake tea" during the Cutural revolution.“