Are all Pu-erh tea with "bitterness" bad?
There are two main reasons for the "bitterness" of tea. One is the effect of the bitterness and astringency of the tea, and the other is the damage caused by pests. Therefore, it is not easy to characterize Pu-erh tea with "bitterness" as bad tea. Sometimes, the tea with "bitterness" is often good tea. There are following reasons.

The bitterness of tea is determined by the amount of bitterness in the tea. The bitter substances of tea mainly include: caffeine, theobromine, theophylline, anthocyanins, tea saponins, bitter amino acids and some flavanols. The bitterness of tea soup is often accompanied by astringent taste, which dominates the taste structure of tea soup. The alkaloids in tea soup form a large amount of hydrogen-bonded associations with catechins. In teas with relatively high levels of catechins and caffeine, the tea soup is strong and fresh, which is the performance of high-quality tea. As for a branch of a tea tree, the bitter substances that determine the quality of tea tend to be higher in young leaves than in old leaves, especially the first and second leaves below the buds, which contain the highest content of tea polyphenols and caffeine, which in turn decrease. The astringent substances of tea mainly include tea polyphenols, aldehydes, iron and other substances, of which catechins are particularly important. Fatty catechin has a bitter and astringent taste, and its content in bud leaves is much higher than that in thick old leaves. Under normal circumstances, the young tea with one bud and one and two leaves has a bitterer taste than the tea with one bud and three and four leaves. Therefore, Pu-erh tea with "bitterness" is often a high-grade tea. This is also the reason why the taste of medium and low-grade tea is relatively weak. As far as Pu-erh tea is concerned, all teas with high tenderness, fragrant aroma and low bitterness must be aged tea. After long-term storage of tea, the bitterness and astringency of substances have been degraded and transformed to make the taste mellow.

Another abnormal situation is that the bitterness of teas made from raw materials that are severely harmed by pests and diseases is often heavier than normal buds and leaves, and even "bitter" and "stinky" appear. Tea areas in Yunnan, tea leaves often occur in the palace mainly tea cake disease, tea white star disease, etc., the products made from buds with tea cake disease, bitter and fragile; buds and leaves with tea white star disease The product is bitter, smelly, and has a discomfort in the stomach after drinking. Many juice-absorbent pests endanger the tea tree, which will also increase the bitterness of tea products. In Yunnan, there are mainly green leafhoppers, theophyllum thrips, tea aphids, blackthorn whitefly, tea worm nematodes, tea net crickets and so on. Tea leaves that are harmed by diseases and insects can be found through the observation of the bottom of the leaves (tea residue). Those who have a large number of leaves at the bottom of the leaf spot and taste "evil and bitter" are all bad tea leaves, which is not useful.

Teas from tea gardens or purple buds and tea plants that have been applied with fertilizers for a long time have a bitter taste.
The long-term single application of chemical fertilizer leaves no abnormalities in the bottom of the leaves, and the bitterness is heavier than the astringency; The bottom of the leaves is indigo, with a bitter and astringent taste.

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Author's Bio: 

Salesman of Naturalpuerh company who loves tea for life!