Monkou Pu 'er tea leaves are thick and broad, and its aroma is particularly rich, unlike the soups in the six major tea areas. The sweetness of the tongue and the aroma in the middle and back of the palate are full, and the taste is slightly irritating. Fragrance is a major feature of Monkou tea. Tea cups and fair cups and wet tea soup will leave a "cup fragrance".

2. Fengqing Pu 'er tea

Fengqing Pu 'er tea is not as fat as Monkou Pu 'er tea, and its fragrance is not as good as that of Monkou Pu 'er tea, but fortunately, the freshness of Bi Meng Pu 'er tea is good, and its taste is strong and sweet.

3. Nannuoshan Pu 'er tea

Nannuo Mountain is a famous tea producing area in Xishuangbanna. It is the most famous ancient tea mountain on the west bank of the lower reaches of Lancang River since ancient times, and it is also an important raw material producing area of high-quality Pu 'er tea. Rich in tea resources, it is one of the earliest famous producing areas in Menghai. Nannuoshan Pu 'er tea is long and tight. After brewing, the soup is golden and bright in color, full in quality and elegant in aroma. After drinking, the bitter taste is lighter, and the astringency lasts longer than the bitter taste, so it has a strong Shan Ye flavor.

4. Jinggu Pu 'er tea

Jinggu Pu 'er tea is long, thick, silver and beautiful in shape, with the characteristics of olive fragrance. After brewing, the soup is clear in color, and the tea leaves are like pieces of magnolia tea suspended in water, with rich and fresh aroma and mellow and sweet taste.

5. Icelandic Pu 'er tea

Icelandic Pu 'er tea has plump leaves, oily dark brown color and clear veins. After brewing, the soup is bright and thick as oil, the bottom of leaves is soft and symmetrical, the sweet effect is lasting, the taste is changeable, and the lips and teeth remain fragrant. After drinking, the honey in the teacup is rich and lasting.