How to indentify old tree puerh?

[Wastingyouth]

I have been told that old tree leaf is dark in colour? Anyone other tell tale signs apart from taste?

[edkrueger]

Drink a lot of really expensive pu-erh, then you will know. I'd say the most notable characteristic is a smooth feeling in the throat, but I've gotten that from some pu-erh I don't think is old tree.

[entropyembrace]

I ordered a package of Si Mao Mao Cha (unprocessed loose raw puerh) from Jing Tea Shop a couple of years ago that was supposed to be a blend from old puerh trees...it was excellent tea but there wasn´t really anything obvious that I could point to and say "this is how you know it´s from old trees"

[TomVerlain]

I read somewhere about the size of the leaves and the size (large) of the veins in the leaf.

Trust the brand, seller is the best way I guess.

[zhi zheng]

The leaves are not necessarily darker in colour. Equally, leaf and stem size, thickness and what have you are not definitive indicators. The prominence of the veins on the back of the leaf is also a potential indicator as are the serrations on the edge of the leaf.

However, all of these factors together can create a set of varaiables which, when observing leaves that have been steeped a good number of times and fully opened, will (with some experience) prove fairly reliable.

[dobermanlover]

Tea from older trees:

Stems are thicker but with substance (stout). Veins are developed and prominent... leaf color is dark green (processing can make tai di cha have the "right" color so this is not an absolute rule). After the leaves are brewed they should not fall apart easily when rubbed and crumpled. Mao cha of old trees feels heavier in the hand (given same volume).

Larger leaves are by no means a sign... leaves picked in the latter stages of growth are big and bear little relation to their plantation or old tree origin. Also, tea leaves from certain areas will be bigger or smaller due to their varietal. Jingmai area tea is considered "中叶种" "medium leaf varietal" as small-leaf varietal tea was introduced and cross-bred with large-leaf varietal. Yi Wu and Bu Lang are pretty much strictly large-leaf varietal.

Plantation tea when young will be very "涩" (astringent) without "苦" (bitter). Harsh in the mouth and often numbing, versus old tree tea which will have a relatively smooth and soothing mouth-feel. Young plantation tea when brewed will be harsh in early brewings and is particularly sensitive to being "over-brewed". It is less infusable and will lose its interesting flavors rather early in the game. Old tree leaves on the other hand will brew more evenly, gradually delivering it's cha qi laden goodness to the drinker across many many brewings. Old tree tea is less sensitive to longer steeping times.

Just my two cents... even with years of direct exposure its still tricky business...