Is it better to have raw tea or cooked tea in Pu er tea, and how to distinguish it

Pu'er raw tea and cooked tea have their own advantages, both are very good, the difference lies in the production process, taste and efficacy.

Pu'er raw tea: It can mainly cleanse the intestines, and has the effects of lowering lipids, refreshing, lowering blood pressure and **. Raw tea is rich in tea polyphenols, which are cool and have the effects of clearing heat, dissipating heat, detoxifying, quenching thirst, eliminating appetite, and laxative.

Pu'er raw tea is suitable for young people, but Pu'er raw tea has more active ingredients, so it is easy to insomnia, cold and fever, and stomach ulcer patients; Pregnant women should not drink it, nor should they drink Pu'er raw tea on an empty stomach!

Ripe Pu'er Tea: Ripe Pu'er Tea can lower lipids, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, and nourish the stomach.

Ripe Pu'er tea is more suitable for middle-aged and elderly people and people with cold stomachs. Long-term drinking can warm the stomach, strengthen the spleen, soften blood vessels, and promote gastrointestinal peristalsis. The health effect is prominent, but it should not be drunk too strongly.

From the definition of Pu'er raw tea and ripe tea, we can see that there is a difference in the production process between the two. The two are also significantly different in appearance, soup color, taste and leaf bottom, and there is also a big difference in the transformation in the later storage.

Pu'er raw tea: After the fresh leaves are finished, they are withered, killed, rolled and dried, and then made into wool tea, and then autoclaved at high temperature to make various Pu'er raw teas into pressed tea shapes, such as cakes, tuo, bricks, etc.

The new Pu'er raw tea soup is yellow-green in color and has a slightly astringent taste. With the passage of time, after 5-10 years of natural aging, the soup color of Pu'er raw tea begins to show a translucent rose red, and the refreshing taste will become mellow, and the raw jin will have a long-lasting sweet aftertaste.

The difference between raw tea and cooked tea!

More and more people choose Pu'er tea as a good gift for relatives and friends during the Spring Festival, and now there are more and more people who taste Pu'er tea, but they know little about Pu'er tea, especially in the process of tasting raw tea and cooked tea, it is easy to make mistakes in usage. Mr. Yang, a famous tea artist at Mingol Pu'er Tea House, said that there is still a big difference between raw tea and cooked tea, and if you drink it without knowing it, it will not only be embarrassing in front of customers, but even contrary to the pursuit of health.

Pu'er tea has raw and ripe, each has a short and long, the general production process of Pu'er tea is like this: freshly picked tea leaves after killing, twisting, drying, that is, into Maoqing (Yunnan green), at this time the tea rhyme is strong and domineering, ordinary people are not used to drinking. With the different processing of Maoqing tea, Pu'er tea has since been divided into two major systems: raw tea and ripe tea (there are also semi-raw and ripe teas blended with each other), and raw tea is generally classified as "green tea" and ripe tea as "black tea".

Raw tea refers to the fact that the hair tea is completely transformed according to nature without going through the "Wudui", which is a traditional production method in history. The process of natural ripening of raw tea is quite slow, depending on the preservation of environmental conditions, it takes at least nearly ten years, the longer the time, the more complete the enzymatic and non-enzymatic oxidation of polyphenolic compounds in the tea body, and its aged fragrance is mellow and stable, but the rhyme is lively and vivid, and this vitality is the "tea gas" praised by the tea people. Ripe tea refers to the process of "Wudui", through wet ripening, rapid fermentation in an artificial way, promoting the non-enzymatic automatic oxidation of polyphenolic compounds, transforming the contents of tea, reducing bitterness and astringency, making the taste mellow, eliminating green odor, shortening its aging stage, and can be drunk early.

This is since 1973 Kunming tea factory first borrowed from the black tea process, and the development of technology, Yunnan Provincial Institute of Microbiology on the "Wudui" related research, in 1985 also won the third prize of Yunnan Province Science and Technology Progress Award. This should be explained that some people have a misunderstanding of "Wudui", and also equate "Wudui" and "wet warehouse", in fact, the two are completely different, "wet warehouse" refers to the speculators will be relatively new Pu'er tea products, aged in a very high humidity environment, the use of high humidity (or splashing water) to promote the tea mold, in order to change the tea body, so that the appearance can be disguised as aged tea, this unhealthy wet warehouse tea, is not able to withstand the tasting test under high temperature brewing.

There is a long record of drinking tea in the history of our country, which can be said to have a long history, Pu'er is one of the top ten famous teas in China, but what is the difference between raw and ripe Pu'er tea?

Pu'er raw tea, also known as traditional Pu'er tea, is a sun-dried green tea made from the fresh leaves of large-leaf tea trees in Yunnan, which is unfermented and should be attributed to green tea. The production process of Pu'er raw tea is: fresh leaf picking, killing, rolling, drying (drying green hair tea) - pressing into pressed tea or not pressing, drying (making green hair tea) - natural storage.

If you want to get the aged aroma of ripe tea, Pu'er raw tea needs to be stored for a long time before the contents of the tea can slowly and naturally ferment to form an aromatic aging rhyme.

Pu'er tea ripe tea is made of Yunnan large-leaf sun-dried green tea as raw material and fermented in Wudui. The production process of ripe Pu'er tea is: sun-dried green hair tea - Wudui fermentation - pressed into pressed tea or not pressed - dried.

The tea leaves are fully fermented in the Wudui, forming the typical dry tea, tea soup and leaf bottom characteristics of black tea.

Whether it is raw tea or cooked tea, there are various forms of tea such as loose tea and tea that has been pressed into cakes, bowls, and pumpkins.

What is the difference between raw and cooked Pu'er tea?

The process of picking the two kinds of tea from fresh leaves, finishing, rolling, and sun drying to making sun-dried green hair tea is different. The aroma types of raw tea and cooked tea are also different: the appearance of high-quality new raw Putiao is fat and strong, mainly gray-green and dark green, and the cords are symmetrical and have a clear fragrance; The ripe tea is tightly striped, dark brown or maroon, and the buds are golden yellow, reddish-brown, and have a ripe fragrance.

Ripe tea is good, ripe, made by artificial fermentation, the soup color is dark red or maroon, and the taste is sweet and pure.

Pu'er tea is named after the origin of Pu'er Prefecture in Yunnan Province (now Pu'er City).

The outstanding feature of Pu'er tea is that the properly preserved shelf life area has no strict time limit and has a high treasure value.

Pu'er tea pays attention to thousands of flavors, but there are only three core tastes, that is, bitter, astringent, and sweet. This is the taste shared by the ancient tree tea of the famous mountain and ancient village and the terrace tea of the large production area. Tea polyphenols are the general name of polyphenols in tea, which are white amorphous powders and are easily soluble in water.

The content of tea polyphenols in green tea is high, accounting for 15% to 30% of its mass, and the main components of tea polyphenols are: flavanones, anthocyanins, flavonols and anthocyanins, phenolic acids and phenolic acids and phenolic acids 6 types of compounds.

Viscous, sweet and smooth, mellow ripe Pu'er tea enters the human stomach and intestines to form a membrane attached to the surface of the stomach, which produces a beneficial protective layer for the stomach, long-term drinking of Pu'er tea can play a role in nourishing the stomach and protecting the stomach, and can also lower blood pressure, prevent and treat arteriosclerosis, which is more suitable for middle-aged and elderly people and people with stomach cold, in addition to the beauty **, has a good lipid-lowering effect.

1. The appearance color is very different.

The raw tea cake is mainly green and dark green, some of which turn yellow and red, and the white is the bud head. The color of ripe tea cakes is black or reddish-brown, and some bud teas are dark golden yellow, with a strong heap fermentation smell, similar to a musty smell. The lightly fermented ones have a longan-like taste, and the heavily fermented ones have a stuffy straw mat flavor.

The picture above shows Pu'er raw tea.

2. The taste is very different.

Raw tea, strong taste, full tea taste, rich tea fragrance, tea soup fragrant, bitter. However, good tea is bitter and sweet, and astringent can be relished. If the bitter taste persists in the mouth, the quality of this tea is definitely not good or it is not Pu-erh tea at all. The tea leaves are fresh and sweet, and the taste is mellow and smooth.

Ripe tea, thick and sweet, hardly bitter (except for half-ripe), with a bunch of aromas, slightly watery. Inferior pretending to be ripe tea has a strong ripe taste and peculiar smell. Over time, the ripe flavor will fade away, and the taste will be dry, with no noticeable sweetness and salivation.

3.The color change of the soup leaves and faces is very different.

Tea is raw! After brewing, the raw tea leaves are soft, fresh, elastic and vibrant! Even if the antique tea leaves are stored for a long time, they can still make people feel its vitality, vitality and natural charm. The color of raw tea soup is clear, bright, transparent, and clear.

Ripe tea is not the same. After brewing, the bottom of the leaves is thin and black, and there is no youthful vitality of the year. If you use water to make old tea, the bottom of the leaves will be moldy like cloth slag. Poor-quality cooked tea soup is dark, cloudy, and even black to death.