What is the functional difference between raw and cooked Pu erh tea?

There are five differences: appearance color, taste and taste, soup color and leaf bottom, efficacy, and production process.

1. Appearance color.

The raw tea cakes are mainly green and dark green, some of which turn yellow-red, and white is the bud head; Ripe tea cakes are black or reddish-brown in color, and some bud teas are dark golden yellow.

2. Taste.

Raw tea, strong taste, full of tea gas, tea soup fragrant, bitter and astringent, but good tea is bitter and sweet, astringent can produce Jin; Ripe tea, thick and sweet, pure taste, with a unique aged fragrance.

3. The bottom of the soup leaves.

The base of raw tea leaves is soft, fresh and stretchy, even if the antique tea has been stored for a long time, it can also make people feel its vitality and natural charm, and the soup color is clear, bright and transparent; After brewing, the bottom of the leaves is brown and red, and the soup is red and bright.

4. Efficacy.

Raw tea has a high content of polyphenols, which is a good drink for cancer prevention. Drinking Shengpu during the day is very refreshing, there is a clear feeling of cleansing the body and mind, and the dredging of blood vessels is also more obvious; After fermentation, it has a large number of bacteria that are beneficial to the human body, and the tea is mild, ambiguous and nourishing.

5. Production process.

Raw tea, after the fresh leaves are picked, withered, killed, rolled and dried, that is, the green hair tea is sun-dried, and then the sun-dried green hair tea is steamed at high temperature, put into a fixed mold to set the shape, and after drying, it becomes a pressed tea product, or cake, or brick, or tuo; Ripe tea, dried green hair tea is fermented by artificial Wudui, that is, cooked loose tea, and then steamed, pressed, and shaped to become ripe tea pressed tea.

Pu'er tea is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea in a certain area of Yunnan Province as raw material, and then fermented and processed. In appearance, ripe tea is dark red or chestnut in color, and raw tea is dark green.

In the process of making Pu'er tea, there is a process called Wudui, which is the most critical step in forming the quality characteristics of Pu'er tea, because in this process, Pu'er tea will produce a lot of microorganisms that are beneficial to the human body, and these microorganisms make Pu'er tea smooth and mellow in taste.

From the natural classification, the finished products of sun-dried green hair tea that have not been fermented and processed by Wudui are commonly known as Pu'er raw tea. Pu-erh tea made by artificial fermentation is commonly known as ripe Pu-erh tea. In terms of efficacy, both teas have many health benefits.

Raw tea can mainly clean up the intestines, have lipid-lowering, refreshing, antihypertensive and ** effects, suitable for young people, but raw tea has more active ingredients, so people who are prone to insomnia, cold and fever, gastric ulcer patients, and pregnant women should not drink.

Ripe tea can lower lipids, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, nourish the stomach, and is more suitable for middle-aged and elderly people and people with cold stomach.

Pu'er tea is a post-fermented tea, and ripe Pu'er tea has more Wudui fermentation process than raw tea. The new raw tea is cold and mild after aging, and the ripe tea is mild and mellow.

1. The color of Pu'er raw tea is mainly green and dark green, and after aging, some of them turn to yellow-green and yellow-red. The color of the soup is mainly yellow-green, yellow-red, and golden. The bottom of the new tea leaves is mainly green, yellow-green, and the old tea is red-yellow or jujube-red.

Raw tea has bitter, astringent, sweet, sweet and other tastes, the aroma is more obvious, new tea is easy to hurt the spleen and stomach, but after natural aging, the tea will slowly become mild, brown and chestnut tea. Raw tea mainly has the effects of cleansing the intestines, lowering lipids, refreshing, lowering blood pressure and **.

2. The color of ripe Pu'er tea is mainly reddish-brown. The aroma has a distinct Worn-pile taste. Ripe tea is mild and mellow in taste.

Ripe tea with plenty of fermentation, the soup is thick, watery and smooth, almost not bitter. The fermentation degree is light, there is a sweet aftertaste, and the aroma is obvious. The soup color is mostly dark red when it is lightly fermented, and the red and black are mainly red and black when it is heavily fermented.

The underside of the leaves is mostly reddish-brown and dark brown. Ripe tea can lower lipids, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, and nourish the stomach.

I usually drink a little Pu'er tea every day, and I have been drinking the tea of Pu'er Suyue Tea Workshop, and I feel very good. Now I also drink tea and chat with their tea master Zhang Ci from time to time, which has benefited me a lot.

Raw tea: cleans the intestines, has the effect of lowering lipids, lowering blood pressure and **, suitable for young people.

Ripe tea: lowering lipids, lowering blood pressure, nourishing the stomach, more suitable for middle-aged and elderly people.

Both teas have many health benefits, depending on personal preference.

However, raw tea has more active ingredients, so people who are prone to insomnia, cold and fever, gastric ulcer patients, and pregnant women should not drink it.

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

The main difference between raw and ripe Pu'er tea is that they go through different fermentation processes. Raw tea refers to the fact that the hair tea does not go through the process of "Wudui", but is completely transformed according to nature, which is the traditional production method in history. Ripe tea refers to the rapid fermentation of hair tea through wet ripening, which promotes the non-enzymatic automatic oxidation of polyphenolic compounds and converts them into tea contents, reducing the bitter and astringent taste, making the taste mellow, eliminating the green odor, shortening its aging stage, and can be drunk early.

2. Different colors:

Ripe Pu'er is brown and brown, and heavy fermentation will be a little black, and the tea buds are golden yellow or dark golden yellow. Raw pu-erh is green, dark green or yellow-green, and the tea buds are whitish.

3. Different tastes:

There is basically no bitterness in ripe Pu'er, and the entrance is mellow and soft, with a sweet aftertaste and natural refreshment. The new tea has a heap flavor and a slight watery taste. The taste of raw Pu'er is strong, the tea is full of gas, and the tea soup is fragrant, bitter and astringent.

But good tea is bitter and sweet, astringent can be refreshed, if there has been bitterness in the mouth can not be dispersed, it means that the quality of tea is definitely not good or not Pu'er tea at all.

4. Different efficacy:

Pu-erh tea can lower blood lipids. Many medical experiments have proved that continuous drinking Pu-erh tea can reduce blood lipids by 30% (depending on the individual), the effect of raw Pu-erh tea can mainly clean up the intestines, have lipid-lowering, refreshing, antihypertensive and ** effects, suitable for young people, but raw tea has more active ingredients, so people who are prone to insomnia, cold and fever, stomach ulcer patients, and pregnant women should not drink.

5. Different nutritional values:

Pu'er tea, like green tea, is cold in nature, and people with cold stomach and bad stomach should not drink it! Only cooked Pu'er has the effect of nourishing the stomach and protecting the stomach.

Raw Pu'er tea is made of Yunnan large-leaf sun-dried green hair tea, which is autoclaved and aged, while ripe Pu'er tea is made on the basis of sun-dried green hair tea and fermented by sprinkling water. Pu'er raw tea is dark green, ripe tea is brown, Pu'er raw tea soup is yellow-green, and ripe Pu'er tea soup is reddish-brown; Pu'er raw tea has a strong taste and a slightly astringent taste, while ripe tea has a soft taste and a long-lasting sweet aftertaste. Pu'er tea is cold in raw tea, which is basically attributed to green tea, but if it is better to store and transform it for a long time, it can be more mild. Ripe Pu'er tea is warm and has a good effect on warming the stomach and removing greasy.

The biggest difference between raw Pu-erh tea and ripe Pu-erh tea is that there is a big difference in taste, and the taste of cooked Pu-erh tea is better than that of raw Pu-erh tea.

Their efficacy is not the same, and there are some differences at the bottom of the leaves, the difference in taste is also very large, and the color of the soup is also different, the outside is different, the fermentation is different, and the production process is different.

I believe everyone has heard of Pu'er tea, this is a kind of precious tea, and is also known by many people as the body oil scraper, can relieve oil and greasy, help digestion, is a necessary drink for people who like to eat greasy food such as hot pot in autumn and winter, among which Pu'er tea is divided into raw Pu and ripe, although both belong to black tea, but there is a big difference, today I will introduce you to the difference between raw Pu and ripe Pu.

1. The finished product process is different.

After raw Pu'er tea is ready, it usually takes 5-10 years to become delicious by storing it and fermenting naturally over time. Ripe Pu'er tea, on the other hand, can be drunk directly after being fermented directly in the pile and does not need to be stored for so long like raw tea.

2. Different colors:

Raw Pu'er tea, the tea leaves are mostly blue-green, dark green, some are yellow-red, and some white buds. Ripe Pu'er tea, the color of the tea leaves is darker, mostly reddish-brown or dark black, the texture of the ripe tea leaves is hard and fragile, while the tea leaves of raw tea are more intact.

3. The taste is different.

Raw Pu'er tea has a relatively fragrant taste, with a clear fragrance, or a milli fragrance. Ripe Pu'er tea has a very heavy flavor of Wudui, and the lightly fermented one has a longan flavor, a jujube fragrance, and a camphor fragrance.

4. The color of the tea is different.

Raw Pu'er tea, the color of the tea is relatively golden and translucent, and it looks very clear and beautiful. Some are lighter in color or have a yellowish green tinge. Ripe Pu-erh tea, brown brown or reddish-brown in color, looks red and translucent.

5. The taste of tea is different.

Raw Pu'er tea has a strong bitter and astringent taste, insufficient aroma, and domineering taste. Ripe Pu'er tea, the bitter and astringent taste is very light, or you can't drink it, the taste is mellow and soft, and it is naturally sweet and sweet.