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

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

Difference between raw and cooked tea:

The distinction between raw and cooked pu'er is generally distinguished from the appearance of color, taste, soup color, leaf bottom, etc.:

Raw Pu'er: Appearance - the cord is symmetrical, the color is dark green, and the fragrance is fragrant.

Taste - bitter, sweet, shengjin, and a fragrance between the lips and teeth.

Soup color - orange, light red, crystal clear.

Underside of the leaf – pale cyan or maroon full of freshness.

Ripe Pu'er: Appearance - tight cords, dark brown color, fragrant fragrance, camphor fragrance.

Taste - sweet, smooth, thick, fine, the best contains aged fragrance, ginseng fragrance, jujube fragrance and other rich taste.

Soup color - maroon, dark maroon, red thick and clear.

Leaf base - dark chestnut or black, no liveness.

Raw and ripe tea process:

The production process of raw and cooked Pu-erh tea is fundamentally different. The traditional production process of raw Pu'er tea is to be finished --- rolled --- dried in the sun, and then pressed into a variety of pressed teas, so that it can be slowly fermented and aged in natural storage.

As long as the quality of the raw materials is guaranteed and the tea cyanine of each tea mountain can be blended according to the preferences of consumers, the general tea factory can produce it. This is not the case with ripe pu-erh tea. To put it simply, the process of making ripe Pu'er tea is:

Finishing - rolling --- drying - humidification - pressing the finished product - drying and dehydration. However, in the production process, the technical content is extremely high, in addition to the temperature and humidity requirements, it has strict requirements for the production environment, water quality, fermentation, etc.

There is no fixed formula for making tea. Personally, I think there are two key factors to pay attention to, first, the amount of tea, and second, the steeping time, simply put, the first time to fast in and out after waking up, and then adjust on this basis. For example, if it is light, the steeping time is slightly longer, or the next time you brew the same tea, the amount of tea is slightly larger.

It's the opposite.

Pu'er tea is very resistant to brewing, and it may be very light if the soup is brewed too quickly in the last few days, so it is necessary to extend the steeping time appropriately. As for whether it is stuffy or not, this statement varies. Some people say that opening the lid and letting the tea fully contact with the air can allow the aroma to fully diffuse and increase the stretching speed of the leaves.

Some people say that it is good to be stuffy, and most of the people who advocate stuffing are tea tasters, who like to fully restore the original taste of tea within a few bubbles.

There is not much difference in the brewing method of raw and cooked Pu'er, only a few points to pay attention to, the awakening time of ripe Pu'er tea is slightly longer than that of raw one, and the first few bubbles must be out of the soup quickly when brewing unfamiliar tea leaves, so as to avoid the appearance of "soy sauce soup". If it's light, we can extend the time to adjust, and if it's thick, the taste of the water will be worse, isn't it?

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 ripe tea has a strong ripening flavor and peculiar taste. Over time, the ripe flavor will fade away, and the taste will be dry, with no noticeable sweetness and salivation.

The picture above shows ripe Pu'er tea.

3.The color of the soup leaves varies greatly.

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.