What are the benefits of raw and cooked tea

Pu'er tea, raw tea, and cooked tea have good effects.

Ripe tea has a significant ** effect! After mild fermentation, it has a large number of bacteria that are beneficial to the human body, and the tea is mild, ambiguous and nourishing. According to the theory of traditional Chinese medicine, ripe pu is basically warm, and it is the most suitable tea for women to drink.

Shengpu tea gas is relatively strong, and the content of tea polyphenols is very high, 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.

1. Appearance color.

Raw tea. The 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, and 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. Production process.

Raw tea, fresh leaves are withered and finished after picking.

Kneading and drying, that is, drying the green hair tea, and then steaming the green hair tea at high temperature, putting it into a fixed mold to set it, and drying it to become a pressed tea, 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.

Ripe tea is good, because raw tea may have an uncomfortable feeling after drinking, many people can't adapt to it, and raw tea is not suitable for drinking on an empty stomach.

Generally speaking, ripe tea is better, and many people will feel uncomfortable drinking raw tea, so the audience of ripe tea is wider.

Of course, ripe tea is better, because the taste of using ripe tea to make tea will be more fragrant, and there will also be a feeling of fragrance on the lips and teeth.

1. The production method and fermentation method are different: raw tea is completely transformed by nature, and the production method is traditional and has a long history. Ripe tea is artificially fermented, which is very fast, and it is fermented by the action of generating enzymes, which can reduce the bitter taste of tea.

2. Different functions: raw tea is mainly to clean the stomach and intestines, has the effect of refreshing, lowering lipids, and **, which is more suitable for young people, but there are more active ingredients in raw tea, and it is not suitable to drink on an empty stomach, which is easy to produce low blood pressure. Ripe tea can lower blood pressure, prevent constipation, prevent arteriosclerosis and nourish stomach diuresis, among which the antihypertensive and lipid-lowering effects are the strongest, more suitable for middle-aged and elderly people and people with cold stomach, especially suitable for women who love beauty, and often drink raw and cooked Pu'er tea to maintain a perfect body shape.

Process differences:Pu'er raw tea refers to the fresh leaves of the tea tree are picked, withered, killed, rolled, and dried to become sun-dried green hair tea (raw loose tea). After steaming the dried green hair tea at high temperature, it is put into a mold to set and pressed into the shape of cake tea, brick tea and Tuo tea, and after natural drying, it becomes Pu'er pressed tea.

Pu'er ripe tea is a fermented loose tea with artificial sprinkling of dried green hair tea, and the other production processes are the same as raw tea.

The tea cakes of ripe Pu'er tea are reddish-brown or reddish-brown, and if the degree of fermentation is heavy, it is a little black, and the tea buds with high raw material grades are golden yellow, and the color does not change much after a long storage time. The color of Pu'er raw tea is dark green and blue-green, and the Pu'er raw tea with high raw material grade can also be seen with white hao in the strips, and the color will gradually deepen over time, slowly transforming into yellow-green, yellow-red, etc.

Precautions for brewing ripe Pu'er tea

The longer the pu-erh tea is brewed, the richer the content released during the brewing process. The brewing method of Pu-erh tea has high temperature and heat requirements, and Pu-erh tea is resistant to brewing and requires enough stretching space. Therefore, when brewing Pu'er tea, it is recommended to use a purple clay pot.

The purple sand teapot has good air permeability and heat insulation, which is conducive to the stretching of Pu'er tea leaves. When choosing a teapot, pay attention to the height, wall thickness, and volume of the teapot. At the same time, please remember that "one pot does not serve two masters" to avoid alternating use, if you cross-steep, it will affect the aroma and taste of Pu-erh tea itself.

The above content refers to Encyclopedia - Pu'er Tea.