Is raw tea nobler than cooked tea? Which is better, raw or ripe?

Some friends think that Pu'er raw tea is born noble, raw tea can appreciate after storage, and ripe tea is only suitable for drinking as soon as possible, because good raw materials are used to make raw tea, and only those raw materials with bad quality and lower grade will be used to process cooked tea, is this really the case?

It has to be said that the processing of raw tea is simple and easy compared to the immature Pu'er tea market, and in recent years, no matter who can personally select tea and process some Pu'er raw tea for the mountain. As long as you find some selling points, you can say that the tea you make is a good tea. What is the hardship of making tea, what is the peculiarity of the tea tree, the nobility of the region, what is the novelty of the concept of tea-making, and even often says that the raw materials used are ancient tree tea, big tree tea, etc., and then shoot some stylish ** make up some touching stories, you can claim that your tea is good tea.

However, it is rare for someone to travel that far to make ripe tea, and the reason for this is very interesting. First, the price of ripe tea in the market is relatively low, but the production process is more complex than that of raw tea, the production cycle is longer, and the overall processing cost is higher than that of raw tea. The second is that too many tea makers simply do not have the ability to process ripe tea.

In the end, good ripe tea, good raw materials, good technology, and good storage environment are all necessary, among which the most critical Wudui fermentation link, if a little improper, will affect the overall performance of ripe tea, so the production of ripe tea has very high technical requirements for tea makers. Third, the risk of making ripe tea is higher than that of raw tea. If you choose high-quality raw materials to produce ripe tea, due to the special uncertainty of the ripe tea process, there will be too many additional costs, which is almost unbearable for small and medium-sized tea merchants.

The above reasons have led to the situation that raw tea is blooming in the market and ripe tea is standing.

Subjective influence and preference aside, if you use excellent tea varieties, adopt correct processing technology, select tea materials according to strict inspection standards, and give up unqualified raw materials or even semi-finished products, what reason is there to say that the cooked tea made in this way is lower than raw tea?

If you use excellent tea varieties, adopt correct processing technology, select tea materials according to strict inspection standards, and abandon substandard raw materials or even semi-finished products, what reason is there to say that the cooked tea made in this way is lower grade than raw tea?

Some friends think that Pu'er raw tea is born noble, and those with poor quality will be used to process ripe tea, but it is not.

The processing of raw tea is simple and easy compared to the immature Pu'er market, and in recent years, anyone can personally select tea for the mountain and process some Pu'er raw tea. As long as you find some selling points, you can say that the tea you make is a good tea. What are the hardships on the way to making tea, what are the peculiar characteristics of the tea tree, the nobility of the region, what is the novelty of the concept of making tea, etc., and then make up some stories, you can claim that your tea is good tea.

It's all Pu'er tea, so why is raw tea more expensive than cooked tea?

Raw and cooked have their own characteristics, and this is not only decided by their own taste. It is also decided according to the appropriate efficacy. You can see the difference between the two!

Raw tea: rich in tea polyphenols, cool, people with weak constitution should not drink more, it is: clear heat, eliminate heat, detoxify, quench thirst, eliminate food, laxative and other effects are more noteworthy.

Ripe tea: After fermentation, under the action of enzymes, it is more prominent in the effects of lipid-lowering, **, lowering blood pressure, anti-arteriosclerosis, anti-cancer, nourishing and protecting the stomach, anti-inflammatory and sterilization, anti-aging, etc.

Raw tea Pu'er is made of sun-dried or roasted green tea, and different years of tea give you different feelings. The new tea is like a wild horse, wild and untamable, bitter, full of tea flavor, sweet and strong, with a faint floral fragrance and bean fragrance. The tea soup is like fresh green tea yellow and green with red, clear and bright, the bottom of the tea is chestnut green, soft and full, with unlimited vitality and a bright future.

After five years of aging, the tea has an old taste, and the wildness begins to decrease, and the tea soup is like a half-mellow oolong tea, and the soup color is light chestnut red and bright. With the longer the aging time, different aromas such as lotus, camphor, and orchid will naturally emerge in different periods. As Song Wang Yu said:

Fragrant in the nine square orchid gas, round as the three autumn moon wheel". The color of the soup changes from maroon to dark maroon, and the tea base ages from maroon to dark brown. The taste of tea has slowly mellowed, heavy, and wild tame over time, like an experienced and experienced old man, to the highest level of "tasteless taste".

What remains the same is: the vitality of the tea base, the true charm of the tea quality, and the flexibility of the tea gas. Pu'er tea is originally a green tea (i.e., raw Pu), but if it is ripe, it belongs to the dark tea category, and some raw Pu will also become mature after being damp during storage, that is, the original green tea is fermented into black tea.

Yes, but raw tea is bitter! It should be stored for at least 10 years before drinking!

Hello! Are you talking about Pu'er? Tea leaves can be brewed and drunk.

Raw tea is not something that can be drunk casually, it depends on the individual's physique