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

What is the difference between raw and ripe Pu-erh tea?

What is the difference between raw and ripe Pu-erh tea? Today, Oman will give you a thorough understanding.

First, the appearance color. Looking at the cake surface first, the color of raw tea is mainly green and dark green, while the ripe tea is fermented by artificial Wudui, and the overall color is dark brown. Look at the soup again.

Raw tea is mainly yellow-green and golden. After aging over time, some of them turn yellowish-red. Ripe tea soup is reddish-brown, and some have a bright burgundy color after transformation.

There is also a difference between the bottom of the leaves, the bottom of the leaves of the new tea is basically green, and the bottom of the leaves of the old tea is yellow-green. The bottom of the leaves of ripe tea is reddish-brown.

Omani Pu'er tea.

Second, the taste and taste are also very different, a good raw tea must be in line with the characteristics of fragrant, sweet, strong and strong, and the aroma must first be pure and clean, and there can be no miscellaneous odors.

Ripe tea, in fact, is simpler, that is, mellow, thick, sweet, smooth, fragrant, this fragrance also means that there can be no miscellaneous taste, peculiar smell, pile taste, rancid taste and so on. Secondly, ripe tea should have a mellow feeling, because what we drink is similar to the feeling of drinking rice soup, which is very thick and smooth, sweet, and resistant to brewing, which are some of the characteristics of ripe tea.

Omani Pu'er tea.

Therefore, there is a very classic saying in the Pu'er world, that is, raw Pu takes you to see the world, and ripe tea takes you to live.

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First, the fragrance is different.

1. Raw Pu'er: Pu'er raw tea is mostly milli-fragrant, lotus-fragrant, fragrant, chestnut-fragrant, and aged fragrant.

2. Ripe Pu'er tea: Pu'er ripe tea is mostly ginseng incense, bean incense, aged incense, jujube incense, and camphor incense.

Second, the production method is different.

1. Shengpu'er: refers to the fresh tea leaves that are aged in a natural way after picking, and those that have not been fermented by Wudui are the raw tea pants.

2. Pu'er ripe tea: It is a tea made of Yunnan large-leaf sun-dried green hair tea as raw material and processed by Wudui fermentation and other processes. The color is brownish red, the taste is pure, and it has a unique aged fragrance.

Third, the role is different.

1. Raw Pu'er: The main chemical components in Pu'er raw tea, such as tea polyphenols, amino acids, sugars, etc., change between them, making the soup color and fragrance tend to be idealized, and the storage of Pu'er is not difficult, as long as it is not exposed to direct sunlight, rain, clean and hygienic, dry and ventilated, and there are no other miscellaneous odors.

2. Pu'er Ripe Hu Hunger Tea: The main active ingredients of ripe Pu'er tea (natural fermentation of raw tea is also the same) are black tea (TR), chrychachin (TF), theabrownin (TB), gallic acid and vitamin C. Due to the action of microorganisms in the processing process, a large number of new soluble monosaccharides and oligosaccharides are formed by the transformation of macromolecular polysaccharides, and vitamin C is also multiplied during fermentation, which plays an important role in improving the function of the human immune system.

Encyclopedia of 100 limbs - raw pu'er.

Encyclopedia - Pu'er ripe tea.

1. The color of raw tea is mainly green and dark green, and after aging, some of them turn 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.

2. The color of ripe 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.

The differences between raw and cooked Pu-erh tea are introduced as follows:

1. The difference in appearance: In terms of appearance, the color of ripe tea is dark red, or maroon, and raw tea is dark green. With the deepening of storage time, Pu'er raw tea gradually changes from tender green, tender yellow, apricot yellow, dark yellow, yellowish brown and reddish brown.

The color of the bottom of the leaves of ripe Pu'er tea with a good degree of fermentation is generally "pig liver color", and gradually changes to dark brown with the increase of storage years. If you mix raw and ripe Pu'er tea, the scattered tea leaves will be mixed with each other, affecting the value of the stored tea.

2. Different aroma types: The aroma types of raw tea and cooked tea are different, and both have the characteristics of changing with the change of storage time. Pu'er raw tea is mostly milli-fragrant, lotus-fragrant, fragrant, and chestnut-scented; Pu'er ripe tea is mostly ginseng, bean, chen, jujube, and camphor.

Due to the different types of aromas, such as mixing and storing Pu'er raw tea and ripe tea, the aroma substances will inevitably be cross-adsorbed, masking or changing each other, and it is difficult to obtain a pure and natural aroma.