What is the difference between raw tea and cooked tea

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.

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, they may be a little black, and the tea buds with high raw material grades are golden yellow, and the color changes little 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 and carried by hand, 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. When using the same pot as Bipaifu, please remember to avoid alternating the use of "one pot does not serve two masters", if you cross-steep, it will affect the aroma and taste of Pu'er tea itself.

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

Hello, the main differences between raw tea and cooked tea are as follows:

1.The processing method is different.

Raw tea refers to the tea leaves that can be made by simple processing such as withering in a short time, finishing and drying of Changzi oak. Ripe tea needs to go through a fermentation process to change the properties of the tea leaves through microbial action.

2.The composition of the hand is different.

Raw tea mainly retains components such as chlorophyll and amino acids. These components change during the fermentation process of ripe tea, and thearubigin, theaflavins and other components are generated.

3.The smell is different.

The smell of raw tea is softer and fresher. Ripe tea produces theocopenins, volatile oils and other components during the fermentation process, and the smell is mellow and long-lasting.

4.The colors are different.

Raw tea is bright green in color. Ripe tea is darkened in color due to fermentation and is generally reddish-brown in color.

5.The taste is different.

The taste of raw tea is brighter and brighter. Ripe tea has a mellow taste and has a sweet effect.

6.Drinking is different.

Raw tea is suitable for fresh drinking. Ripe tea can be brewed multiple times.

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 and astringent taste persists in the mouth, the quality of this tea is definitely not good or it is not Pu'er tea at all. The tea leaves are fresh and sweet, and the taste is mellow and smooth.

Ripe tea, thick and sweet, almost not bitter (except for half-ripe), with a heap of aroma and 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 difference between the soup leaves is very Zen and the base is large.

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.

The difference between raw tea and cooked tea is mainly as follows:

2. From the color of the tea soup:The color of the tea soup brewed by raw tea is transparent yellow-green or golden yellow; The tea soup of ripe tea is chestnut or reddish-brownIt is even almost black, and if it is not fully fermented, it will be a little yellowish.

The differences between raw and ripe Pu-erh tea are as follows:1. The smell is different.

Pu'er raw tea has the fragrance of the tea leaves themselves, the tea soup is yellow-green, the ripe Pu'er tea has the aroma of aging, and the vegetable soup is chestnut colored.

2. The taste is different.

Pu'er raw tea has a high aroma, rich in fragrance and taste, mainly honey, floral, fruity and other aromas, with a strong and mellow taste, strong astringency, and thick leaf bottom. Ripe Pu'er tea is mainly aged fragrant, and some ripe tea will be accompanied by jujube, camphor, woody and other aromas, and the taste is mellow and sweet.

3. The process is different.

Pu'er raw tea is made after the fresh leaves are picked, after being dried, finished, rolled, exposed to the sun and autoclaved; Ripe Pu'er tea is made by drying, killing, rolling, sun exposure, and Wudui fermentation after fresh leaves are picked, which means that Pu'er ripe tea is made by Wudui fermentation on the basis of sun-dried green tea.

There are three main differences between raw tea and cooked tea. The details are as follows:

First, the appearance color is different.

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.

Second, the taste is different.

Raw tea, strong taste, full of tea gas, tea soup fragrant, slightly bitter and astringent, good Pu'er raw tea back to Ganshengjin is obvious and long-lasting; Ripe tea, thick and sweet, pure taste, with a unique aged fragrance.

Third, the color of the soup is different at the bottom of the leaves.

The base of raw tea leaves is soft, fresh and stretchy, even if the aged Pu'er tea has been stored for a long time, it can 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.