How can you tell if pu erh is raw or cooked?

The raw and ripe teas of Pu'er tea can be distinguished by the aroma, soup color and leaf bottom.

1. Aroma discrimination Pu'er ripe tea will produce a "ripe taste" because it has passed through Wudui, which we call "Puxiang". Generally, only the ripe tea of the dry warehouse with an aging period of less than one year can smell the smell of ripe tea from the European Common Market from the surface of the tea. When the tea is aged for about a year, the taste of ripe tea on the surface basically disappears, and you can feel a "plum fragrance" from the tea soup, followed by "jujube fragrance" or "ginseng fragrance", and finally becomes "agarwood".

Agarwood is the best ripe tea fragrance that is finally transformed from a long-term dry warehouse aging by a ripe taste. Puxiang, plum incense, jujube incense, ginseng incense, and agarwood are one of the most direct and effective ways to distinguish raw tea from cooked tea.

2. Distinguish the color of the soup The Pu'er raw tea in the dry warehouse is maroon-red, even if it is an aged raw tea, the color of the brewed tea soup is only slightly darker than the maroon. And the color of the tea soup of ripe tea is dark chestnut, even close to black. Therefore, in the modern classification of tea species, Pu'er tea is divided into dark teas, which is related to the soup color of ripe tea.

3. Distinguish the bottom of the leaf Pu'er raw tea in the dry warehouse, after brewing, the bottom of the leaf is chestnut to dark chestnut, and the texture of the leaf strips is full and soft, full of freshness. The bottom of the leaves after brewing Pu'er ripe tea is mostly dark chestnut or black. The texture of the leaves is dry, thin and old.

If the fermentation is relatively heavy, there will be obvious carbonization. With the above three methods, you can basically distinguish the raw tea and cooked tea of Pu'er tea. When you buy Pu'er tea, you can use these methods

Ripe tea is red, raw tea is green, I think raw tea is a little astringent, but raw tea personally thinks it is fragrant. Raw tea is naturally fermented, divided into years, and ripe tea is fermented by modern scientific technology.

Black is raw tea, but **, light yellow to golden yellow is ripe tea, which can nourish the stomach.

1. Distinguish from the aroma.

Because the ripe Pu'er tea has passed through the Wudui, it will produce a ripe taste. Generally, there are only dry warehouse ripe tea within ten years of aging (according to the traditional saying, the tea that has not been molded is dry warehouse tea), and you can smell a ripe tea smell from the surface of the type tea. In about 10 to 20 years, the surface ripe tea flavor has disappeared, and the ripe aroma can be felt from the tea soup.

In 1973, the first batch of ripe brick tea made from the material of tight tea, called 73 thick brick tea, has been more than 20 years, whether it is from the type of tea or tea soup, there is no longer a sense of ripeness, but there is a smell of agarwood. Agarwood is the best ripe tea aroma transformed by long-term dry aging. Ripe tea flavor, ripe flavor and agarwood are one of the most direct and effective ways to distinguish raw tea from ripe tea.

2. Distinguish from the color of the soup.

The Pu'er raw tea soup in the dry warehouse is chestnut red, close to the color of the heavy fire oolong tea soup, even if it is an aged raw tea, such as there are already ones.

The color of the tea soup of the 80-year-old Longma brand Tongqing Laohao Pu'er tea is only slightly darker than that of the 50-year-old Hongyin Pu'er round tea. And the color of the tea soup of ripe tea is dark chestnut, even close to black. Therefore, in the modern classification of tea species, Pu'er tea is classified as dark tea, which is related to the soup color of ripe Pu'er tea.

3. Distinguish from the bottom of the leaf.

The bottom of the raw Pu'er tea leaves in Gancang is maroon to dark chestnut, which is very similar to the color of the Oriental Beauty tea leaves in Taiwan. The leaf strips are full, soft and full of freshness. The bottom of the leaves of a brew of Tongqing Lao Pu'er tea can show the fresh vitality of a hundred years ago.

The bottom of the leaves of ripe Pu'er tea is mostly dark chestnut or black, and the leaf texture is dry, thin and hard. If it is heavily fermented, it will be significantly charred, as if it has been grilled by a blazing fire. Some of the older leaves have cracked surfaces and veins that are separated, as if dry leaves have been soaked in water for a long time.

However, some ripe teas will be very close to the bottom of raw tea leaves if they are not piled up for a long time and the degree of fermentation is not heavy. On the contrary, there are also some raw teas in the production process, such as tea cyanine after rolling, can not be dried immediately, delayed for a long time, the bottom of the leaves will also appear dark brown, the soup color will be relatively thick and dark, the same as only lightly fermented piled up ripe tea.

Friends who love tea must be no stranger to Pu'er, Pu'er tea is available in many countries**, medical research has proved that Pu'er contains more than 600 kinds of nutrients, drinking Pu'er tea is equivalent to eating fruit, which can not only supplement vitamins, but also improve physical fitness. But you know Pu'er hasHow to distinguish raw tea from cooked tea in Pu'er tea

Appearance. The difference between Pu'er raw tea and ripe tea in appearance is obvious, Pu'er raw tea is also called green cake, the tea leaves in the tea cake are mainly green, some are yellow-red, and the white ones are bud heads. Ripe tea is also called ripe cake, and the color of the tea leaves in the tea cake is black or reddish-brown, and some tea buds are dark golden yellow.

It smells strong musty, the fermentation is light and close to the taste of longan, and the fermentation is heavy similar to the smell of straw mats.

Palate. The taste of raw tea is different from that of cooked tea, the taste of raw tea is heavy and fragrant, bitter with a little astringency, and the astringency will slowly turn to sweetness when you taste it carefully. I would like to remind everyone here that if Pu-erh tea has been astringent in the mouth and has not turned sweet, then this Pu-erh may be either inferior or imitation.

Ripe tea will feel sweet when you take a sip, with almost no bitter taste and a slight watery taste.

Soup color. The color of the soup is the color of the water when making tea, and generally speaking, the difference between the soup color of ripe Pu'er tea and raw tea is relatively obvious. The color of the raw tea soup is blue-yellow or golden-yellow, and the water surface is clear and transparent, without impurities.

The soup color of ripe tea is chestnut red or dark red, but the water is still clear, slightly translucent, and free of impurities.

Leaf bottom. The bottom of the leaves of Pu'er raw tea is mostly yellow-green and dark green, and the bottom of the leaves is flexible and elastic. The color is uniform and without variegation, and the shape is obviously striped and shaped, and it still retains the whole leaf shape after that.

The bottom of the leaves of ripe tea is reddish-brown and less flexible, and some are dark brown or black, with a hard surface and easy to break.

Humidity and dryness. We can also identify raw tea and ripe tea by the dryness and humidity of the tea, which is also very easy to identify. The aroma of Pu'er raw tea is strong, relatively dry, and a crisp sound can be heard in the hand.

The water content of ripe tea is high, and it will feel a little moist to the touch, but the humidity is not obvious, so we need to observe carefully!

Precautions

Raw Pu'er tea has a strong aroma and high content of tea polyphenols, which is a good product for cancer prevention. Drinking it during the day can also refresh the mind and is also good for the prevention and treatment of cardiovascular diseases. Pu'er ripe tea has an obvious ** effect, in South Korea Pu'er tea is also known as "slender tea", and can also nourish the stomach and warm the stomach.

Here's how to distinguish Pu-erh tea, raw tea, and ripe tea:

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.

Fourth, the production process is different. Raw tea, after the fresh leaves are picked, withered, killed, rolled and dried, that is, the green hair tea is sun-dried, and then the sun-dried green hair tea is steamed at high temperature, put into a fixed mold to set the shape, and after drying, it becomes a pressed tea product, 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.

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.