What is the difference between black tea and pu erh tea? How can you tell the difference?

Black tea and pu-erh tea.

What's the difference? Distinguishing skills.

1. Difference in types.

Black tea is one of the six major tea categories in China, which is a general term for a type of tea, and there are many tea varieties to which black tea belongs, and Pu'er tea processing and its quality characteristics can be divided into Pu'er raw tea.

and ripe Pu'er tea, and only ripe Pu'er tea belongs to black tea. Therefore, the two will be put together in the tea franchise store.

2. Differences in origin.

Black tea is one of the six major tea categories, in Yunnan, Guangxi, Hunan, Sichuan, Hubei, Anhui, Zhejiang, Guizhou and Chongqing there are dark tea production areas, and different black tea producing areas have different varieties of black tea, forming exclusive local characteristics. The production area of Pu'er tea is mainly in Yunnan, and it is mainly divided into Lincang in terms of region.

The three major tea areas: the tea area, the Pu'er tea area and the Xishuangbanna tea area.

3. The difference between tea raw materials.

Black tea is made of coarse old and fresh leaves of small-leaf tea trees in various black tea producing areas through more than 20 processes.

It is made as a raw material and is made using a specific processing process, and it is a tea with unique quality characteristics.

4. Differences in the degree of fermentation.

Black tea is a post-fermented tea, because it is the power to help external microorganisms, and this kind of fermentation is also the most thorough. The degree of fermentation has reached 100%, Pu'er tea Pu'er ripe tea (fermentation degree of more than 6 percent) can be called black tea, because it is also a fermented tea, and because the taste of different degrees of fermentation is also different, and Pu'er tea is not only delicious, healthy, healthy, but also has a high collection value, when in a reasonable storage environment, the longer the Pu'er ripe tea is stored, the more mellow and rich the taste, and the value can be improved.

5. The shape of the tea leaves.

According to different processing and production methods, black tea can be divided into three types: bulk tea, pressed tea and flower tea, which belong to the marginal tea, and Pu'er tea has cake tea and brick tea.

Tuo tea, gourd tribute tea, mushroom tight tea, pillar tea, pillar tea, seven son cakes.

Xiao Jintuo, the old tea head.

and other shapes, which can be used for side pins, domestic sales and export sales.

As far as tea is concerned, according to the major categories, there are six categories: dividend, white, green, yellow, green and black. And black tea is one of the big categories, and Pu'er is the classification. However, when we talk about black tea now, we generally refer to Hunan Anhua black tea.

Pu'er is classified separately. Pu'er is further divided into raw pu [non-fermented or lightly fermented] and cooked pu [complete fermentation]. I don't like the appearance of black tea very much, a bit like cow dung.

You can't see tea as it is. Pu'er is divided into three types of packaging: tuo, brick, and cake. The weight is available in a variety of packages such as g.

1. Different raw materials: The primary raw materials for black tea processing are small and medium-leaf species, while the raw materials for Pu'er tea are Yunnan large-leaf species.

2. Fermentation is different: the humidity of black tea processing is the remaining part of the moisture of the fresh leaf itself, and the pile temperature is ** the residual temperature after killing, and the residual heat of enzymatic respiration, and the characteristics of black tea are formed in the initial system. Pu'er raw tea is a tea that is freshly picked, killed, rolled, and dried before being aged in a natural way, without being fermented in the wodui.

Ripe tea is a tea product made after raw tea is artificially and quickly fermented and sprinkled with water.

3. Processing technology: The fresh leaves to the finished product are continuously completed in the processing process of black tea. The raw materials are tender, and the processing time is different.

Pu'er tea, on the other hand, uses artificial adjustment of moisture, temperature and air to achieve limited control of microbial growth and hydrothermal effect, and has developed a high-temperature Wudui rapid fermentation process of Pu'er tea.

4. Different contents: Because the raw materials for black tea processing are small and medium-sized leaf species, their contents are relatively low, especially the content of active chemical components is small, that is, there are few beneficial components such as caffeine, tea polyphenols, tea polysaccharides, etc., the microbial action time is relatively short, and the transformation of beneficial components is relatively small, and the chemical components of black tea raw materials are not affected by light, so there is no photochemical participation.

1. The processing technology is different.

There is a qualitative difference between the processing of Pu-erh tea and the processing of black tea. During the processing of black tea, the fresh leaves to the finished product are completed continuously. The tenderness of the raw materials varies, and the processing time varies.

From our research table on the process of Yunnan Pu'er tea: although the processing of Pu'er tea belongs to post-fermentation, the raw material base is different, and the fresh leaf to the finished product is an intermittent process, and the predecessor of Yunnan Pu'er tea is the sun-dried green in green tea. Therefore, the Pu-erh tea process is not a dark tea process.

If you look at Pu'er tea consecutively, it is another type of tea that is different from the existing six major tea categories.

2. The processing technology, raw materials and methods are different.

From the raw materials to the next year, the primary raw materials of black tea processing are small and medium-sized leaf species, Pu'er tea is different, its raw material is Yunnan large-leaf processing of sun-dried green tea, from the fermentation humidity, black tea processing humidity is the remaining part of the moisture of the fresh leaf itself, and the residual temperature of the wet part is ** after the greening. The other part is metabolized by microbial life activities. Pu'er tea processing is artificial humidification, and the tidal water volume is an important indicator of the temperature and speed of production.

Moderate tidal water and natural microbial inoculation are the key links in quality formation.

3. The processing process chemistry is different.

Because the raw materials of black tea processing are small and medium-sized leaf species, their contents are relatively low, especially the content of active chemical components is small, that is, beneficial components such as caffeine, tea polyphenols, tea polysaccharides, etc., the microbial action time is short, the transformation of beneficial components is relatively small, and the chemical components of black tea raw materials are not affected by light, so there is no photochemical participation.

Pu'er tea is different, Yunnan large-leaf species are rich in substances, especially tea polyphenols, tea polysaccharides and other components are the effective substances that constitute Yunnan Pu'er tea. At the same time, in addition to tea varieties, the formation of Pu'er tea quality is directly affected by photochemistry and beneficial microorganisms, which is also the key point for the formation of Pu'er tea quality to be different from that of black tea.

1. Different raw materials: the primary raw materials of black tea are small and medium-leaf species, and the raw materials of Pu'er tea are Yunnan large-leaf species.

2. Fermentation is different: the humidity of black tea processing is the remaining part of the moisture of the fresh leaves themselves, Pu'er raw tea is fresh tea after picking, killing, rolling, and hair tea drying in a natural way, without Wudui fermentation treatment, ripe tea is a tea product made after artificial rapid post-ripening fermentation and sprinkling of water.

Black tea gets its name from the black color of the finished tea. Black tea belongs to one of the six major tea categories, which is a post-fermented tea, and the black hair tea raw materials used in traditional black tea have a high degree of maturity and are the main raw materials for pressed tea. The difference with Pu'er tea is that the collapsed beam:

Black tea is a primary hair tea made from the coarse old fresh leaves of the small-leaved tea tree; Pu'er tea is a reprocessed tea made of large-leaf sun-dried green hair tea as raw material, which is naturally fermented and aged, or fermented after artificial piles.

Pu'er tea (ripe tea) is made of dried green tea in Yunnan large-leaf seed section hall that meets the environmental conditions of Pu'er tea production area, using Wudui technology, and post-fermentation and processing to form loose tea and pressed tea group. Its quality characteristics are: the soup color is red and bright, the aroma is unique and fragrant, the taste is mellow and sweet, and the bottom of the leaves is reddish-brown and uniform.