The identification method of raw tea, the difference between raw tea and cooked tea

Pu'er's raw and ripe tea is relatively easy to identify. One is the appearance of the packaging, the second is the taste, and the third is the color. If the natural fermentation is not complete within three years, the color is still much lighter than that of ripe tea.

Of course, there is no good difference between raw and cooked tea of loose tea. Because loose tea ferments quickly, it is equivalent to 10 years and 8 years of cake (brick) tea fermentation after three or four years. In addition, direct brewing is the best way to distinguish between the two and the simpler.

The color of raw tea is better dark green, and wild tea is darker.

Kiss, the varieties of raw tea are: green tea, black tea, black tea, oolong tea.

Yellow tea, flower tea, medicinal tea, white tea.

1. Green tea. Green tea is one of the most popular types of tea in China, which is a non-fermented tea, which is made by picking it and drying it and then putting it directly into the pot to fry, so that it is fresh and can maintain the green characteristics of green tea. The precious varieties of green tea include Biluochun, Longjing and Putuo Buddha, which are very popular and have an excellent taste.

2. Black tea. Black tea is as popular as green tea, but black tea is a fully fermented tea with a very beautiful red color. The preparation method of black tea and green tea is different, and the production process of black tea will be relatively troublesome.

3. Black tea. Very famous Yunnan Pu'er tea.

It is one of the black teas, and black tea is actually green tea, and the premise of making it is watered and then fermented to become black tea. Pu'er tea in black tea has a good effect on lowering blood pressure, but the best effect is oolong tea.

4. Oolong tea.

Oolong tea is green tea.

A semi-fermented tea in . Oolong tea is very troublesome to make, and the brewing method is also exquisite, oolong tea is also known as gongfu tea. When drinking morning tea, I always say that I drink kung fu tea, and Tieguanyin and Phoenix Dancong.

All of them are precious varieties of oolong tea.

5. Yellow tea. The method of making yellow tea is somewhat similar to green tea, but it is more troublesome than green tea. Yellow tea is stuffy yellow, and the leaves after stuffy yellow become yellow tea. The taste is not inferior to green tea, and it is also the choice of many tea lovers.

6. Flower tea. The flower tea that looks very good-looking and makes people want to drink is a relatively precious and rare tea, and there is a strong floral tea aroma, such a tea is believed to be eaten by all ages. While many flower teas use green tea as the tea embryo, only a few use oolong tea or black tea.

Flower tea will have a unique fragrance.

7. Medicinal tea. Medicinal tea locust residue is made by combining tea leaves and medicines. Not only does it have great benefits for the body, but you can also enjoy the pleasure of drinking tea, which can be described as killing two birds with one stone. And this tea does not feel bitter, because of the combination of tea processing and has a fragrance.

8. White tea. The shape, taste and aroma of white tea and yellow tea are very close and very good. White tea is basically made by sun drying, white tea is a major specialty of our China, among which the precious varieties include white peony tea and Baihao silver needle tea.

The varieties of raw tea are Dam Nuo, Ice Belt Suishu Island, Daxue Mountain, Understand, Busy Lung, Bangwei, Xigui, Yiwu, Yibang, Sleepy Lushan, Manbrick, Mangzhi, Gedeng, Yule, etc., according to the shape can be divided into Jingua Gong Tea, Cake Tea, Brick Tea, Tuo Tea, etc., raw tea is the special genus of Pu'er tea, and there are many varieties and factions, which can be selected according to the characteristics of tea and their own preferences.

Pu'er tea (raw tea) is a tea made from the fresh leaves of Yunnan large-leaf tea trees grown under the environmental conditions of Pu'er tea producing areas, which are made by processes such as killing, stupid bending and rolling, sun drying, and autoclaving, including loose tea and pressed tea.

Its quality characteristics are: dark green in appearance, pure and lasting aroma, strong and sweet taste, green and yellow in soup, and thick yellow-green at the bottom of the leaves.

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.