Pu-erh tea is based on Yunnan big leaf sun tan green tea
in a certain area of Yunnan province as raw material, and is processed into
loose tea and pressed tea after fermentation. It is a very unique tea in
Chinese tea. In the classification of Pu-erh tea products currently on the
market, there are natural classification and subject classification according
to the characteristics of the products. Therefore, Pu-erh tea has a distinction
between raw tea and cooked tea. So, how to distinguish Pu-erh raw tea and cooked
tea? How do we distinguish the tea we want when we buy.
To distinguish between raw tea and cooked tea, we look at the following aspects:
1. The difference between raw tea and cooked tea.
The production process of raw tea refers to that the fresh leaves are withered, killed, twisted, and dried to become raw loose tea (baked green tea). The shape, after being dried or naturally dried, becomes a pressed tea product. The process of making cooked tea is to artificially sprinkle the dried green tea and ferment the mature loose tea. The other processes are the same as raw tea.
2. The biggest difference between raw tea and cooked tea, is there any "waste pile, fermentation"
Piling is a unique process in the production process of cooked tea, which is the key point to determine the quality of cooked tea. It refers to stacking the dried green tea to a certain height (usually about 70 cm), sprinkling water, covering it with burlap, and fermenting it under the action of damp heat. About hours. Pu-erh tea is further divided into raw tea and cooked tea. Raw tea is not fermented, which is more irritating. The cooked tea is fermented by the pile and it is neither cold nor hot.
3. The difference between raw tea and cooked tea.
The tea leaves of green tea are mainly green and dark green, and some of them turn yellowish red. Usually, the taste of freshly made tea cakes is not obvious, and if they are heated, they will have a sweet and dry taste. The color of cooked tea is black or reddish brown, and some bud teas are dark golden yellow, with a strong odor, similar to musty smell, those with light fermentation have a longan-like taste, those with heavy fermentation have a stuffy straw mat taste.
4. The difference between raw tea and cooked tea "soup".
The tea soup of raw tea is mainly yellow-green, greenish yellow, and golden yellow. The soup color of good old tea is generally orange and bright. Cooked tea is mostly chestnut red in light fermentation, and dark red is the main one in heavy fermentation.
5. The difference between raw tea and cooked tea.
Raw tea has a strong taste, full of tea, and high irritability. If brewed at high temperature, the tea soup is fragrant, the water is sweet and thin, and has a bitter taste (a good raw tea can be bitter and can be sweet) The cooked tea is thick and sweet in water, mellow and soft at the entrance. It is naturally sweet and natural. There is almost no bitterness. The new cooked tea has a rich or slightly watery taste.
To distinguish between raw tea and cooked tea, we look at the following aspects:
1. The difference between raw tea and cooked tea.
The production process of raw tea refers to that the fresh leaves are withered, killed, twisted, and dried to become raw loose tea (baked green tea). The shape, after being dried or naturally dried, becomes a pressed tea product. The process of making cooked tea is to artificially sprinkle the dried green tea and ferment the mature loose tea. The other processes are the same as raw tea.
2. The biggest difference between raw tea and cooked tea, is there any "waste pile, fermentation"
Piling is a unique process in the production process of cooked tea, which is the key point to determine the quality of cooked tea. It refers to stacking the dried green tea to a certain height (usually about 70 cm), sprinkling water, covering it with burlap, and fermenting it under the action of damp heat. About hours. Pu-erh tea is further divided into raw tea and cooked tea. Raw tea is not fermented, which is more irritating. The cooked tea is fermented by the pile and it is neither cold nor hot.
3. The difference between raw tea and cooked tea.
The tea leaves of green tea are mainly green and dark green, and some of them turn yellowish red. Usually, the taste of freshly made tea cakes is not obvious, and if they are heated, they will have a sweet and dry taste. The color of cooked tea is black or reddish brown, and some bud teas are dark golden yellow, with a strong odor, similar to musty smell, those with light fermentation have a longan-like taste, those with heavy fermentation have a stuffy straw mat taste.
4. The difference between raw tea and cooked tea "soup".
The tea soup of raw tea is mainly yellow-green, greenish yellow, and golden yellow. The soup color of good old tea is generally orange and bright. Cooked tea is mostly chestnut red in light fermentation, and dark red is the main one in heavy fermentation.
5. The difference between raw tea and cooked tea.
Raw tea has a strong taste, full of tea, and high irritability. If brewed at high temperature, the tea soup is fragrant, the water is sweet and thin, and has a bitter taste (a good raw tea can be bitter and can be sweet) The cooked tea is thick and sweet in water, mellow and soft at the entrance. It is naturally sweet and natural. There is almost no bitterness. The new cooked tea has a rich or slightly watery taste.
6. The difference between raw tea and cooked tea "leaf bottom".
The base of the newly made green tea is mainly green, yellow-green, and dark green. It has high activity, flexibility, and elasticity. Twisting the leaf strips like twisting rubber bands, it is generally good tea. The lightly fermented leaves of cooked tea are reddish brown but not flexible. The heavily fermented leaves are mostly dark brown or black, and the leaves are hard and brittle.
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