We all know that Pu-erh tea is divided into raw Pu-erh
and cooked Pu-erh. There are differences in the nutritional efficacy of taste,
but each has its own good. Raw Pu-erh means that there is no fermentation
process, while cooked Pu-erh is fermented, which will have less bitter taste.
Many tea friends still don't understand the specific difference between Pu-erh
raw tea and cooked tea? Let's take a look at this aspect.
Difference between Pu-erh raw tea and cooked tea:
1. Production process:
The production process of raw tea means that the fresh leaves are withered, killed, twisted, and dried to become raw loose tea (dry green tea). The green tea is steamed at high temperature and then put into a mold to shape, pressed into the shape of bricks, cakes, and Tuo. After drying or natural drying, it 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.
Second, 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 with burlap, and fermenting 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. Different appearance.
The tea leaves of green tea are mainly greenish 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. Different soup colors.
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. Difference in taste.
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 the leaves.
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.
Difference between Pu-erh raw tea and cooked tea:
1. Production process:
The production process of raw tea means that the fresh leaves are withered, killed, twisted, and dried to become raw loose tea (dry green tea). The green tea is steamed at high temperature and then put into a mold to shape, pressed into the shape of bricks, cakes, and Tuo. After drying or natural drying, it 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.
Second, 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 with burlap, and fermenting 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. Different appearance.
The tea leaves of green tea are mainly greenish 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. Different soup colors.
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. Difference in taste.
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 the leaves.
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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