Differences between new and old tea

Compared with Pu-erh raw tea, the taste of cooked tea is more unique. The newly prepared cooked tea and the aged cooked tea have different tea properties and taste.
 
 
New tea: Refers to tea 1-5 years after making wool.
 
Old tea: tea that has been stored in a dry warehouse for more than five years.
Appearance: It is difficult to see the difference between cooked tea new tea and old tea, almost the same.
 

Taste: The biggest difference between the new tea and the old tea is the piling flavor. The newly made fresh tea will have a strong Odory smell after the Odory process. The taste is not very good, similar to the seafood flavor, aged for two or three years After that, the odor will gradually dissipate and turn into the unique fresh and sweet aroma of cooked tea.
 
The freshly pressed new tea will have a relatively heavy water taste in three or four months. The new cooked tea soup is not very good in terms of thickness, but old tea will show better in the thick and smooth soup. Old tea often has a fragrance of aged, similar to the smell of clear wood in the old house. It smells very comfortable.

Soup color: There is no difference between the soup color of cooked tea and the new tea. The soup color stored in the dry warehouse for more than ten years is better. The soup color is more transparent. The soup color of the new tea and aged tea is chestnut wine red, which looks thick and thick.
 

Leaf bottom: cooked tea with a moderate fermentation process, the new tea leaf bottom is still more flexible, it is not easy to break when the fingers are twisted, and the toughness of the leaves can be felt. The bottom of cooked tea leaves that are more than ten years is soft, and the fingers will break when they are twisted.
 

Tea nature: New tea is hot, and old tea is warm. Freshly made cooked tea is easy to get angry if you drink too much, while aged cooked tea is more gentle and comfortable.

Efficacy: New tea and aged tea have the same benefit: warm stomach, lose weight, reduce fat, prevent arteriosclerosis, prevent coronary heart disease, lower blood pressure, anti-aging, anti-cancer, lower blood sugar, bacteriostatic and anti-inflammatory, reduce tobacco poison, including warmth Stomach strengthens the stomach and the prevention of the three high aspects is more prominent, suitable for long-term tasting of the elderly.
 
If it is easy to get enthusiasm, drink less freshly cooked tea in spring and summer, cooked tea warms the stomach to expel cold, especially suitable for drinking in autumn and winter. Newly made cooked tea is suitable for tea friends with cold physique and can play a role in conditioning. Tea has basically no side benefits, suitable for all ages, and has a relatively strong health care benefit.

Visit us at http://www.naturalpuerh.com

Raw and Cooked Pu-erh Tea Differences

We all know that the products are divided into good and bad and grade, so for those who love tea, they also understand that Pu-erh tea has raw tea and cooked tea.

Raw tea: All kinds of loose tea and pressed tea made directly after the screening and grading of the dried green tea cyanines of Yunnan big leaf tea trees are fermented in a natural way, and the tea properties are more irritating. The tea properties will be gentle after storage for many years. Good old Pu-erh is usually obtained by this method.

The green tea color is greenish green, dark green, or yellowish green, and the tea buds are whitish. Tea is slightly cold, soup color is greenish yellow, bright yellow or brownish yellow. There is a bitter taste on the palate. Thin tea bowls or glass tea sets should be used for brewing tea sets. It can be consumed in all seasons, cool down, dryness, and antipyretic.

The longer the storage time of raw tea, the better the quality of tea; the difference between raw tea and cooked tea is obvious after brewing: the tea leaves of raw tea are soft, fresh, elastic, and vital. The tea soup is clear and bright, and the tea is refreshing. Aftertaste is sweet. The tea leaves of cooked tea are thin and black, thick and tough.

Cooked tea: The sun-dried tea cyanine from Yunnan big leaf tea tree in Yunnan. After 1973, science and artificial fermentation were used to make the tea mild and make the tea soft and delicious. After being processed by artificial fermenting process, and then screened and graded, all kinds of loose tea and pressed tea are made.

The color of cooked tea is brown, and it will turn black after heavy fermentation, and the tea buds will be golden or dark golden yellow. Tea is warm. The fragrance type is aged, Camphor, Jujube, soup color brown red, brown red or dark red. The taste is basically no bitterness, the entrance is mellow, soft and natural. For tea making, it is advisable to use a teapot or ceramic tea set. It can be consumed in all seasons and nourish the stomach.

Cooked tea has been transformed by artificial control, and its taste has not changed much. Although the price will rise a bit over time, it cannot be compared with old green tea after all. Good green tea is stored in a high-quality storage environment (dry storage) , The air humidity is suitable, etc.) The generated tea gas and tea quality vary greatly (so only the so-called camphor, orchid, lotus, etc., the highest level of aroma and the good taste of smooth watering throat).

At an appropriate concentration, drinking peaceful Pu-erh tea does not have an irritating effect on the stomach and intestines. The thick, sweet, and mellow Pu-erh tea enters the film formed by the human intestines and stomach and adheres to the surface layer of the stomach, creating a beneficial protective layer for the stomach. Long-term drinking Pu-erh tea can play a role in protecting and nourishing the stomach. This is the main reason why consumers who admire drinking Pu-erh tea at home and abroad call Pu-erh tea "beauty tea" and "longevity drink".

Visit us at http://www.naturalpuerh.com

Differences between green tea and Pu-erh

There are many types of tea. Green tea, Pu-erh tea and other presumably tea friends are familiar, and the difference between green tea and Pu-erh tea is actually quite large. Let's take a look at the specific differences between green tea and Pu-erh tea for reference only.

The difference between green tea and Puer tea is mainly seen in the following five points:
 
1. Differences in growth environment.
 
The ecological environment of Pu-erh tea is high altitude and low latitude, subtropical warm and humid climate, sufficient rainfall and sunshine, four seasons like spring, mild climate, low acid soil with PH value of 4.5 to 6.5; and the ecological environment of green tea is low altitude warm and humid climate It has distinct seasons throughout the year, long illumination time, and high light intensity, which is not conducive to the metabolism of nitrogen-containing compounds in the bud leaves, and the absorption and synthesis of light quantum, so the content of chlorophyll, carotene, protein and amino acids in green tea is significantly less than Puer tea.

2. The difference in characteristics.
 
Green tea is acidic tea. Due to excessive intake of high-cholesterol and high-calorie foods, there are more and more people with acidic constitution. Therefore, excessive consumption of green tea will aggravate the stomach and body irritation, causing a series of adverse reactions; The content of green tea is much less than Pu-erh tea, so the bubble resistance is much worse than Pu-erh tea. Pu-erh tea is a kind of alkaline tea. After the scientific fertilization process accelerates and shortens its post-fermentation process, a large number of beneficial bacteria are produced through the metabolic process of enzymes and polyphenols, forming a smooth and mellow taste. The mild tea nature will not cause any adverse reactions to the human body, and it is suitable for drinking Pu-erh tea regardless of age.
 
3. The difference in production process.
 
Green tea is produced by killing green tea at a high temperature of 300-400 degrees, completely killing the tea, and then completely removing water from the tea leaves in the baking process. Pu-erh tea is made by killing green at a low temperature of 70 to 85 degrees, retaining the activity of the tea body, and then using the sun-drying process to remove about 90% of the water in the tea leaves. Because the tea body of Pu-erh tea also contains about 12% Water, so Pu-erh tea is post-fermented tea, while green tea is completely unfermented tea.

4. Differences in storage methods.
 
Since green tea no longer has vital signs, there are no specific requirements for its storage, as long as there is no smell, Pu-erh tea should be placed in a well-ventilated place with no smell and humidity of 60 %, And stored in a place without direct sunlight, so as to ensure the quality of Pu-erh tea.
 
5. Differences in shelf life.
 
Generally, the shelf life of green tea is 2 years, and its quality will decline with the extension of time. While Pu-erh tea is a post-fermented tea, which has the characteristics of "more aging and more fragrance". It is reasonable, and its quality will increase and optimize with the extension of time.

Visit us at http://www.naturalpuerh.com

Differences between new tea and old tea

Compared with Pu-erh raw tea, the taste of cooked tea is more unique. The freshness of the cooked tea and the aged cooked tea have differences in tea properties and taste.
 
 
New tea: refers to tea 1-5 years after making wool.
 
Old Tea: Tea that has been stored in a dry warehouse for more than five years.
Appearance: It is difficult to see the difference between the fresh and aged teas, and they are almost the same.
 

Taste: The biggest difference between the new tea and the old tea lies in the taste of the old tea. The freshly made new tea will have a strong smell of the old tea after going through the process of the old tea. The taste is not very good. It is similar to seafood. After that, the odor of the pile will gradually dissipate, turning into the unique fresh sweetness of cooked tea.
 
The freshly pressed new tea will have a heavier water taste in three or four months. The new cooked tea soup is not very good in terms of smoothness, but the old tea will show better in the thick and smooth soup. Old tea tends to have a scent of smell, similar to the smell of clear wood in the old house, which smells very comfortable.
Soup color: There is no difference in the color of the cooked tea, the new tea and the old tea. The dried tea stored for more than ten years is better in storage, and the soup color will be more transparent. The new tea and old tea soup colors are chestnut wine red, which looks thick and thick.
 

Leaf bottom: cooked tea with moderate fermentation process, the new tea base is still more flexible, and the fingers are not easily broken when twisted, and the toughness of the leaves can be felt. The base of ripe tea for more than ten years is soft, and the fingers are broken when twisted.
 

Tea properties: New teas are hot, and old teas are warm. Freshly cooked tea is easy to get angry if you drink too much, and aged cooked tea is more moist and comfortable.
Benefits: The cooked tea has the same benefit as the old tea: warming the stomach, losing weight, reducing fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar, bacteriostatic and anti-inflammatory, reducing smoke poison, among which warming Stomach enhancing and prevention of the three high aspects are relatively prominent, suitable for long-term drinking of middle-aged and elderly people.
 
If it is easy to get fire, drink less freshly cooked tea in the spring and summer seasons, cooked tea warms the stomach and dispels the cold, especially suitable for autumn and winter seasons. The newly-made cooked tea is suitable for those with cold constitutions. Tea has almost no side effects, suitable for young and old, and has relatively strong health benefits.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382

Pu-erh and Black tea differences

Because Puer tea soup is bright red and brown, and Black tea soup is bright red, there is a slight difference in soup color. Therefore, many people who are new to tea drinking often refer to Puer tea as black tea. In fact, Pu-erh tea and black tea are two different types of tea products, which are essentially different. The following is an analysis of the difference between Pu-erh tea and black tea.

First. The categories are different.
Pu-erh tea belongs to reprocessed tea, while black tea belongs to basic tea. Basic teas include green teas, black teas, green teas, yellow teas, white teas, and dark teas. Black tea is one of them. Pu-erh tea is made from sun-cured green tea (green tea) and then processed by a special process.
 
Second.  The processing technology is different.
Taking Pu-erh loose tea and Kungfu black tea as an example, the processing technology of Pu-erh loose tea is: Yunnan big leaf sun-cured green tea → piling(fermentation) → drying → sieving → picking → blending into pieces; Kungfu black tea processing technology is: Fresh tea leaves → withering → rolling → fermentation → shaping → drying → red hair tea → refining → baking → finished product.

Third.  The appearance is different.
There are two types of Pu-erh tea: Pu-erh loose tea and Pu-erh compressed tea. The shape of Pu-erh loose tea is firm, firm and firm, and its color is brown or brownish red; while Pu-erh pressed tea is made by using Pu-erh loose tea to autoclave, and the shape mainly includes cakes, bricks, tuo and so on.

Fourth.  The taste and aroma are different.
Pu-erh tea has a mellow taste and is uniquely fragrant; black tea has a mellow, refreshing, and sweet flavor. One is Chenxiang and the other is sweet. The two are easier to distinguish.
 
Black tea mainly includes Kungfu black tea and black crushed tea. The shape of Kungfu black tea is mainly strip-shaped, and it is also partially curly, and its color and luster are exposed. The shape of black crushed tea is fine-grained, and its color is black. It can be processed into teabags.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382