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".

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Mengku Raw Pu-erh Tea

Controversy over the Pu-erh tea raw tea: There have been many controversies about the Pu-erh raw tea from the Mengku. There are three main questions: First, the reason why high aroma questioned is roasting or even frying. Second, drinking is delicious and tasteless. The third is that the pressed cake is relatively loose, which is not conducive to conversion.

The traditional Mengku tea technology is quite different from Menghai and Yiwu technology. The most important feature is the withering and long twisting light. The main reason for this process is that the geographical location is inconvenient for transportation, so tea farmers in Lincang invented many characteristic processes such as ventilation and showering in order to avoid red leaves that were withered and overripe when transporting fresh leaves. This withering process has a natural micro-fermented aroma-raising effect, and it will also improve the taste, so it will produce high-flavor and fresh-tasting taste. In addition, most of Natural puerh tea is twisted into a semi-tight strip, so the tea is stored During the previous period of the process, the change was slow, and the internal quality of tea was not released due to the tight junction. After the tea was released after the activation of the tea in the later stage, the conversion would proceed, and it would slowly display amazing agarwood and thickness. This is also one of the fascinating features of Tanko Tea.

Beginning in 2009, the production of Mengku tea has gradually returned to the traditional manual process. Therefore, many tea products in recent years have performed well and have gradually been recognized by everyone. As an important branch with distinctive characteristics in Pu-erh, Yunnan, it is worth everyone’s attention and expectation.

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Raw cooked and old tea

The so-called "raw tea", or "shengpu", refers to the traditional natural alcoholic Pu-erh tea, also known as traditional Pu-erh tea. Its quality characteristics are sweet, smooth, mellow, thick, and fragrant. It needs a long time to store.  "Shengpu" is mainly made by directly storing or autoclaving the raw materials of sun-dried green tea from Yunnan. Representatives of this type of tea products are: various types of green cakes, Bajiao Ting tuo cha, Menghai Qingyu, Fengqing Qingyu, Nannuo tea, etc. The newly produced "shengpu" has not been adequately stored. Aging, the basic ingredients such as caffeine, tea polyphenols, and catechins in tea have not been fully converted, the tea taste is strong, the tea soup is bitter and domineering, and the tea is relatively irritating. At this time, Pu-erh tea is not suitable for tasting, and it is best to collect. Conditional Pu-erh tea enthusiasts store some "sangpu". After more than ten years, wait for it to fully melt before taking out the tasting. Xiang Jiuyuan, the special tea emotion, makes the tea rhyme even better.

"Cooked tea", or "cooked Pu", refers to the Pu-erh tea made from Yunnan large-leaf seed sun-haired green tea, which is artificially accelerated. Fermented Pu-erh tea began in the 1970s. In 1973, the Yunnan Tea Branch of China National Tea Corporation was first trial-produced at the Kunming Tea Factory based on market development and consumer needs. Pu-erh tea has the characteristics of sweet, smooth, mellow, thick and fragrant. After artificial fermentation, the composition of the tea has undergone rapid transformation. The tea properties and the taste of the tea soup have the characteristics of alcoholic Pu-erh tea drink. Of course, the taste and tea properties of "Cooked Pu" also depend on the storage time. The longer the age, the better the taste and tea properties of "Cooked Pu". It is worth noting that, although the "cooked general" is a fermentation process of artificially accelerated alcoholification, the fermentation process is complicated, the time period is long, and the production cost is high. Some unscrupulous merchants are trying to make huge profits, using fake and real products, using new stuff, and even "quick-puer tea" to harm consumers. Therefore, you must go to regular tea shops to drink and purchase Pu-erh tea and buy branded Pu-erh tea.

 Speaking of "old tea", the so-called "old tea" refers to Pu-erh tea that has been stored for at least 20 years. These old teas are very old, they are rare in the market, and some older "old teas" are expensive. Drinking "old tea" must be "taste", one is because it is a rare treasure, and the other is because the old tea has given the "old tea" a unique scent, throat and taste. Only by careful taste can you feel the truth of it.

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How to brew raw Pu-erh new tea

Many tea friends feel that the new Pu-erh tea is too bitter to drink, because everyone has not mastered the best brewing method! Let me share your personal experience and how to soak! How can the new tea of ​​that year be mellow and as bitter as possible? My suggestion is to use a cover bowl for brewing. The following will explain how to make it well!
    
The cover bowl is also called the Sancai Cup. The heavens and the earth are harmonious. The ancients invented the best thing for making tea long ago. Make tea in a covered bowl. You can drink the true taste and true disposition of tea. Especially used to drink the new Pu-erh sheng tea! Because people who drink tea for a long time, whether it is a tea merchant or a tea visitor, try a lot of new tea every year. Get the taste you want! White porcelain cover bowls of Pu-erh raw tea are absolutely accurate and will not cover up any flaws and deficiencies. Therefore, in the industry to test tea between peers generally use a covered bowl, instead of a purple pot.

First: the amount of tea.
       The amount of tea is important for any tea. The new tea is 7 grams to 10 grams. The less, the better. Cover the bowl with boiling water before pouring tea! In particular, the taste of the pure ancient tea from various hills at that time was just a little different from the sweetness, and the prices were different! You must use a standard bowl of tea to compare the amount of tea to taste the difference! Individuals generally use lid bowls with a capacity of 150ml-200ml.

Second: water temperature.
       The general requirement for brewing Pu-erhtea must be a high water temperature of 100 degrees, but the new raw tea can only be between 92-95 degrees. This will not burn out the tea, and it will not be easy to force the bitterness out. Conveniently, the water is completely boiled and pauses for 10 seconds.

Third: soak time.
     Many tea friends have misunderstandings, saying that they need to be bored for 20 seconds. It's 15 seconds, but you can't get stuffy. The master's book generally talks about old tea, which cannot be summarized. The first time you wash the tea, you can roll it up and wash it thoroughly. But don't get bored, pour in the water, tumble, drop the kettle, and pour out the tea. The next bubble is tea that you can drink. Make sure the water is injected evenly and the water column should be as thick and even as possible.

It can be brewed at a fixed point or around the bowl, and the tea should not exceed the bowl mouth, so as to avoid losing some of the fragrance, the soup will stop for up to three seconds. The tea soup brewed in this way is sweet and sweet, with a light bitterness. If it is more than five bubbles, you can pause for a little longer. After 10 bubbles, it will be longer. Also, put the lid of the bowl aside after each brewing, not to suffocate the tea base.

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Benefits of raw and cooked tea

Pu-erh tea is a kind of loose tea and pressed tea that are processed by post-fermentation using Yunnan large-leaf seed sun-green hair tea in a certain area of ​​Yunnan Province as raw material. In appearance, cooked tea is dark red or maroon, while raw tea is dark green.

In the process of making Pu-erh tea, there is a process called piling. This is the most critical step in forming the quality characteristics of Pu-erh tea, because in this process, Pu-erh tea will produce a lot of microorganisms that are beneficial to the human body. These microorganisms make Pu-erh tea taste sweet. Smooth and mellow.

From the natural classification, the sun-dried green tea made without fermenting is commonly called Pu-erh tea. Pu-erh tea made by artificial fermentation is commonly known as cooked Pu-erh tea.

In terms of efficacy, both teas have many health benefits.
Raw tea can mainly clean the intestinal tract. It has lipid-lowering, refreshing, anti-hypertensive and weight-loss effects, and is suitable for young people. However, raw tea has more active ingredients, so it is not suitable for people who are prone to insomnia, cold fever, stomach ulcers, and pregnant women.
Cooked tea can lower lipids and blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, nourish the stomach, and is more suitable for the elderly and cold stomach people.

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