Raw tea and cooked Pu-erh

We all know that products have good and bad grades, so for those who love tea, they all know that Pu-erh tea is divided into raw and cooked tea.
Raw tea: All kinds of loose tea and compacted tea made directly from the sun-dried green tea of ​​Yunnan big leaf tea tree are screened and classified, fermented in a natural way, the tea is more stimulating, and the tea will become mild after years of storage. Good old Pu-erh is usually obtained by this method.
 
The color of green tea is turquoise, dark green, or yellow-green, and the tea buds are white. The tea is slightly cold and the soup is blue, bright yellow or brownish yellow. The taste is bitter, the mouth is bitter first and then sweet, and the watering is obviously strong. It is better to use a thin porcelain cup or glass tea set for brewing tea. It can be drunk in all seasons, reducing heat, removing dryness and detoxifying.

The longer the storage time of raw tea, the more mellow the tea quality; the difference between raw tea and cooked tea is very obvious after brewing: the tea of ​​raw tea is soft, fresh, elastic, and has vitality. The tea soup is clear and bright, and the tea is refreshing sweet aftertaste. The leaves of cooked tea are dry and dark, rough and tough.
Cooked tea: The sun-dried green tea of ​​Yunnan big leaf tea tree. After 1973, science and artificial fermentation made the tea mild and made the tea soft and delicious. All kinds of loose teas and pressed teas made after artificial ore pile fermentation process, and then screened and classified.
 
The color of cooked tea is brown and bright, and it will be darkened after heavy fermentation, and the tea buds are golden yellow or dark golden yellow. Tea is mild. The scent is Chenxiang, camphor and jujube, and the soup is brownish red, brownish red or dark red. The taste is basically no bitterness, the mouth is mellow and soft, and the sweetness and health are natural. The tea set should be made of purple sand pot or ceramic tea set. Drinkable in all seasons, nourishing and protecting the stomach.
 
Cooked Pu-erh tea is a tea that has been artificially controlled and changed. Its taste does not change much. Although the price will rise a little over time, after all, it can not be compared with the old raw tea. Good raw tea is stored in a high-quality storage environment (dry storage). The air humidity is suitable, etc.) The tea aroma and tea quality produced by it vary greatly (therefore, the so-called aroma of the highest state such as camphor, orchid, lotus, etc. and the good taste of returning sweetness and watering throat).
 
At a suitable concentration, drinking Pu-erh tea does not have a stimulating effect on the stomach and intestines. The thick, smooth, mellow Pu-erh tea enters the membrane formed by the human stomach and adheres to the surface of the stomach, which provides 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 domestic and foreign consumers who like to drink Pu-erh tea call it "beauty tea" and "long-live drink".

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Why do people prefer raw tea than cooked Pu-erh

"Save raw tea, drink cooked tea, and taste old tea." It is a concept generally accepted by the Pu-erh tea industry today. Even if the tea in the same tea garden is made into raw and cooked tea, raw tea is more expensive than cooked tea, and the price increase space is that raw tea is larger than cooked tea. It is a strange phenomenon.

Tea friends who know the Pu-erh tea process know that the technical content of the cooked tea process is much higher than that of raw tea, and that the cooked tea must bear the risk of fermentation failure. In addition, the fermented cooked tea has to bear about 20% more losses than the Pu-erh tea. Pu-erh cooked tea of ​​good quality will not lose to Pu-erh raw tea in terms of taste and nutritional value. So what is causing the phenomenon of Pu-erh tea's "benevolence to cooked, respect to raw"?

1.The potential for aging of raw tea is greater.
The mature tea is fermented by artificial piles, and the space for aging and fermentation in the later period is worse than that of raw tea. Generally, the mature tea of ​​about 15 years has basically reached an extreme, and the raw tea can still be stored after 20 years. Make amazing changes. And the raw tea is pure natural fermentation, although the speed is slow, but the aroma and taste are more stable. This is also an important reason why many consumers are reluctant to learn about and come in contact with cooked tea.

2, Cooked tea technology is not mature.
Good raw materials are hard to find, and good craftsmanship is precious! Tea friends often complain that the taste of cooked tea is not good. I believe this is because you haven't bought good cooked tea. Why is it difficult to find good cooked tea on the market? With the same raw materials, the fermentation process is particularly important, because it involves microbial fermentation, and the changes are extremely complicated. If a small part of the process is not properly controlled, it will cause a huge negative impact.

At the same time, the lack of sufficient attention and proper guidance on cooked tea is also related. Today's Pu-erh tea merchants are more mature and mature. Even if the Pu-erh cooked tea is spent on blood, consumers think it is not worth the price and will not choose to buy it. The tea merchants will not make money and will not be willing to spend more time. Study cooked tea.

3. Consumer preferences
In the current tea market, the mainstream consumer preference is still raw tea. Due to the short time of appearance of cooked tea, consumers' contact and acceptance are not high, which has led tea merchants to dare not to treasure tea. Therefore, most of them use high-quality raw materials for raw tea, and use slightly raw materials for cooked tea, which can reduce the risk.

Actually, there are many advantages of cooked tea. The research on the health function of Pu-erh tea abroad is based on the research of cooked tea. At present, China's tea market still uses green tea as the main position. It is an indisputable fact that raw tea is more popular with the public, but in the future, cooked tea will surely be gradually accepted by the public. Therefore, improving the process of cooked tea is for everyone. It is the primary key. Tea companies must pay enough attention to make the taste that consumers like, plus proper guidance, so that Pu-erh cooked tea can be loved by more people.

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