When drinking Pu'er tea, many people may wonder whether the cup of tea in their hands is raw or cooked, and what is the difference between the twoIn order to answer this question, we have specially prepared this detailed article for you, so that you can easily understand the mystery between raw and cooked pu!
First of all, from the point of view of the production process, the production process of raw pu and cooked pu is very different. Shengpu is mainly made through picking, finishing, rolling, drying and other steps, while ripe pu has an additional process of fermentation on the basis of these steps.
To put it simply, raw pu is not fermented, while cooked pu is fermented. This results in significant differences in appearance, color, aroma, soup color, taste, leaf base, etc.
Next, let's learn more about the difference between raw and cooked pu from these aspects.
Appearance:The appearance of raw pupu is usually turquoise or dark green, while the appearance of ripe pupu is brown, reddish-brown or brown. If it is a new tea, the color of Shengpu will be more green;The color of ripe pu is also different due to the different degrees of fermentation.
Soup:The color of the soup is bright green, and the color of the soup gradually changes to bright yellow, orange yellow, or orange-red as the storage time increases. On the other hand, the color of cooked soup is thick and bright, the color of cooked soup with a light degree of fermentation is maroon-red, and the color of cooked soup with a heavy degree of fermentation is dark red.
Palate:The taste of Shengpu is strong, irritating, and has a certain bitter taste, but it returns to Ganshengjin quickly. The taste of ripe pu is more mellow, the entrance is cottony, pure and moist, soft and sweet, and there is no bitter taste.
Leaf bottom:The underside of the leaves is usually yellow-green or brown with very intact cords. On the other hand, the underside of ripe leaves is usually tan, and the underside of the leaves is trivial and less complete.
In addition to these differences, there are also differences in the efficacy of raw and cooked pu. Shengpu is rich in tea polyphenols, tea is cool, and has a variety of effects such as quenching thirst, helping digestion, laxative, reducing fire, reducing three highs, and improving cardiovascular diseases.
After reading the above introduction, you might as well buy a bag of Chen Yifan small green mandarin Pu'er tea to try it, authentic Xinhui shengsun, Pu'er tea Yunnan palace Pu'er material ripe tea, selection of rations, like a melodious music, the fragrance of tea is overflowing, which makes people intoxicated. Taste every bite and feel the gift of nature.
Aged Pu'er, with a mellow taste and a long sweet aftertaste, people can't help but taste it one bite after another. Whether it's leisure time or a gathering of family and friends, this cup of small green mandarin pu'er tea is a choice not to be missed.
However, due to its cool nature, people with bad stomach and those infected with wind and cold should try to avoid drinking it. The tea properties of cooked pu are relatively mild, and it has a good maintenance effect on the stomach, and long-term drinking of cooked pu can nourish the stomach.
In short, there are obvious differences between raw and cooked pu in terms of production process, appearance, soup color, taste, leaf bottom and efficacy. Knowing these differences, I believe it will be easier for you to distinguish between the birth and the ripe. I hope you found this article helpful, and if you have any other questions about Pu-erh tea, please feel free to ask us.