The main differences between ripe tea and raw tea are reflected in the picking, production, color, taste and nutritional value.
First of all, the picking period is different. Raw tea is usually picked in the spring and is dominated by young shoots and one bud and one leaf;Ripe tea can be picked in spring, summer and autumn, and the picking standard is one bud, two leaves or three leaves.
Secondly, the production process is different. Raw tea is directly pressed and formed after being dried or dried;Ripe tea needs to be processed through processes such as fermentation in the wodui.
In addition, there is a difference in color. Raw tea is dark green or turquoise, and the color of the tea soup is brightRipe tea, on the other hand, is reddish-brown or tan-colored, and the color of the tea soup is more intense.
In terms of taste, raw tea has the characteristics of fragrance, freshness, sweetness, etc., and the taste is relatively light;Ripe tea, on the other hand, has a mellow, smooth, sweet aftertaste, and sometimes some stale aroma.
Finally, there is also a difference in terms of nutritional value. Raw tea is rich in tea polyphenols, caffeine and other components, which has the effects of clearing heat and relieving heatstroke, eliminating food and diuresisRipe tea contains more tea polysaccharides, amino acids and other components, which have the effects of lowering lipids**, warming the stomach and maintaining health.
In general, although ripe tea and raw tea are both tea leaves, they differ in terms of picking, production, color, taste and nutritional value. When choosing, you can choose the tea that suits you according to your taste and needs.