Icelandic Pu'er Tea is a pressed tea produced in Iceland Village, Mengku Town, Lincang City, Yunnan Province, China, and is highly praised for its unique quality and taste. However, for many consumers, there are some differences between raw and cooked teas in Icelandic pu-erh tea, and below we will take a look at their differences from a few aspects.
1.Crafting process.
There are obvious differences between raw and cooked tea in the production process. Raw tea refers to the pressed tea made from Yunnan large-leaf sun-dried green hair tea as raw material, after picking, withering, killing, rolling, drying and other processes, and then pressing. In this process, the raw tea is not processed by processes such as fermentation and drying in the wodui, so its tea leaves are lighter in color and have a refreshing and delicious taste. Ripe tea, on the other hand, is made on the basis of raw tea, which is processed by processes such as fermentation and drying in Wudui. The tea leaves of ripe tea are darker in color, mellow and smooth in taste, and have a certain aged fragrance.
2.Appearance and color.
There are also significant differences in the appearance and color of raw and ripe teas. The color of raw tea leaves is yellow-green or emerald green, the cords are relatively tight, and the surface has obvious white hair. The color of ripe tea is reddish-brown or black-brown, the cords are relatively loose, and there is no white hair on the surface. In terms of soup color, the soup color of raw tea is light yellow or yellow-green, while the soup color of ripe tea is reddish-brown or dark red.
3.Taste and aroma.
There is also a big difference in taste and aroma between raw and cooked teas. The taste of raw tea is refreshing and delicious, slightly bitter and astringent, and the aroma is high and long-lasting. The taste of ripe tea is mellow and smooth, with a certain aged aroma, and the aroma is relatively restrained. In addition, because the ripe tea has been fermented by Wodui, its taste is softer, and it has a certain maintenance effect on the stomach.
4.Collectible value.
For some tea collectors, there is also a certain difference in the value of Icelandic Pu'er tea, raw tea and ripe tea. Because raw tea has not undergone fermentation treatment, the content of tea polyphenols, amino acids, vitamins and other substances in its tea is high, which has better health care effect and collection value. Ripe tea, on the other hand, has undergone fermentation, and its content of substances in the tea leaves is relatively low, and the collection value is relatively low.
In conclusion, there are many differences between raw and ripe Pu'er tea in Iceland, and consumers can choose the tea that suits them according to their tastes and needs. Whether it is raw or ripe tea, Icelandic Pu-erh tea has a unique quality and taste, making it a good tea to taste and collect.