The difference between cooked Pu 'er and raw Pu 'er.

The main difference between Pu 'er raw tea and cooked tea is that it goes through different pile fermentation processes.

Raw tea means that raw tea is completely transformed from nature without the process of "heap fermentation", which is a traditional method in history.

Cooked tea refers to the rapid fermentation of crude tea by artificial means through "heap fermentation", which can promote the non-enzymatic automatic oxidation of polyphenols and transform them into tea contents, reduce bitter taste, make the taste mellow, eliminate green odor and shorten its aging stage, and can be drunk early.

In addition, raw Pu 'er tea is a pressed tea made from fresh leaves of Yunnan big-leaf tea tree which grow in line with the environmental conditions of Pu 'er tea producing area, and then through the steps of enzyme fixation, rolling, sun drying, high-pressure sterilization and so on. Raw tea is dark green in appearance, more fragrant than cooked tea, stronger in taste, golden and transparent in soup color, full of raw cakes, and has the effect of scraping oil. Drinking before meals is not recommended.

Cooked tea is a kind of loose tea or pressed tea which is made of Yunnan large-leaf sun-dried green tea which meets the environmental conditions of Pu 'er tea producing area and is processed by special treatment and post-fermentation. Cooked cakes can be drunk directly when they are lying in the pile and fermented moderately. Tea cakes are dark black, and the soup is reddish brown and bright red, which has the functions of clearing away heat and relieving summer heat, detoxifying and relaxing bowels.

Extended data

Must be aged in a dry warehouse. Dry warehouse will not be moldy and slow to transform, but it can keep the authenticity of Pu 'er tea. Dry storage refers to the storage of tea leaves after fermentation in an environment with moderate temperature and humidity and good ventilation; Wet warehouse means that tea merchants put tea leaves in an environment with poor ventilation and high humidity to accelerate aging and sell old tea at a high price in the market for profit.

The temperature must not change suddenly. If the temperature in the warehouse is too high and the temperature difference changes too suddenly, it will affect the liveliness of the water-based tea soup.

Avoid odor infection. Tea is the best way to absorb odor. Sprinkling a handful of dry tea leaves will remove the odor in the air, and efforts should be made to keep the storage environment clean and odorless.

Avoid the sun and wind. In the sun, phenols and chlorophyll are more easily oxidized, which makes tea discolored and deteriorated. The increase in temperature will also accelerate the fermentation of tea and make it sour. In the air, there is more oxygen in the circulating air, which is beneficial to the reproduction of microorganisms in tea, thus accelerating the changes of tea. But tea can't be hung in the air outlet, otherwise the tea will be blown away, the tea taste will be blown away, and it will be indifferent and tasteless to drink.

Wrap it with bamboo poles. This traditional packaging material and method can help Pu 'er tea to filter off peculiar smell in the post-fermentation process, thus ensuring its purity.

Pay attention to tea age and life. The age life of Pu 'er tea is 60 years, or 100 years, or hundreds of years. Without conclusive data, the aging degree of Pu 'er tea is often judged only by the intuition of tea tasters. For example, Fuyuan Chang and Tongqing Lao Pu 'er round tea have reached the highest point of aging, and must be sealed and preserved to avoid continuous rapid post-fermentation, resulting in the gradual disappearance of tea properties and poor taste.

The humidity should not be too high or too dry. Too high humidity is easy to make tea go bad and moldy; If it is too dry, the transformation of tea will be too slow.

References:

Baidu Encyclopedia-Storage of Pu 'er