Pu 'er tea is a post-fermented tea, and cooked tea has more fermentation processes than raw tea. The new raw tea is cold, and it becomes mild after aging, and the cooked tea is mild and mellow. \x0d\ 1。 The color of raw Pu 'er tea is mainly turquoise and dark green. After aging for a long time, some of them become yellow-green, yellow-red. The color of soup is mainly yellow-green, yellow-red and golden. The bottom of new tea leaves is mainly green and yellow-green, and the old tea leaves are red, yellow or jujube red. Raw tea has a bitter, astringent, sweet and sweet taste, and the aroma is obvious. New tea is easy to hurt the spleen and stomach, but after natural aging, tea will gradually become mild brown chestnut tea. Raw tea mainly has the functions of clearing intestine, reducing blood fat, refreshing, lowering blood pressure and losing weight. \x0d\2。 The color of Pu 'er cooked tea is mainly reddish brown. The aroma has obvious accumulation and fermentation smell. Cooked tea tastes mild and mellow. Fully fermented cooked tea, the soup is thick, sweet, smooth and almost not bitter. Mild fermentation, sweet taste and obvious aroma. Light fermented soup is mostly dark red, while heavy fermented soup is mainly red and black. The leaves are mostly reddish brown and dark brown. Cooked tea can lower blood fat and blood pressure, prevent arteriosclerosis, prevent constipation and induce diuresis. \x0d\ has been drinking Pu 'er tea from Houyue Tea House, and it feels very good. Now I still chat with their tea artist Zhang Ci from time to time, which has benefited a lot. Gdgd800 is her (wēi) micro (XIN) number. She's very nice. Ask her if you don't understand anything. \x0d\ liking Pu 'er tea is not a temporary passion, nor an echo, but time, and time has become a part of life.