What's the difference between raw and cooked?

1. Different processing technology

The difference of "processing technology" is the most fundamental difference between raw and ripe.

To put it simply, Shengpu refers to Pu 'er tea, which is made from Yunnan big-leaf sun-dried green hairy tea, through natural Fang Chen, and then through some processing and shape modification.

Ripening requires not only natural Fang Chen, processing and shape modification, but also manual "fermentation" and "pile-fermentation" of tea leaves. Therefore, the processing technology of cooked pu is more complicated than that of raw pu.

not only that, after "fermentation" and "pile-fermentation", there are significant differences in appearance between cooked pu and raw pu. Shengpu is turquoise and relatively bright in color, while cooked Pu is pig liver color and brown, which is very dim. Ordinary people can intuitively distinguish whether it is cooked or raw by the color of tea cakes.

2. Differences in tea contents

Apart from the differences in appearance, there are essential differences in tea contents between Shengpu and Shupu, which is mainly due to the "pile-fermentation" and "fermentation" processes.

Shengpu contains a large number of active ingredients, such as tea polyphenols, which makes the tea fragrant and has the functions of clearing away heat and toxic materials. However, raw tea is cold and irritating, and people with poor spleen and stomach, cold body and neurasthenia should not drink more.

However, after pile fermentation, the active substances in the cooked tea are transformed by the action of enzymes, and the tea properties change from cold to warm, and the bitter taste and green odor are greatly eliminated, which makes the taste more mellow, not only warming and nourishing the stomach, but also having the function of reducing fat and promoting digestion. It is a good choice for people with high body fat who want to lose weight.

Of course, students can also be "cooked" through natural transformation, but this process is long and can only be realized under certain environmental conditions. The longer the time, the more complete the oxidation of active substances in tea leaves, and the more mellow and stable the aging fragrance becomes.

3. The difference between tea soup and leaf bottom

For people who are not familiar with raw and cooked tea, they can be judged not only by the color of tea cake, but also by the color of tea soup and leaf bottom.

raw tea soup is yellow-green, while cooked tea is reddish brown. Whether raw or cooked, their tea soup should be transparent without impurities. If the tea soup is turbid, it means that the quality of the tea is not good.

Secondly, the color of the bottom of the leaf can also be used to distinguish the raw and ripe fruits. The leaf bottom of Shengpu is yellow or yellow-green, from which you can feel a little vitality. The bottom of ripe leaves is reddish brown or black, giving people a feeling of years and vicissitudes.

4. Differences in taste

There is still a big difference in taste between raw and cooked tea, especially between new tea and old tea. Raw tea, especially new tea, has bitter taste, strong irritation, quick sweetness, fragrant flowers and fruits or honey, and the irritation will be much weakened after storage for a period of time.

However, the taste of cooked pu is softer than that of raw pu, and it is mellow and full of charm, which is the result of tea ripening. Therefore, for tea lovers who have just started drinking Pu 'er tea, they can choose Shupu first, which will be easier to accept, and then try Shengpu after drinking habits.