According to its processing technology and quality characteristics, Pu 'er tea can be divided into two types: Pu 'er tea (raw tea) and Pu 'er tea (cooked tea).

when pu' er tea was pressed and formally delivered from the factory, the raw tea was not fermented, but the cooked tea was fully fermented, which was their most essential difference. The appearance color is quite different

The raw tea cakes are mainly turquoise and dark green, some of them turn yellow-red, and white is the bud head; Cooked tea cakes are black or reddish brown in color, and some buds are dark golden yellow in Chaze. The taste of tea leaves is quite different from that of raw tea

Usually, the taste of newly-made tea cakes is not obvious, but if they are heated at high temperature, they will be fragrant and sweet. Cooked tea has a strong smell of pile fermentation, which is similar to mildew. Those who are lightly fermented have a taste similar to longan, and those who are heavily fermented have a smell of damp straw mats. The color of the soup leaves is very different

What is raw tea? Life is fierce! After brewing, the raw tea leaves are soft, fresh, extensible and vital! Even antique tea that has been stored for a long time can make people feel its vitality, vitality and natural charm. The soup color of raw tea is clear, bright, transparent and clear.

cooked tea is different. After brewing, the leaves are thin and dark, and there is no youthful and lively vitality. If the old tea is badly watered, the bottom of the leaf is moldy like cloth residue. Inferior cooked tea soup is dark, turbid and even black. The efficacy is very different < P > Raw tea contains a high content of tea polyphenols, which is a good drink for cancer prevention. Drinking Shengpu during the day is very refreshing, and it has a clear sense of cleansing the body and mind, and the smoothing of blood vessels is also obvious; After fermentation, ripe pu has a large number of bacteria beneficial to human body, and the tea is mild, warming and nourishing the stomach. The manufacturing technology is quite different

The processing technology of raw tea is relatively simple. After steaming and softening Yunnan big-leaf sun-dried green tea, it is pressed, shaped and dried in a specific mold. Cooked tea needs to go through the process of artificial water splashing and pile fermentation, and the pile fermentation time is about 4-6 days according to the situation and needs. After successful pile fermentation, the cooked tea is made into loose tea or pressed tea, and the pressing process is similar to that of raw tea.

Pile-fermentation technology was successfully trial-produced in Kunming Tea Factory in 1973 with tea processing experts from all over the province. The birth of cooked tea solved the problem of rapid consumption of Pu 'er tea. Yunnan big-leaf Pu 'er raw tea is rich in substances, cold in nature and bitter in taste. After a certain period of natural aging, it is more suitable for drinking after the tea gradually becomes mild and the bitter taste gradually changes. Cooked tea can be drunk directly after being made by artificial fermentation, and the tea is mild and has almost no bitter taste, which greatly shortens the consumption cycle of Pu 'er tea.