The characteristics of green tea retain more of the natural substances of fresh leaves. Among them, the tea polyphenols, caffeine retained more than 85% of the fresh leaves, chlorophyll retained about 50%, the loss of vitamins is also less, thus forming the green tea "clear soup, green leaves, taste astringent" characteristics. Scientific research has shown that the natural substances retained in green tea have a certain effect on anti-aging, cancer prevention, anti-cancer, sterilization, anti-inflammatory and so on.
Puerh Tea is recognized as the Puerh Tea District of Yunnan large-leafed sun green tea as raw materials, after fermentation processed into loose tea and tightly pressed tea. The appearance of the color of brown red, the internal soup color red, thick and bright, the aroma is unique Chenxiang, taste mellow and sweet, the bottom of the leaf is brown red. There are raw tea and ripe tea, raw tea natural fermentation, ripe tea artificial ripening. "The more it ages, the more it smells" is recognized as the biggest characteristic of Puerh tea that distinguishes it from other types of tea.
Differences in the growing environment: the ecological environment of Pu'er tea tree is high altitude and low latitude, subtropical warm humid climate, rainfall and light, cloudy all year round, four seasons like spring, PH value of 4.5-6.5 low-acid soil, the ecological environment of green tea is a low altitude warm humid climate, four seasons a year, less cloudy, long hours of sunlight, high light intensity, is not conducive to the buds and leaves of nitrogenous compound synthesis, light quantum absorption, and the metabolism of the tea. Metabolism, light quantum absorption and synthesis, so the chlorophyll, carotene, protein and amino acid content in green tea is significantly less than Pu'er tea.
Difference in production process: green tea is killed with high temperature of 300-400 degrees to completely kill the tea, and then baking process to completely remove the water in the tea, Puerh tea is killed with low temperature of 70-85 degrees to retain the activity of the tea body, and then sunshine greening process will be about 90% of the water in the tea to remove the tea, tea body still contains about 12% of the water, so the green tea is not fermented tea, Puerh tea is post-fermentation tea, the green tea is not fermented tea. tea, Pu-erh tea is post-fermented tea.
Different storage methods: Because green tea does not have the symptoms of life, there is no specific requirement for its storage, as long as there is no odor can be stored in the place, Pu'er tea has the symptoms of life, it should be placed in the ventilated, no odor, humidity in 60%, no direct sunlight place.
Difference in shelf life: the general shelf life of green tea is 2 years, and its quality will decline with the extension of time, Pu-erh tea is a post-fermented tea, which only has a production date and no shelf life, as long as the raw materials are high quality, storage is reasonable, its quality will be extended with the extension of time value-added and optimized.
Differences in characteristics: green tea is acidic tea, nowadays consumers with the improvement of the standard of living, high cholesterol and high calorie food intake, acidic body more and more people, excessive drinking of green tea will aggravate the stimulation of the stomach and the body, which will cause some adverse body reactions, and the other due to the inclusion of green tea than pu-erh tea is much less, so the degree of resistance to brewing than pu-erh tea is a much worse than pu-erh tea is a kind of alkaline tea, after the scientific research, it will be a good choice for the tea industry, so it is not a bad idea to drink it. Pu-erh tea is a kind of alkaline tea, after the scientific osmosis process to accelerate and shorten its post-fermentation process, through the metabolism of enzymes and polyphenols to produce a large number of beneficial flora, the formation of a smooth and mellow taste and mild tea, will not have any adverse effects on the human body.