There are five differences: appearance color, taste, soup-colored leaf bottom, efficacy, and production technology.

1. Appearance color

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.

2. Taste and taste

Raw tea has a strong taste, full of tea flavor, and the tea soup is fragrant, bitter and astringent, but good tea can be bitter and sweet, and astringent can produce saliva; Cooked tea, thick and sweet, tastes pure and harmonious, and has a unique old fragrance.

3. Soup-colored leaf bottom

The bottom of raw tea leaves is soft, fresh and stretchy. Even if antique tea is stored for a long time, it can make people feel its vitality and natural charm, and the soup color is clear, bright and transparent; After the cooked tea is brewed, the leaves are brown and red, moist, and the soup color is red and bright.

4. Efficacy

Raw tea has 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.

5. Production process

Raw tea: after fresh leaves are picked, withering, deactivating enzymes, rolling and drying in the sun, that is, sun-dried green tea is dried, then the sun-dried green tea is steamed at high temperature, put into a fixed mold for shaping, and dried into pressed tea products, cakes, bricks or cakes; Cooked tea, sun-dried green tea is fermented by artificial pile fermentation, which is cooked loose tea, and then steamed, pressed and shaped to become cooked pressed tea.

Extended information:

Brewing methods of Pu 'er tea

1. Dosage of tea:

When brewing Pu 'er tea, the amount of tea is closely related to drinking habits, brewing methods and tea personality, which is full of changes. As far as Yunnan people's tea drinking habits are concerned, the ratio of tea consumption to water quality is generally 1: 4 or 1: 45 when the root-retaining and stuffy-soaking method is adopted.

If the "Kung Fu" soaking method is adopted, the amount of tea can be appropriately increased, and the concentration of tea soup can be adjusted by controlling the brewing rhythm. As far as tea properties are concerned, the amount of tea is also changing. For example, cooked tea and aged tea can be appropriately increased, and raw tea and new tea can be appropriately reduced.

2. Brewing Pu 'er tea:

Pu 'er tea needs to be brewed with hot water once, which is called "tea washing". The concept of "washing tea" appeared in the Ming Dynasty, and the Book of Tea (Ming Dynasty) stated that "Where brew tea is concerned, first wash the tea with hot soup to remove its dirt and air conditioning, and the cooking will be beautiful." For Pu 'er tea, the process of "washing tea" is essential. Because most Pu 'er tea is drunk every other year or even years later.

Pay attention to the rhythm when "washing tea", put an end to "washing tea" for many times or "washing tea" at high temperature for a long time, and reduce the loss of tea flavor. Pu 'er tea should be brewed in a pot with a large belly, because the concentration of Pu 'er tea is high, and the pot with a large belly can avoid the tea soup from being too thick. The material should be a pottery pot and a teapot. After the second time, the choice of shade can be decided according to personal preference. Pu 'er tea can also be cold drink.

3. Tea temperature:

The mastery of water temperature plays an important role in the display of tea properties. High temperature is beneficial to the fragrance dispersion and the rapid leaching of tea flavor. However, high temperature is also easy to rush out of bitter taste, which is easy to burn some high-grade tea. The water temperature varies with tea.

For example, cake brick tea, tight tea and aged tea with coarse materials are suitable for boiling water brewing; High-grade bud tea and high-grade green cake with tender materials are suitable for proper cooling and brewing. Avoid scalding delicate tea into "vegetable tea" at high temperature. When brewing some high-grade fresh green tea, in addition to direct cooling, the water temperature can be lowered without adding a pot cover or boiling water to avoid "water suffocation" caused by scalding tea.

4. Brewing time:

The purpose of controlling the brewing time is to show the aroma and taste of tea fully and accurately. Due to the particularity of Yunnan Pu 'er tea production technology and raw material selection, the brewing method and time are determined.

The brewing time of old tea and coarse tea is long, while the brewing time of new tea and delicate tea is short. The brewing time of hand-rolled tea is long, while the brewing time of mechanical rolled tea is short; The brewing time of pressed tea is long, and the brewing time of loose tea is short.

5, wandering cup brewing method: a wandering cup is divided into an outer cup, an inner cup and a cup cover. The outer cup is made of glass, and the inner cup is a small high-temperature plastic cup with a valve. The inner cup has a filter screen and a valve switch. Only when the valve is opened, the tea soup in the inner cup will flow from the lower part of the inner cup to the outer cup through the filter screen.

Baidu encyclopedia-pu' er tea