2. Distinguish from the color of tea soup: the color of tea soup brewed with raw tea is transparent yellow-green or golden yellow; The tea soup of ripe tea is chestnut or reddish brown, even almost black, and it will be a little yellow if it is not fully fermented. With the deepening of fermentation, the yellow color of raw tea becomes lighter, the red color deepens, and finally turns red and bright, and there will be oil and gas on the surface of tea soup.
3. Distinguish from the smell: raw tea smells like the clear fragrance of tea itself, and cooked tea is a special old fragrance. If you don't master it well in wet storage or heap fermentation, it will be a little musty.
4. Differentiate from the taste: the taste of raw tea is very similar to that of green tea, with bitterness; Cooked tea tastes sweet, smooth and supple, sweet and refreshing, with obvious sweetness.
5. Differentiate from nutrition and efficacy: raw tea is rich in tea polyphenols, which is radiation-resistant and cancer-resistant, cool in nature, and has the effects of clearing away heat and relieving summer heat, detoxifying and quenching thirst, promoting fluid production and quenching thirst, promoting digestion and relaxing bowels; After fermentation, cooked tea produces many new nutrients under the action of enzymes, so it has more functions on the basis of ordinary tea, such as reducing blood fat, losing weight, lowering blood pressure, resisting arteriosclerosis, preventing cancer, nourishing and protecting the stomach, strengthening and protecting teeth, diminishing inflammation and sterilization, and resisting aging.