Technical differences:
The production process of Pu 'er tea is simply divided into several steps: fresh tea picking-spreading-drying-deactivating enzyme-rolling-drying, which is what we call Pu 'er raw tea, while cooked tea needs to go through the process of "pile fermentation".
Both raw and cooked Pu 'er tea need anaerobic fermentation environment, but the fermentation process of raw Pu 'er tea is gradual, and the fermentation time needs more than ten years or even decades. The method of "heap fermentation" can make the fermentation of Pu 'er tea in a "radical" way, and the fermentation time can be shortened to about 40 days to 70 days. This is what we commonly call artificial ripening process, which allows Pu 'er tea to ferment rapidly, promotes non-enzymatic automatic oxidation of tea polyphenols, transforms the contents of tea, reduces bitterness, makes the taste mellow, eliminates green odor and shortens its aging stage.
Taste difference:
Pu 'er raw tea: the tea soup is yellow-green, clear, full of sweetness, refreshing and sweet in taste, and lasting in sweetness.
Pu 'er cooked tea: The fermented tea soup has a long taste, a delicate fragrance, a smooth and sweet taste, and a smooth tea soup.
Color in the soup:
Raw Pu 'er tea belongs to post-fermented tea. When Pu 'er tea is stored for a long time, the taste will change, the contents will be transformed in the oxidation reaction, irritating substances such as tea polyphenols will change, and the soup color will change from time to time.
Pu 'er cooked tea is artificially fermented. Due to the early fermentation, the soup color is generally reddish brown, dark chestnut and red.