Pu 'er tea can be divided into raw tea and cooked tea, each with its own advantages and disadvantages. The general production process of Pu 'er tea is as follows: Fresh tea leaves will become hairy green (Dianqing) after deactivation, rolling and drying. At this time, the tea rhyme is strong and overbearing, and most people are not used to it. With the different processing technology of Maoqing tea, Pu 'er tea is divided into raw tea and cooked tea. Raw tea means that raw tea is completely transformed from nature without "heap fermentation", which is a traditional method in history. The natural ripening process of raw tea is quite slow, depending on the preservation environment, it takes at least ten years. The longer the time, the more complete the enzymatic and non-enzymatic oxidation of polyphenols in tea. The aroma is mellow and stable, but it has a lively and vivid charm, which is called "tea taste" by tea people.

Pu 'er tea is suitable for all seasons, but it is best to drink it in winter. There is a saying that drinking black tea in winter. Pu 'er belongs to black tea. Black tea and black tea have similar effects. In winter, the temperature is low, the cold is heavy, the physiological function of human body is reduced, the yang is weakened, and the requirements for energy and nutrition are higher. The way of keeping in good health is more important than keeping out cold and keeping warm and improving disease resistance. At this time, you should drink black tea such as Qi Hong and Dianhong, and black tea such as Pu 'er and Liubao tea. Black tea is sweet and rich in protein. Drinking it in winter can nourish the body, nourish the yang, generate heat and warm the abdomen, thus enhancing the adaptability of the human body to the winter climate. Black tea Black tea is also rich in protein, which can be supplemented.