Lao Banzhang and Iceland are both raw teas, because they are more expensive, but raw teas can be stored for longer. Raw tea is strong and exciting. The raw tea made by Chen Fangxin or not long ago is bitter and astringent, and the soup is light or yellow-green, which is very irritating to the stomach and suitable for people with a good stomach.

The old class leader and Iceland are the reasons for raw tea.

Iceland has both raw and cooked Pu 'er tea. Iceland's raw Pu 'er tea is made of Yunnan big leaf sun-dried green tea, which is processed and autoclaved, while Iceland's cooked tea is made of sun-dried green tea, which is fermented by composting. Under normal circumstances.

Iceland is often used to make raw Pu 'er tea, while cooked tea requires higher skills and raw materials, so the output is relatively scarce. Lao Banzhang has both crude knowledge and mature knowledge. Shengpu does not ferment, and the tea is cold, which has great stimulation to people's stomach.

After fermentation, ripe pu tea is mild and less irritating to people, which is suitable for most people to drink. According to the market demand, the cooked Pu is still made, but it is difficult to buy the old cooked Pu in the middle, so you should look at it more when you buy it.

Pu 'er raw tea and cooked tea, just like two people who walked side by side on the same track, turned in different directions at a certain node for their own reasons and needs. Raw tea goes to natural fermentation, and cooked tea goes to artificial heap fermentation. They gradually tend to be similar, and may meet unexpectedly a few years later and arrive at the same destination, but they tell different stories to each other.