Cooked tea is a kind of loose tea or pressed tea which is made of Yunnan large-leaf sun-dried green tea which meets the environmental conditions of Pu 'er tea producing area and is processed by special treatment and post-fermentation. Cooked cakes can be drunk directly when they are lying in the pile and fermented moderately. Tea cakes are dark black, and the soup is reddish brown and bright red, which has the functions of clearing away heat and relieving summer heat, detoxifying and relaxing bowels.
Pu 'er raw tea is a kind of pressed tea, which is made from fresh leaves of Yunnan big-leaf tea tree that grow in line with the environmental conditions of Pu 'er tea producing area, and then through the steps of enzyme fixation, rolling, sun drying and autoclaving. Green cake, also known as green cake, is a traditional processing technology. In those days, tea was pressed into cakes directly without artificial fermentation, and it was naturally fermented by the passage of time and years. Generally, the taste of tea will be good after 5 to 10 years. Raw tea is dark green in appearance, more fragrant than cooked tea, stronger in taste, golden and transparent in soup color, full of raw cakes, and has the effect of scraping oil. Drinking before meals is not recommended.
Raw tea bubble method:
Pour 10g Pu 'er tea into a teapot or bowl, and pour it into 500ml boiling water. Wash the tea leaves first, and wash away the impurities and foreign bodies on the surface of Pu 'er tea, so that the real taste of Pu 'er tea can be fully released. Then pour it into boiling water and soak it for 5 seconds. Pour the tea soup into the fair cup, then pour the tea soup into the teacup, smell its fragrance, observe its color, and then drink it. The soup has bright red color, unique aroma, brownish red leaves, mellow and sweet taste, and it is refreshing after drinking. In 3-5 years, the amount of raw tea products is less than that of new tea products, the water temperature is higher, and the water outlet should be gradually extended to reach the rhythm between each bubble.
Ripe tea soaking method:
Most of the brewed Pu 'er tea also adopts the tea set and brewing method of Kung Fu tea, and the humidity of water should reach 100 degrees. It is appropriate to accurately measure 3-5g of dry tea with 65,438+000-65,438+050ml of water. Because after the fermentation process, some water-insoluble components are easily formed on the surface of tea, which affects the authenticity of tea soup. Therefore, the first two teas generally don't need to be washed, and the water outlet time of the last few teas is shorter than that of brewing raw tea. Moreover, it should be noted that the intensity of water injection into the pot (bowl) should not be too heavy, stirring or shaking, and it should not be brewed after standing for a long time, so as not to make the tea soup turbid and the tea taste distorted.