Pu 'er tea is divided into raw tea and cooked tea, and their appearance time is quite different, and raw tea has a long history; Mature tea appears for a short time, less than 50 years.
Before the appearance of cooked tea, Pu 'er tea was neither raw nor cooked. It was not until 1975 Pu 'er tea pile-fermentation technology was successfully developed and cooked tea came out that there was a distinction between raw tea and cooked tea.
First, the difference between Pu 'er raw tea and cooked tea:
1, different manufacturing processes:
Pu 'er raw tea: picking fresh leaves, spreading, drying, deactivating enzymes, kneading, drying, squeezing, drying and packaging.
Pu 'er cooked tea: picking fresh leaves, spreading, drying, deactivating enzymes, rolling, drying, fermenting, discharging, pressing, drying and packaging.
The main shapes of tea pressing are: cake, brick, lump and so on.
2. Differences in appearance and senses:
Raw tea:
The color of dry tea is dark green, brown green, and the stripes are white, which is the performance of high-quality tea.
Tea soup is bright yellow and green; The fragrance of tea is floral, orchid and honey; The leaf bottom is tender and soft, yellow-green, and the color of the leaf bottom will change with storage and aging.
Taste: astringent, quick to open and quench thirst. Sweet and fragrant.
Cooked tea:
Dry tea is reddish brown, dark chestnut, thin and symmetrical, and some buds are dark gold.
Tea soup is rich in color, reddish brown and dark brown; The aroma of cooked tea has a unique old fragrance, with brown leaves and deep chestnut color.
Taste: mellow, smooth and sweet, accompanied by rice and jujube fragrance.
Second, what should I pay attention to when purchasing Pu 'er tea?
1, don't rely too much on packaging: packaging is gorgeous, but tea may not be suitable for your taste.
2. Don't pursue the year excessively: The aged Pu 'er tea tastes unique, but the quantity on the market is limited.
3. The high price is not necessarily good tea.
4. Not all Pu 'er tea trees are old;
5, the dark color of the soup is not necessarily good tea: the color of the tea soup is clear and not turbid.
6. The older you get, the more fragrant you will be, but there will be no musty or warehouse smell: the aroma of tea must smell comfortable and pleasant.
7. Aroma and taste are not completely independent.
Three, buy four skills:
Qing: smell it; The taste should be clear, not musty.
Pure: distinguish its color; Brown as jujube, not black as paint.
Positive: keep its position; The storage environment is clean and has no peculiar smell.
Qi: taste its soup; The aftertaste is mild and not miscellaneous.
When shopping, you must choose a tea that suits you by looking, smelling, drinking and comparing. The taste is precious.
4. How to store Pu 'er tea?
Tea storage follows the principles of dryness, no peculiar smell, protection from light, moisture, isolation from the ground and regular inspection. Secondly, we should know these figures suitable for storing tea:
Humidity of tea itself: within 7%;
Indoor temperature of tea storage area: about 20-30℃;
Indoor humidity in tea storage area: within 70%;
Partition wall from the ground: about 20cm.
5. How to brew?
Pu 'er tea brewing is very particular. Usually, cooked tea is brewed in a teapot, and raw tea is brewed in a teapot, which can add points to the taste of tea soup. Bowling is widely used. If you brew in the office, you can use a drifting cup.
When brewing, you will generally follow three elements: tea-water ratio, water temperature, and soup cooking time!
1, the ratio of tea to water: 1:22, for example, add 8 grams of tea to a bowl of 170;
2. Brewing water temperature: in the new tea period, the first 4-5 times are brewed at 95 degrees, and then adjusted to 100 degrees;
Cooked tea and stored old tea are brewed at water temperature 100℃.
3. Soup taking time: take soup within 10 second for the first 4-5 times, and then extend it appropriately with the increase of brewing times.
When brewing Pu 'er tea, quickly moistening tea is helpful to stimulate the aroma and taste of tea.