First, the difference of manufacturing technology

Raw tea

Pu 'er tea raw tea is a pressed tea made from fresh leaves of Yunnan big-leaf tea tree grown under the environmental conditions of Pu 'er tea production area, and then through the steps of enzyme fixation, rolling, sun drying, autoclaving and so on.

green cake, also known as green cake, is a relatively traditional processing technology. In those days, tea was directly pressed into cakes without artificial fermentation, and it was naturally fermented by the passage of time and years. Generally, tea tastes good after 5 to 1 years. Raw tea is dark green in appearance, more fragrant than cooked tea, stronger in taste, golden yellow in soup color and more translucent.

Raw cakes are full of domineering and have the effect of scraping oil, so it is not recommended to drink before meals.

cooked tea

cooked tea is a kind of loose tea or pressed tea which is made of Yunnan big-leaf sun-dried green tea which meets the environmental conditions of Pu 'er tea producing area, after special treatment and post-fermentation processing. Cooked cakes can be drunk directly after lying in the pile and moderate fermentation. Tea cakes are dark black, and the soup color is reddish brown and bright red, which has the functions of clearing away heat, relieving summer heat, detoxifying and relaxing bowels.

second, the color and taste of the soup

raw tea

The color of the soup is mainly yellow-green, turquoise, with strong taste and high irritation. If it is heated at high temperature, the tea soup will be fragrant, sweet and light, with a slight astringency.

cooked tea

those with light degree of fermentation are mostly dark red, and those with heavy degree of fermentation are mainly black. The taste is thick and sweet, almost not bitter, and it is resistant to foaming.

3. Color and aroma

Raw tea

is mainly turquoise and dark green, and some of it turns yellow-red. Usually, the smell of newly-made tea cakes is not obvious. If it is heated at high temperature, it will be sweet and fragrant. Long-term storage will be brown, and if it is new tea, it will be green.

Cooked tea

is mainly black or reddish brown, and some buds are dark golden yellow in Chaze, which has a strong smell of pile fermentation, which is somewhat similar to mildew. Those who are lightly fermented have a taste similar to longan, while those who are heavily fermented have a smell of damp straw mats. The strips of cooked tea are trivial and incomplete.