The difference between the effects of raw and cooked Pu'er tea.

1. Color of tea leaves

Raw tea is usually yellow-green, and old raw tea is dark green. Ripe tea is either reddish-brown or black, and has a slightly grayish appearance. In naturally fermented raw tea, as the fermentation progresses, the edges of the leaves and tea stems will turn red and purple, then gradually turn red, and finally turn into chestnut or reddish brown, which is relatively shiny. ?

2. The color of the tea soup

The color of the tea soup made from raw tea is transparent yellow-green or golden; the color of the tea soup made from cooked tea is chestnut or reddish brown, even to Almost black. As the degree of fermentation of old tea in raw tea deepens, the yellow color of the tea soup becomes lighter, the red color deepens, and finally it becomes red and bright, and there will be oil and gas on the surface of the tea soup. ?

3. Nutrition and efficacy

Raw tea is rich in tea polyphenols, which has anti-radiation and anti-cancer effects. It is cool in nature and can clear away heat, relieve heat, detoxify and quench thirst. It has the functions of promoting fluid production, digestion and laxative. After fermentation, cooked Pu'er will produce many new nutrients under the action of enzymes. Therefore, on the basis of raw Pu'er, it also has many effects, such as: lowering fat, losing weight, lowering blood pressure, resisting arteriosclerosis, and nourishing the body. Stomach protection, anti-inflammatory, sterilizing, anti-aging, etc.

However, to achieve the health-care effects of Pu'er tea, you must choose high-quality tea. Drinking low-quality Pu'er tea not only fails to achieve the purpose of health care, but also hurts the stomach and body, which is counterproductive.