First, the difference between cooked tea and raw tea
1, with different appearance colors.
Raw tea cakes are mainly turquoise and dark green, some of them turn yellow-red, and white is the bud head; Cooked tea cakes are black or reddish brown in color, and some buds are dark golden yellow in Chaze.
2. Different tastes
Raw tea is rich in taste, full of tea flavor, high in fragrance and slightly bitter. Good raw Pu 'er tea is obvious and lasting. Cooked tea, thick and sweet, tastes pure and harmonious, and has a unique old fragrance.
3, the soup leaves are different.
Raw tea leaves are soft, fresh and malleable. Even the aged Pu 'er tea stored for a long time can make people feel its vitality and natural charm, and the soup color is clear, bright and transparent. After the cooked tea is brewed, the leaves are brownish red and moist, and the soup is red and bright.
4, the production process is very different.
Raw tea: picking fresh leaves, withering, deactivating enzymes, rolling and drying in the sun, that is, sun-dried green tea, then steaming the sun-dried green tea at high temperature, putting it into a fixed mold for shaping, and drying to form pressed tea products, cakes, bricks or cakes; Cooked tea, sun-dried green tea is fermented by artificial composting, that is, cooked loose tea, and then steamed, pressed and shaped to become cooked pressed tea.
Second, the drinking method of cooked tea and raw tea
1, tea set
Cooked tea is suitable for brewing in teapot, because teapot has adsorption, which is beneficial to absorb the peculiar smell and dust produced by cooked tea in the process of accumulation and fermentation, and makes the brewed tea soup more transparent and mellow.
Raw tea is suitable for brewing in a bowl, because Pu 'er raw tea is not suitable for being covered by stuffy bubbles after serving soup, and it is easy to suffocate smoke. When the tea soup is not completely poured out, it is more likely to be sour. However, the opening of the bowl cover is large, and it is easy to dissipate heat without the cover, which can avoid the boring taste of raw tea and reduce the bitterness of tea soup.
2. Water temperature
The raw materials of new tea are tender, the age is short, and the brewing water temperature can be lower. Generally, 90-degree boiling water can make tea soup taste fresher and cooler. The brewing temperature of old tea stored for more than three years can be increased appropriately, and the boiling water is about 100 degrees.
If it is over ten years old, it is recommended to boil it, or soak it for more than ten times, and then cook it until the taste is light, and drain the good tea. Old porn is the same as tea for more than ten years. The brewing temperature is higher, the amount of tea is slightly higher than that of cooked tea, and it is also suitable for boiling and drinking.
3. Tea consumption and soaking time
The consumption of raw and cooked Pu 'er tea is also different. Generally, the amount of tea for brewing raw tea in a bowl is 3-5g, and the amount of tea for brewing cooked tea in a teapot is 8- 10g. After the tea leaves are washed or awakened (washed with hot water for no more than 10s), the first soaking time is 3- 10s, and the last two soaking times are 10- 15s. After that, the soaking time of 10- 15s can be increased.