Ripe tea is expensive, the raw material level of ripe tea is not as high as raw tea, because ripe tea is not so strict requirements for raw materials after the fermentation process of the Wolu heap; while the production process of raw tea is relatively simple, the raw material requirements are even higher, and therefore the price is also relatively high.

Puerh tea is divided into raw tea and ripe tea. Raw tea is made from the fresh leaves of Yunnan's large-leafed tea trees, through the processes of killing, twisting, drying, and steaming, etc. It is stronger, with a bright greenish-yellow soup color and a strong bitter taste.

If the raw tea is aged for three to five years in an environmentally appropriate storage environment, a series of complex reactions such as oxidation, polymerization, decomposition, degradation, etc., resulting in a large number of beneficial flora, polyphenols slowly oxidized away, theaflavin, theaflavin, theaflavin, and theaflavin content increased, it began to become old and mellow.

Puerh ripe tea than raw tea more than a Wò [wò] pile process, the use of artificial rapid fermentation so that the tea tends to be mild, the color of the soup red and bright, mellow taste back to sweet.

Expanded

Most Pu'er tea is consumed every other year or even after several years, and is prone to deposits of tea powder and dust, wash the tea before brewing, i.e., put the tea leaves into a small tea bowl or a purple sand pot, pour 100 ℃ of boiling water, and then pour off the water after 10-20 seconds, which not only filters out impurities in the tea, but also makes the subsequent bubble of the Tea soup is more flavorful.

Brewing should also use boiling water, tea and water ratio of 1:30, Puerh raw tea is resistant to bubbling, you can continuously soak about 10 times, ripe tea times less, the specifics of the amount of tea, soup time related.

Puerh tea is mostly compressed, the tea leaves are often not completely unfolded in the second bubble, so the essence of the third bubble from the beginning, generally three to five bubbles is the best taste of Puerh tea. If it is aged tea bricks, tea cakes, you should first use a tea knife to remove part of the tea leaves, ventilation and placed two weeks before brewing taste better

People's Daily Online - Pu'er tea is not the more aged the better: shelf life of about ten years, improper storage easy to mildew