[raw tea]

It means that the raw tea is completely transformed naturally without going through "wodui". This is the traditional production method in history. The process of natural ripening of raw tea is quite slow. Depending on the storage environmental conditions, the longer the time, the more complete the enzymatic and non-enzymatic oxidation of the polyphenolic compounds in the tea will be. The aroma will become more mellow and robust, but the charm will be lively and vivid. This vitality is what tea people praise as "tea gas".

[Ripe tea]

It refers to the process of "wood stacking" of Mao tea, which is quickly fermented artificially through wet ripening to promote the non-enzymatic auto-oxidation of polyphenolic compounds. , transform the substances contained in tea leaves, reduce the bitterness, mellow the taste, eliminate the green odor, shorten the aging stage, and can be drunk earlier.

I gave you the picture. The top one is cooked tea, and the bottom one is raw tea.

Raw tea helps to reduce fat, while cooked tea nourishes the stomach. Suitable for people with cold stomach.