Benefits of raw Pu'er:

1. Drink it in summer to relieve heat and dryness, clear away heat and quench thirst.

2. Clean the intestines, lose weight and lower fat.

3. Lower blood lipids, lower blood pressure, and prevent cardiovascular diseases.

4. Radiation protection.

5. Improve immunity.

6. Sterilization and anti-virus.

Suitable for young people.

Benefits of cooked Pu'er:

1. Nourish the stomach, protect the stomach, and warm the stomach.

2. Lower blood lipids, lose weight, lower blood pressure, and resist arteriosclerosis.

3. Maintain healthy teeth and protect your teeth.

4. Anti-inflammatory, sterilizing and treating dysentery.

5. Anti-aging.

Suitable for the crowd: the elderly, people with bad gastrointestinal problems, and people with cold body.

Extended information:

Notes:

1. Raw tea, like green tea, is cold in nature and should not be consumed by those with a cold stomach or poor intestines! Only cooked tea has the effect of nourishing and protecting the stomach.

2. Drinking Pu'er tea to lose weight may reduce fat and change the body shape, but it may not reduce weight.

3. It is not advisable to drink too much freshly made Pu’er tea.

4. Drink Pu'er tea as you brew it. It is not advisable to soak the tea for too long before drinking it. Avoid drinking Pu'er tea overnight.

5. Pu'er tea should be drunk warm, not hot or cold.

The difference between raw tea and cooked tea:

Raw tea: fermented in a natural way after picking, the tea is more irritating, and the tea will become milder after being stored for many years. Good old Pu'er This is usually how it is made.

Ripe tea: Artificial fermentation using scientific methods makes the tea mild, making the tea soft and delicious. Taking the period after 1973 as the dividing point.

The reasons why it is strictly forbidden to mix and store raw tea and cooked tea together:

1. The aroma types of raw tea and cooked tea are different.

Pu'er raw tea is mostly fragrant, lotus, fresh, chestnut, and old; cooked Pu'er tea is mostly ginseng, bean, old, jujube, and camphor. Due to different aroma types, if raw Pu'er tea and cooked tea are mixed and stored, aroma substances will inevitably cross-adsorb, cover up or change each other, and it is difficult to obtain a pure and natural aroma.

2. The color of the "tea residue" at the bottom of the leaves of raw tea and cooked tea is different.

The color of the "tea residue" at the bottom of the leaves of raw tea and cooked tea is different. The color of the bottom of the raw tea leaves gradually changes from light green - light yellow - apricot yellow - dark yellow - yellow brown - reddish brown as the storage time deepens.

The color of the leaves of ripe Pu'er tea with a good degree of fermentation is generally "pork liver color", and gradually turns to dark brown as the storage years increase.

If raw Pu'er tea and cooked tea are mixed and stored, the scattered tea leaves will be mixed with each other, even if the bottom of the leaves is "miscellaneous", it will also affect the value of the stored tea leaves.

Baidu Encyclopedia - Raw Pu'er

Baidu Encyclopedia - Ripe Pu'er Tea