What kind of tea does raw Pu 'er tea belong to? Pu 'er tea is one of the most famous teas in China. Pu 'er tea is gradually known for its unique quality and various health care functions. Pu 'er tea can be divided into raw tea and cooked tea according to different processing methods. So what kind of tea does raw Pu 'er tea belong to?

What kind of tea does raw Pu 'er tea belong to? 1 1. Raw Pu 'er tea belongs to green tea. Raw Pu 'er refers to the raw tea that has not been accumulated and fermented, and has been picked and prepared in a natural way.

2. Raw Pu 'er tea is stronger and more exciting than cooked Pu 'er tea. Chen Fang's new or about to make raw tea is bitter, and the soup is light or yellow-green. Raw Pu 'er tea is suitable for long-term storage, and its aroma is more and more mellow.

3. The unique quality and aged aroma of Pu 'er tea are formed by fermentation during the processing of Chen Fang. After a certain period of time, the main chemical components of Pu 'er raw tea, such as tea polyphenols, amino acids, sugars and other substances, changed, making the soup color and aroma tend to be idealized. It is not difficult to store Pu 'er tea, as long as it is protected from direct sunlight and rain, the environment is clean, hygienic, dry and ventilated, and there is no other odor.

4. In principle, soft water, such as pure water and mineral water, should be selected for brewing Pu 'er tea, and tap water that meets the drinking water standard can also be used. If you can find Shangjiashan spring water in the local area, so much the better. When making tea, you should master the water temperature, which has a great influence on the aroma and taste of tea soup. Pu 'er tea needs 100℃ boiled water.

Efficacy and Function of Pu 'er Tea Raw Tea

1, clearing away heat and quenching thirst, relieving summer-heat and eliminating dryness

Because the newly made raw Pu 'er tea is not stored in Chen Fang, the basic components such as caffeine and tea polyphenols contained in the tea have not been fully transformed, so the taste of the tea is richer, richer and more exciting. The tea soup brewed with Pu 'er raw tea is bitter in the mouth and tastes close to green tea. Drinking in summer can relieve summer heat, clear away heat and quench thirst.

2. Reduce fat and lose weight

In the early stage of the new system, the ingredients contained in raw tea were not completely transformed, which became one of the reasons why it could achieve the effect of losing weight. In the later stage, with the natural transformation of various ingredients during storage, the weight loss effect gradually became two factors.

3. Reduce blood lipid and blood pressure and prevent cardiovascular diseases.

Drinking Pu 'er tea can reduce the cholesterol content in human blood and achieve the effect of lowering blood pressure. At the same time, it can also reduce blood viscosity and prevent platelet aggregation, so it has a good effect on preventing cardiovascular diseases.

4. Radiation protection

Drinking tea can reduce the harm of computer radiation to human body, and the health care function of raw Pu 'er tea According to the research results, drinking Pu 'er tea can alleviate the harm caused by cobalt 60 radiation.

5, improve immunity

The strength of human immunity determines the ability to resist diseases. Drinking Pu 'er tea can increase the number of protein globules and lymphatic preference in blood and improve blood immunity. In addition to improving blood immunity, it can also increase the number of beneficial bacteria in the intestine and reduce the number of harmful bacteria, thus improving human intestinal immunity.

What kind of tea does raw Pu 'er tea belong to? How to preserve raw Pu 'er tea?

1, keep ventilation.

Raw Pu 'er tea can be in contact with the air, and we don't have to be completely isolated from the air when preserving raw Pu 'er tea. It should be placed in a ventilated and dry place. Be sure to avoid humid environment, because water will react with the ingredients in tea, which will lead to the rapid deterioration of raw Pu 'er tea.

2, can not be exposed to the sun

We should put the raw Pu 'er tea in a ventilated and dry place, and at the same time, there should be no direct sunlight in this place, because Pu 'er tea can't be exposed to the sun, and the sun will oxidize the tea pigment, and some components in the tea will react with light to produce peculiar smell, losing the original fragrance of raw Pu 'er tea.

Storage method of raw Pu 'er tea

1, there can be no big temperature difference change.

When storing raw Pu 'er tea, try not to let the temperature of raw Pu 'er tea change too much. Raw Pu 'er tea is best kept in a constant temperature environment, with a temperature of about 20-25 degrees. If the temperature changes too much, it will affect the taste of tea. If the temperature is too high, raw Pu 'er tea will ripen.

2. It is best to store it in a clay pot.

In the process of preserving raw Pu 'er, there are also strict requirements for containers. Because ripe tea is acidic and cannot be preserved in porcelain jars, it is best to choose pottery jars. However, pottery pots are divided into glazed and unglazed ones. If it is old Pu 'er, it can be glazed. If it's new tea, it's best to put it in an unglazed pottery jar.

What kind of tea does raw Pu 'er tea belong to? The aroma types of raw tea and cooked tea are different, and both have the characteristics of changing with storage time.

Pu 'er raw tea is mostly fragrant, fragrant, fragrant, chestnut and aged.

Pu 'er cooked tea is mostly agarwood, douxiang, Sean, jujube and Zhangxiang. Because of the different aroma types, if Pu 'er raw tea and cooked tea are mixed and stored, the aroma substances will inevitably cross-adsorb, cover up or change each other, and it is difficult to obtain pure and natural aroma.

Raw tea and cooked tea taste different, too.

Raw tea: chestnut yellow, pale yellow or reddish, bright and bitter. But the aftertaste is sweet, with a faint scent between lips and teeth, while cooked Pu 'er is sweet, smooth and soft.

Cooked tea: Good cooked tea is chestnut red, maroon red, deep chestnut red and transparent, and contains strong flavors such as agarwood, agarwood and jujube fragrance.

At present, Pu 'er tea defined by national standards cannot be simply divided into six categories according to the usual tea. The reason is that there are differences in preparation and quality between "Pu 'er raw tea" and "Pu 'er cooked tea". However, according to the classification of "six major teas", Pu 'er tea does not belong to the seventh major tea category, because the differences in its preparation method and quality are not completely independent of the "six major teas". But these factors actually have no influence on our tasting and consumption of Pu 'er tea.