What is the difference between raw and cooked tea

Raw and cooked tea is classified Pu’er Tea, has nothing to do with Spring Snail, Tieguanyin and so on. Pu’er Tea has its unique process, generally after fixing, rolling, drying, stacking and other processes. The fresh tea, after fixing, rolling, drying, become Pu’er hair blue. Mao Qing, flavor concentration Jun, Zhang Li Rui strong owed. Tea making, because the follow-up processes were divided into tea and tea. There is scientific evidence shows that caffeine theophylline in tea from the bitter tea; polyphenols in tea from astringent, sometimes will also show strong convergence; smooth, thick – pectin is exudate in tea; comfortable taste from rich amino acids in tea.
Before Yunnan Pu’er Tea is tea, no tea. In 70s Yunnan began to develop ripe tea, in order to compete for the international tea market.
We all know that the more the better, the more slow the process of fermentation. At least 5 years to put the general tea to drink, as long as possible. There are a lot of people to bring fresh tea drink, this is a personal preference. Tea has been fermented, so don’t put for a long time you can drink. But pay attention to people tend to put a few years before drinking tea.
Tea tea
Tea tea
Life is a leaf tea with fresh tea leaves by fixing, rolling, sun drying, steaming made press forming process. The color appearance of dark green, pure aroma lasting.
Tea
Tea
Tea
Tea
Process: picking fresh leaves, by fixing, rolling, dry tea, loose tea is born. After pressing molding, a pressing health tea.
Tea: tea aroma and color from dark green to dark green, some yellow red. Usually the new tea cake, taste is not obvious, if the high temperature is dry sweet.
Taste: strong taste, high irritation. If the high temperature, clear sweet perfume and thin, slightly astringent. Taiwan green tea.
The soup color: green, yellow green, amber.
The bottom leaves: the new tea products in green, yellow and green. High activity, flexibility and flexibility.
Tea tea
Tea tea
Two ripe is sun dried green tea by Dayezhong after fermentation process. Appearance of reddish brown color, with a unique flavor.
fermented tea
fermented tea
fermented tea
fermented tea
Process: picking fresh leaves, by fixing, rolling, drying tea, loose tea is born. Born in artificial rapid ripening, tea powder spraying pile fermentation process, namely cooked tea powder (Pu’er tea powder). After pressing molding, be pressed cooked tea.
Tea color and aroma tea: black or red brown, some tea leaves are dark yellow. The thick pile fermentation have similar taste, mild flavor of longan, heavier with wet straw fermentation flavor.
Taste: thick sweet water, almost no bitter, long water.
Soup: the lesser degree of fermentation is dark red or black based fermentation.
The bottom leaves: sprinkling pile, and to a lesser degree of fermentation Securinega brown, but not flexible. The bottom of the heavy fermentation is dark brown or black, hard and fragile.
100 years of tea is still tea, tea is tea. Just after the change of time and environment: there will be some ripening. We know Pu’er tea, basically Yunnan Dayezhong sun Maocha Dayezhong tea, because the material is thick, and tea processing, basically did not change the intrinsic quality of tea, drink it relatively strong bitter taste. So it is necessary to make it for natural aging, tea will converge slowly, into a mellow and smooth, mild character… So the Pu’er tea is to store the “natural” fermentation Pu’er Tea (storage is also a way of processing). The tea is already “artificial” fermentation Pu’er Tea. The price of raw tea and tea, the same grade are made more expensive; as to what is good to drink, personal preference. As some people love Black Tea people love Green Tea, there are people who love tea and tea.

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