What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking

There is a difference in efficacy between raw Pu'er tea and cooked Pu'er tea, and the tea properties are also different. Therefore, there are also differences in the people suitable for drinking, and people of different constitutions are suitable for drinking different teas. So, what is the difference between raw Pu'er tea and cooked Pu'er tea, and who are they suitable for? Below we have a general understanding of this problem.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Raw Pu'er tea refers to tea that has been pressed into various kinds of compacted tea using raw green tea and stored in a dry and ventilated place but has not yet been transformed (without fermentation process). The tea is more irritating and easily hurts the spleen and stomach. Should be put in natural aging process for many years, it has the unique quality of more and more fragrant, mild tea.
Cooked Pu'er tea generally refers to the use of sun-cured green tea as the raw material to ferment through the ore pile, and artificially shorten the conversion time, so that the taste of raw Pu'er tea is changed from bitter to sweet and pure, and the soup color is changed from golden yellow to chestnut red, Brown maroon tea is mild in nature and not easy to hurt the spleen and stomach.
After being stored for a long time, raw tea is naturally fermented, and its effect becomes the same as that of artificially fermented cooked tea, which together play a role in reducing weight and lowering blood pressure.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Raw Pu'er tea and cooked Pu'er tea respectively:
Take a look at the color of the tea cake. Raw tea is green. Pork liver color of cooked tea. Second look at soup color. Raw tea is golden yellow, and mature tea is dark red like red wine. Cooked tea is suitable for women to lose weight.
Pu'er tea is a kind of loose tea and pressed tea that are processed by post-fermentation using Yunnan large-leaf seed sun-green hair tea in a certain area of Yunnan Province as raw material. It is a very distinctive type of tea in China. In terms of the classification of Pu'er tea products on the market, there are natural classification and subject classification according to the characteristics of the product. Natural classification refers to the sun-dried green tea that has not been processed by fermented piles, and is commonly called Pu'er tea . Subject classification Pu'er tea is a craft tea, that is, Pu'er tea made by artificial fermentation process, commonly known as Pu'er ripe tea .
Raw tea : cleans the intestines, has lipid-lowering, hypotensive and weight loss effects, suitable for young people.
Cooked tea: lowering fat, lowering blood pressure, nourishing the stomach, more suitable for the elderly.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Identification of Pu'er tea quality:
The appearance of good Pu'er tea is oily and moist, the lines are tender and tight, and the taste is strong, with a strong fragrance and a clear fragrance. The Pu'er tea of contemporary Pu'er tea (fermented after fermenting) has an oily brown color (pig liver red) and a thick, tender knot.
Puer loose tea (sun-dried green tea) grades 1 to 10 and beyond. Generally speaking, the higher the tenderness of the tea, the better the quality. The main measure of the tenderness of tea depends on 4 points: at first, the number of buds and the number of buds are high, showing a high degree of tenderness. Second, check the tightness, firmness, and firmness of the firmness. The third is to look at the degree of luster, smooth color, good oily tenderness. The fourth is to look at the purity, uniformity, and less impurities without impurities, and vice versa.
Pu'er Qizi Cake Tea is 357g of pressed tea. The shape is required to be thin on the side and thick in the middle. The elasticity is moderate. The color is oily. Maroon, brown, and maroon are normal. Take 357g of green cake as an example, generally 2-5 years, the tea cake is tightly knotted, the round edges are complete, the tea stalk is lavender; 5-7 years, the tea cake is complete, and the tea stalk is purple. In 7-10 years, the tea cake became lighter, the edges fell off, and the tea stalks were dark purple and golden. For more than 10 years, the tea cake became loose and lighter, and the inter-leaf edge dropped more grains.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Jian Tang:
Put Pu'er tea into a pot, brew with boiling water, pour the brewed tea juice into a glass or porcelain tea cup and watch the soup color. The soup color of traditional Pu'er tea is bright yellow and red, while the soup color of contemporary Pu'er tea is brown-red.
During the processing of Pu'er tea, about 80% of theaflavin (TF) and theaflavin (TR) are oxidized and polymerized to form theaphylline (TB), together with higher soluble tea polysaccharides and water extracts. The content forms the material basis of Pu'er tea's strong flavor, soup color (traditional and contemporary), yellow-red-brown.
Theabrownin is the main component of the "red" soup color process. During the fermentation process, the peroxidase activity is enhanced, which promotes the oxidation of theaflavin into theabrownin complex. As the puer tea ages, the fermentation time increases. Puer tea tea red pigment complex gradually increased, the tea soup color became more and more red.
Due to the positive correlation between the production of thearubin complex and storage time, the "red" of Pu'er tea is divided into ruby red, agate red, amber red, and jujube red according to different quality within a certain period of time. The greenish and greenish yellow of the tea soup are insufficient for aging, and the brown tea of the tea soup is artificially piled, and the fermentation tea has a short aging period, the soup color is turbid, and there are suspended matters.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Leaf viewing:
Look at the bottom of the leaves after brewing Pu'er tea, and mainly look at the softness, color and evenness. The leaves are soft, fatty and elastic. The bottom of the leaves is hard, and the inelastic quality is not good. The color is brownish red, uniform and good. Colors and flowers are uneven, or black, charred or rotten, and the quality of the leaves is not good.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
The taste of Pu'er tea soup requires mellow and sweet, smooth, thick, and fragrant. This is because during the post-fermentation process of Pu'er tea, microorganisms such as Aspergillus niger, Penicillium, Rhizopus, and Aspergillus grey-green, especially Aspergillus niger and yeast, have an effect on tea. In addition, the wheat jujube in Pu'er tea has a final formation The unique qualities of Pu'er tea also play an important role.
The sweetness is the obvious sweetness after the entrance of Pu'er tea and tea soup, which stimulates the tongue surface and the constant growth of the cheeks and tongue. This is because during the fermentation process of Pu'er tea, macromolecular carbohydrates are decomposed into small molecular sugars and soluble sugars, and proteins are decomposed into a variety of amino acids, forming the sweet taste of Pu'er tea.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Smoothness is that the tea soup should be smooth and smooth, taste mellow, refreshing and peaceful, not irritating, and flow from the mouth to the throat and stomach without blocking, and there should be no stinging, stinging, tingling, or numbness. Because during the fermentation process of Pu'er tea, polyphenols and catechins are greatly reduced, and the addition of a large number of small molecular compounds makes Pu'er tea become mellow and smooth, the irritation and astringency are significantly reduced, and it has a strong alcohol and throat Sense, to achieve a sense of heaven and man.
The tea soup is thick but not thin, and the taste of the mouth feels strong and not faint. Puer tea water extracts increase with the increase of the age, and a large amount of soluble sugar and soluble pectin and its hydrolysate are produced during the fermentation process. The more water extracts, the thicker and thicker the tea taste. For Puer tea's peculiar alcoholic taste, especially to distinguish Puer tea which contains mildew, sour taste, odor is tea that fails during fermentation, and Puer tea which cannot be drunk.
What is the difference between raw puer tea and cooked puer tea, and who is suitable for drinking
Whether we drink raw Pu'er tea or cooked Pu'er tea, it is good for our health. However, raw tea has many active ingredients, so it is not suitable for people who are prone to insomnia, colds, stomach ulcers, and pregnant women. Therefore, if friends who like to drink raw Pu'er tea need to pay more attention, if they are unwell, or if their constitution is not suitable for drinking raw Pu'er tea, we should choose to drink cooked Pu'er tea as well.
Editor: Red Bean
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