Pu'er tea has both raw tea and ripe tea, while Pu'er tea refers to fresh tea picked up in a natural way after being picked, and raw tea is not processed through the rubbish fermentation process; Look specifically at the difference between Pu'er raw tea and cooked tea.
Pu'er tea and cooked tea outline 1
Raw tea: fresh tea leaves are picked up in a natural way after picking, and they are not processed into raw tea by fermentation. Raw tea has more intense tea flavors than tea, stimulating, new or long-lived raw tea. It has astringent taste, lighter soup or yellow-green color.
Pu'er tea (raw tea) is a pressed tea made from the fresh leaves of Yunnan large-leaf tea plant that grows under the environmental conditions of Pu'er tea production. The tea is made by fixing, rolling, drying, and autoclaving. Its quality features are: dark green color, pure and lasting aroma, strong sweetness, bright green and yellow soup, thick yellow and green leaves. Because the raw tea is not completely fermented, it is rich in tea polyphenols, which is beneficial to lipid-lowering diets.
2 cooked tea: Pu'er tea in the production process after the pile of fermentation to make tea tend to be mild, called cooked tea. After the successful cooperation between the Bohai Tea Factory and the Kunming Tea Plant in 1973, the tea bricks produced by the Kunming Tea Factory were honored by the Pu'er Tea for its golden tea moistening and rich in dates. Ripe Pu has mild tea properties, tea is silky smooth, mellow, more suitable for daily drinking.
Pu'er Tea (Mixed Tea) is a large-leaf Yunnan green tea that meets the environmental conditions of Pu'er tea production. It is made of specific green tea and is processed by post-fermentation (rapid or slow post-fermentation) to form loose tea and pressed tea. . Its quality characteristics are: red and brown in appearance, bright and rich in endoplasmic soup, unique aroma of incense, mellow taste and sweetness, reddish-brown leaf base. Because cooked tea is fully fermented, it is suitable for long stay. The longer cooked tea, the more mellow. This is why Pu-erh tea is worth more money as it gets longer. Collectible value. Cooked tea does not have much tea polyphenols and is warm. Regular drinking can warm your stomach.
END Differences between raw and cooked tea Pu'er tea
Production process --- After the fresh leaves have been picked up, the fresh leaves will be fried and fried, and the water in the leaves will be distributed. Rub and dried. (Pu'er Tea must be dried, like green tea is directly dried and dried. Evaporation dry, that is, raw loose tea, or called sun green tea. The sun dried tea and high-temperature steaming (intended to make it soft regain, conducive to type) into a fixed mold stereotypes, dried and pressed into the tea , it becomes a raw cake, or various types of bricks, æ²±.
The color and aroma of the tea cake -----The green tea and green tea are the main tea leaves in tea cakes, and some of them are yellowish red. Usually the taste of the new tea cake is not obvious (the taste here is not the taste of tea soup, it is your direct Smell the taste on the cake surface.
Taste ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————
The color of soup ---- ---- yellow, green and blue.
Bottom ---------The new tea products are mainly green, yellowish green and dark green. They have high activity, flexibility, and elasticity. Turning the leaves like a twisted rubber band will turn it back. tea.
Pu'er cooked tea
The production process ------- After the fresh leaves are picked up by killing, rubbing, drying, that is, raw loose tea, or sun green Maocha, drying green Maocha by artificial rapid after-ripening fermentation, sprinkler water stacking process, that is cooked Loose tea (Grape dumping process for graded selection of tea ---- Hierarchical stacking ------ access to accelerate the fermentation of bacteria ------ temperature ------ artificial watering and humidity - -----Pile-------Swing regularly, this process currently only takes about 30 days. The piling technology is successfully tested by the Kunming Tea Factory in 73 years, that is to say, the cooked tea that was used 73 years ago. It is false, there was no cooked tea before 73 years.) Cooked loose tea was steamed again, and it became stereotyped, becoming ripe tea pressed tea
Tea cake color and aroma ------ tea cake in black or reddish-brown tea color, some bud tea is dark golden yellow, there is a thick glutinous taste, similar to musty taste, fermented light have similar longan The taste, the fermented person has a stuffy wet straw taste.
Taste --- thick sweet water, almost no bitterness, resistance to foam.
The color of the soup------- lighter than the dark red, the degree of fermentation is mainly black.
Bottom of leaf-------The bottom of the leaf was reddish-brown but not flexible. The leaves of the re-fermenter were mostly dark brown or black, hard and fragile.
Steps to read END Precautions Keep in mind that no matter what kind of tea you choose, you can choose the right one for your body and habits. At the same time remind everyone to pay attention to a bad stomach friend, remember not to drink raw tea to choose cooked tea.
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