Are raw Pu'er tea and cooked tea two different types of tea?

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Pu'er tea is divided into raw and cooked tea. Many people know Pu'er tea, but when you tell them about raw tea and cooked tea, new tea lovers may not be able to tell the difference. Today we have simply compiled some basic knowledge about raw tea and cooked tea. The content of the article is for your reference only:


First, let's take a look at the definitions of raw tea and cooked tea.


  Raw tea: refers to the collective name for various Yunnan teas (mainly brick tea, cake tea, and Tuo tea) that are picked fresh and undergo natural fermentation without artificial fermentation or stacking treatment. However, they also need to be processed, sorted, and modified in shape.

Ripe tea: The tea made from Yunnan large-leaf sun-dried green tea as raw material and processed through Wodui fermentation and other processes is called Pu'er ripe tea.


It can be seen from the definition that the significant difference in the two processes will lead to significant differences in the quality characteristics of the two. Therefore, there are still many differences between the two, and they are easy to identify. In fact, with a little comparison, you will find the difference between raw tea and cooked tea. Raw tea and cooked tea in the New Tea Period are obviously different in appearance, aroma, soup color, taste and mouthfeel. The surface of raw tea cakes is gray-green, yellow-green, and dark green, while the cooked tea is reddish-brown and chestnut. When brewed, raw tea is golden yellow, orange, or light yellow. In short, it is yellow. Ripe tea is brewed into red, burgundy, dark red, in short, red color. Aged raw tea will be light red or red when brewed, but there will be oil and gas on the surface of the tea soup. Aged ripe tea will be reddish-brown when brewed, even almost black, and there will be no oil or vapor on the surface.


Pu'er raw tea production process: Production process: tea picking → withering → greening → rolling → drying → weighing → autoclaving → drying → packaging.

Pu'er ripe tea production process: picking tea → withering → killing → rolling → drying → stacking → weighing → autoclaving → drying → packaging.

Tea properties: Pu'er raw tea is cooled, stir-fried, rolled and sun-dried, followed by autoclaving and drying. In this process, Pu'er tea is not artificially promoted to ferment, but is pressed into cakes and allowed to slowly transform during subsequent storage. Therefore, the freshly made Pu'er raw tea has similar properties to green tea and is colder.

Tea properties: Pu'er ripe tea is based on raw tea. Before being pressed, a "pile fermentation" process is added, that is, the tea leaves are sprinkled with water and stacked to a certain height, using the moist and heat effect of probiotics to accelerate the ripening of the tea leaves. Under such high temperature and humidity conditions, the tea produced is hot. It is generally believed that cooked tea is mild and non-irritating. In fact, newly made cooked tea is hot in nature and may cause dryness in the throat and irritation after drinking.


The most important thing is that fermentation determines the essential difference between cooked tea and raw tea. Wodui fermentation and decades of aging have completely different mechanisms of further transformation of the substances contained in Pu'er tea.


Therefore, in terms of craftsmanship, best drinking time, overall performance, etc., there are essential differences between Pu'er raw tea and cooked tea. The difference between raw Pu'er tea and cooked tea is not difficult. As long as you brew a few times and compare them in life, you can easily distinguish them from the differences in aroma, taste, and leaf base.

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Is it better to drink raw Pu 'er tea or cooked Pu 'er tea?