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The difference between Pu'er raw tea and Pu'er ripe tea

Jul 24, 2021
Pu'er tea is a unique tea. In the current national standards, Pu'er tea is divided into raw tea and cooked tea. Distinguishing raw tea from cooked tea can be said to be the first step to enter Pu'er.

Raw tea and cooked tea are like two people walking side by side on the same track, but at a certain node because of their own reasons and needs to turn in different directions. This node is called "fermentation", and raw tea goes naturally. After post-fermentation, the cooked tea is artificially fermented.

Perhaps they will meet unexpectedly after a few years and see each other gradually similar. The previous part of their parallel path is the process of picking fresh leaves, finishing, rolling, drying in the sun, and making sun-dried green hair tea.

Judging from the fact that when Pu'er tea is pressed into shape and officially shipped out of the factory, the raw tea is not fermented and the cooked tea is fully fermented. This is the most essential difference between them.

After raw tea and cooked tea are circulated in the market, some are quickly consumed, and some are stored under different storage conditions. Under the influence of temperature, humidity, microbial flora and time, the later transformation will gradually occur. Of course, this is a later story. The focus of this article is on the difference between freshly made raw tea and cooked tea.

Appearance difference

Because of the difference in the degree of fermentation, raw tea and cooked tea are very different in appearance, and it is not difficult to distinguish between the two. The high-quality freshly made raw tea sticks are strong and fat, mainly gray-green and dark green; the ripe tea is dark brown or brownish red, and the buds are golden yellow.

Processing technology difference

The difference in the characteristics of raw tea and cooked tea is the difference in processing technology between the two.

The processing technology of raw tea is relatively simple. After steaming Yunnan Dayezhong Sun Qingmao tea with steam, it is pressed and shaped in a specific mold, and then dried.

Ripe tea needs to go through a process of artificially pouring water to ferment. The fermenting time is about 40-60 days according to the situation and needs. The ripe tea after successful fermentation of Odui is made into loose tea or pressed tea, and the pressing process is similar to that of raw tea.

Wodui technology was successfully trial-produced by tea processing experts from across the province in Kunming Tea Factory in 1973. The birth of ripe tea solved the problem of rapid consumption of Pu'er tea. Yunnan large-leaf Pu'er tea is rich in substances, cold in nature, and high in bitterness in the taste. After a certain period of natural aging, it is more suitable for drinking after the tea becomes milder and bitter and astringent.

Due to the artificial fermentation of the ripe tea, it can be consumed directly after being made, and the tea is mild and has almost no bitterness and astringency, which greatly shortens the consumption cycle of Pu'er tea.

Sensory distinction

There is a big difference between raw tea and cooked tea in terms of tea properties, so the sensory performance is completely different when drinking. Several main sensory indicators of raw tea and cooked tea are compared in the table:

Pu'er raw tea
Pu'er ripe tea
Mainly honey fragrance, it is often accompanied by lotus fragrance when it is insufficiently finished, and chestnut fragrance is produced after it is finished.
The main fragrance is Chenxiang, and there are other special fragrances, such as ginseng incense, jujube incense, camphor incense and so on.
The bitterness is high, the astringency is strong, and the body fluid is sweet.
The taste is mellow, without bitterness and astringency, and the body fluid is sweetened.
Soup color
Most are yellow-green or green-yellow bright, tender or soft.
The red is thick and translucent.
Leaf bottom
Most are yellow-green or green-yellow bright, tender or soft.
Reddish-brown or brown, elastic; burnt tea (over-fermentation) is black and carbonized, and the bottom of the leaf is inelastic and sour in low-temperature cold fermentation.

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