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: