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

There are raw and ripe small green oranges. Many people simply think that Pu'er raw tea will become Pu'er ripe tea after a certain period of storage, but in fact it is not the case. So do you know the difference between raw Pu'er tea and cooked Pu'er tea? Is it better for women to drink raw Pu'er tea or cooked Pu'er tea? Do you know whether you are suitable for drinking raw Pu'er tea or cooked Pu'er tea? Let's take a look with the editor.

The effects of raw Pu'er tea and cooked Pu'er tea:

A, Pu'er Raw Tea:

Fresh tea leaves are picked and then made into materials, which are selected and classified, then steamed and pressed at high temperature, made into various shapes, and stored for many years in a natural way. They are not processed into tea for production by piling and fermentation. Raw tea is strong and stimulating. Newly made or not long-stored Pu'er raw tea has a distinct bitter taste. The tea soup is light or yellow-green in color, and the tea flavor is cold and strong, which can easily damage the liver. It is not suitable to drink immediately, especially for tea drinkers with poor stomach.

Pu'er raw tea is suitable for long-term storage for those who like naturalness and respect nature. It can be stored at home. Watching the color of the raw Pu'er leaves gradually deepen and the aroma become more mellow year after year is like the summary of life resume, which brings endless joy and excitement. The value of natural Pu'er tea will also increase every year.

B, Pu'er Ripe Tea:

In the production process of Xiaoqinggan, after the tea leaves are fixed and selected, they are then manually fermented to make the tea softer. The function is to quickly ferment by manual means, promote the non-enzymatic autooxidation of polyphenols, convert tea substances, reduce astringency, mellow the taste, eliminate green smell, shorten its maturation stage, and can be eaten earlier. This is called Pu'er ripe tea.

Pu'er ripe tea has a mild tea flavor, the tea leaves are smooth and mellow, and the aroma is rich, which is more suitable for daily consumption. Like raw Pu'er tea, the aroma of ripe Pu'er tea will become smoother and richer with the aging time. This is a technology developed in 1973. The Yunnan Microbiological Research Laboratory's research on "fermentation" won the third prize of Yunnan Science and Technology Innovation in 1985. What needs to be pointed out here is that some people have certain misunderstandings about "翁桩", and even make a distinction between "翁桩" and "湿仓". The objective fact is that the two are completely different. "Wet warehouse" means that speculators place relatively new small green tangerine products in an environment with high humidity, and use high humidity (or watering) to promote the mold growth of tea leaves, so as to change the tea body and make the appearance look like aged tea. This unhealthy wet warehouse tea cannot withstand the test of tasting under high temperature brewing. Experienced tea lovers can taste the warehouse taste and water taste in it, and some even have a serious moldy taste.

How to distinguish raw Pu'er tea from cooked Pu'er tea: The new raw Pu'er tea and cooked Pu'er tea are very different, and can be distinguished from the appearance and color: raw Pu'er tea is emerald green, while cooked Pu'er tea is dark red or chestnut red, or chestnut gray-black.

Pu'er Raw Tea: Fresh tea is picked and stored in a natural way for a long time, and it is not processed by pile fermentation to make raw tea. Raw tea has a stronger nature and is stimulating. Newly made or not long-stored Pu'er raw tea has a distinct tea aroma and bitter taste, and the tea soup is light or yellow-green in color.

Pu'er Ripe Tea: During the production process, the small green tangerines are piled and fermented to make the tea taste softer, which is called Pu'er Ripe Tea. In 1973, after the Menghai Tea Factory and the Kunming Tea Factory successfully developed the pile fermentation method, the tea bricks produced by the Kunming Tea Factory were favored by the tea lovers because of their golden and rich tea soup color and strong ginseng and jujube flavor. Pu'er ripe tea has a mild tea flavor, the tea leaves are smooth and mellow, and the aroma is rich, which is more suitable for daily consumption.

The main difference between raw and cooked Xiaoqinggan is that the cooked cakes have been piled up and properly fermented and can be eaten directly. The cake tea is dark black, and the tea soup is light brown or bright red.

Green cake, also known as raw cake, is a more traditional production process. The tea at that time is directly pressed into cakes. It does not undergo artificial fermentation, but relies on the passage of time to naturally ferment. Generally, the tea tastes good after 5 to 10 years. The tea soup is orange-yellow in color and relatively crystal clear. The raw cake is very domineering and has the effect of removing oil. It is not recommended to be consumed before meals.