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Raw puer tea and green tea: we are not twins, we are not the same at all

Friends often come to consult some questions about Pu'er tea. One of the most frequently asked questions is: "What is the difference between raw Pu'er tea and green tea?" The aroma and taste can be judged immediately, but for some friends who are new to Puer tea, they are not so easy to distinguish. Today, I will list some of the most intuitive identification methods to teach you to quickly distinguish between raw tea and green tea!
Intuitive identification method 1: look at the shape
The vast majority of green tea is loose tea, and raw Puer tea is pressed tea.
Green tea is the type of tea with the largest output in my country. Its variety of designs and colors ranks first in the world. It has the characteristics of high aroma, mellow taste, and beautiful shape. The ancestor Zhu Yuanzhang issued an edict to abolish Longtuan tribute tea, which made steamed green loose tea popular, and today most of the green tea is in the form of loose tea.
Raw Puer tea must be autoclaved at high temperature into various shapes, such as cake tea, brick tea, tuo tea, melon tea, etc. We can see some Puer loose tea products, but they are all cooked tea products. Raw Puer tea cannot be stored in the form of loose tea. This is because the biggest feature of Puer tea is "post-fermentation". Only after the formation of post-fermentation can the unique flavor of Puer tea appear. Transformation, the condition of post-fermentation, the unpressed raw tea can only be regarded as the raw material of sun-dried green tea, not the real Puer tea.
(Note: Some small packages that are easy to drink contain loose raw Puer tea, but that is not loose tea, but unblocked tea, that is, tea products that are packaged loosely from tea cakes and tea bricks.)
Intuitive identification method 2: test brewing
Sun-dried green tea or raw Puer tea with a short age may be very similar to green tea in color and taste, but they have one significant difference—the number of times they can be brewed is different.
Since raw Puer tea must be made from large-leaf sun-dried green tea from the Lancang River Basin in Yunnan Province, the richness of its contents is far better than that of small-leaf tea, which is reflected in the fact that it is more resistant to brewing, usually at least ten brews, and some Puer tea can even be steeped to more than twenty bubbles. As for green tea, the raw materials used for production can include large-leaf species and small-leaf species, and most of them are small-leaf species, which are not resistant to brewing. Usually, it will lose its taste after brewing for 3-5 brews.
Usually old tea drinkers have different brewing methods for these two kinds of tea. Green tea is mostly brewed in glass cups, while raw tea is Kung Fu tea, which requires more complicated tea sets, which can be seen at a glance.
Intuitive identification method 3: Smell the aroma, drink tea soup
Green tea often has an unusual fragrance after being brewed, which is what many green tea fans love most about them. And the "not fragrant enough" of Puer tea seems to have been criticized by many people. In fact, this is closely related to the production process of the two kinds of tea. From the point of view of the production process, the temperature of green tea can reach above 100°C during the production process. Some people jokingly call it the "high temperature route", which releases a large amount of aromatic substances. However, Puer tea takes the "low temperature route". In order to ensure the formation of post-fermentation, its production temperature generally cannot exceed 60°C, otherwise the microorganisms will lose their activity. Without high-temperature production, of course, there is no way to increase the aroma at high temperature, and the charm of raw Puer tea is not achieved through "high aroma". People who like it usually pay more attention to the layering and variability of its smell and taste.
Green tea is usually soft and light in the mouth, while raw Puer  tea tastes thick, bitter and astringent at the beginning, and then has a sweet aftertaste. This is also a significant difference between the two.
Intuitive identification method 4: different storage time
In terms of storage, green tea is easy to oxidize and difficult to keep. New tea is the most expensive. Fresh green tea is the most expensive every year. Puer tea, due to its post-fermentation characteristics, is suitable for long-term storage. The new tea ofIn terms of storage, green tea is easy to oxidize and difficult to keep. New tea is the most expensive. Fresh green tea is the most expensive every year. Puer tea, due to its post-fermentation characteristics, is suitable for long-term storage. The new tea of raw  Puer  tea is often too strong and difficult to drink, and the best taste will be produced after timely and appropriate storage. But I would like to remind everyone that although there is a saying that "the longer the age, the better the fragrance" of Puer tea, it does not mean that it will last forever. .  Puer  tea is often too strong and difficult to drink, and the best taste will be produced after timely and appropriate storage. But I would like to remind everyone that although there is a saying that "the longer the age, the better the fragrance" of Puer tea, it does not mean that it will last forever.
Raw Puer tea and green tea both have health benefits such as refreshing, anti-aging, and anti-cancer, but each has its own specialties. They may seem similar, but in essence they are two completely different types of tea and must not be confused.

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TAETEA Group Co., Ltd. (core enterprise: Menghai Tea Factory) is the leader of China's tea industry, founded in 1940...
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