In the process of stacked fermentation of cooked tea, the contents produce new products through oxidation, degradation and condensation. The comprehensive change of the substances contained in tea leaves makes the taste of tea soup change from strong before heap fermentation to mellow, and it will not stimulate the stomach.

Raw tea is very exciting, so it is not recommended to use freshly squeezed raw tea as a daily drink. However, the quality of old tea stored for many years changes from cool to warm, and tea polyphenols and catechins become soluble substances, which makes the taste and layering of tea soup richer and the excitability greatly reduced.

It is not an absolute concept to say that cooked tea is better for health, but it is mild and suitable for a wider range of people. Whether to drink raw tea or cooked tea depends on climate change and personal physique.

Technical differences between raw tea and cooked tea

1, Appearance difference: Due to the different fermentation degree, raw tea and cooked tea have great differences in appearance, so it is not difficult to distinguish them. High-quality fresh tea strips are fat and strong, mainly gray-green and dark green; Cooked tea is dark brown or reddish brown, and the buds are golden yellow.

2. The difference of production technology: all kinds of loose tea and pressed tea are made from cooked tea after artificial composting and fermentation, and then screened and graded. All kinds of loose tea and pressed tea are made directly from raw tea after screening and grading.

3, odor difference: raw tea smells like the clear fragrance of tea itself, and cooked tea is a special old fragrance.