Pu 'er tea is divided into raw tea and cooked tea.

Let's talk about ripe pu, the new Pu 'er tea that just came out. Compared with Pu 'er tea for 4 or 5 years, it has the same effect on the body. The difference lies in the taste. The maturity of new tea, under suitable temperature and humid environment, has a long-lasting smell, which is called heap fermentation. People who are not used to the taste of tea are called musty. 2-3 years old tea generally doesn't have this pile of taste. If it is cooked for more than 5 years, drink its old taste. The old flavor mainly depends on where it is put. The old flavor has many flavors, such as Chen Zao Xiang, Chen Zhang Shu Xiang, Chen Maixiang and Chen Ye, which means long (year).

Besides, the new Pu 'er tea just produced in Sao Tome has a different taste from Pu 'er tea that has been produced for 4 or 5 years. The new Pu 'er tea is harmful to the stomach, especially for people with stomach problems, which is really worse, while the new Pu 'er tea with five years' experience will not, and it will be better if it is 10 or more. Moreover, the taste of the new Pu 'er tea is bitter and astringent, the tongue is numb, and there seems to be something lying in the throat, which is called throat lock. There is no such thing as a long student. Of course, a mature student has this phenomenon.

There is little difference in physical efficacy between new tea and old tea.

Tea is sweet, bitter and slightly cold, which is a traditional natural health drink in China. It has been found that tea contains more than 500 chemical components, among which the main components are organic compounds such as caffeine, tea polyphenols, protein, amino acids, sugars, vitamins, lipids, organic acids, and 28 inorganic nutrients such as potassium, sodium, magnesium and copper. And the combination ratio of various chemical components is very harmonious.

Drinking tea in moderation has a certain medical and health care effect on human body. Has effects in refreshing mind, relieving fatigue, promoting digestion, diminishing inflammation, sterilizing, preventing and treating intestinal infectious diseases, preventing heatstroke, quenching thirst, and promoting fluid production.

The post-fermentation process of Pu 'er tea is complex, and its polyphenols can be roughly divided into three parts: unoxidized polyphenols (residual catechins); Water-soluble oxidation products-theaflavins and thearubigins; Water insoluble transformant.

In the post-fermentation of Pu 'er tea, theaflavins and thearubigins were oxidized and polymerized to form theabrownin, which significantly reduced the astringency and bitterness of tea soup. Coupled with the high content of soluble sugar and water extract, Pu 'er tea tastes mellow and the soup is reddish brown. Theanin is an important component of bright soup color, thearubigins is the main component of red soup color, and theabrownin is the main reason for dark soup color.

The aroma of Pu 'er tea is caused by the diversity of raw materials, processing technology and the unique ecological climate in Yunnan. The content of water extract in Pu 'er tea increased with the increase of years.

To sum up, there is a market rule that "new tea is cheap and old", that is, people often say that the older the better.