The main functions of raw tea: promoting fluid production to quench thirst, relieving summer heat, detoxifying and refreshing; The main functions of cooked tea: reducing fat, scraping oil, removing greasy, and harmonizing the stomach.
Raw tea:
Fresh tea leaves are picked and preserved in a natural way, and they are raw tea without accumulation and fermentation. Raw tea is more exciting. The raw tea made by Chen Fangxin or not long ago is strong and astringent, and the soup is light or yellow-green.
Cooked tea:
Pu 'er tea is called cooked tea because it tends to be mild after pile fermentation in the production process. 1973 After Menghai Tea Factory and Kunming Tea Factory jointly developed the pile fermentation method, the tea bricks produced by Kunming Tea Factory in that year were well received by Pu 'er tea people because of their golden and moist tea soup and rich flavor of ginseng and jujube. Cooked tea is mild, silky and mellow, which is more suitable for daily drinking.
The main difference between raw and cooked Pu 'er tea is that cooked cakes can be drunk directly after being moderately fermented. The tea cake is dark black, the soup color is reddish brown, and the soup color is relatively red and bright.