The characteristics of green tea retain more natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea with "clear soup color and strong taste convergence". Scientific research shows that the natural substances retained in green tea have certain anti-aging, anti-cancer, anti-cancer, sterilization and anti-inflammatory effects.
Pu 'er tea is a kind of loose tea and pressed tea, which is recognized in Pu 'er tea producing area as raw material and processed by post-fermentation. The appearance color is brownish red, the inner soup color is rich, the aroma is unique and mellow, the taste is mellow and sweet, and the leaf color is brownish red. There are two kinds of tea: natural fermentation of raw tea and artificial ripening of cooked tea. "The older you get, the more fragrant you get" is recognized as the biggest feature that distinguishes Pu 'er tea from other teas.
Difference of growth environment: the ecological environment of Pu 'er tea tree is high altitude and low latitude, with subtropical warm and humid climate, abundant rainfall and sunshine, foggy all year round, spring-like all year round, and PH value of 4. 5-6。 In 5% low acid soil, the ecological environment of green tea is a warm and humid climate at low altitude, with distinct seasons, less fog, long light time and high light intensity, which is not conducive to the metabolism of nitrogen compounds in bud leaves and the absorption and synthesis of light quantum, so the contents of chlorophyll, carotene, protein and amino acids in green tea are obviously less than those in Pu 'er tea.
The difference in production technology: green tea is inactivated at a high temperature of 300-400 degrees, completely killing the tea property, and then the water in the tea is completely removed by the green baking process; Pu 'er tea was inactivated at a low temperature of 70-85 degrees, retaining the activity of the tea body, and then about 90% of the water in the tea body was removed by the green baking process, and the tea body still contained about 65,438+02% of water, so the green tea did not ferment at all.
Different storage methods: because green tea has no living things, there is no specific requirement for its storage, as long as it has no odor. Because Pu 'er tea has biosis, it should be placed in a place with ventilation, no odor, about 60% humidity and no direct sunlight.
Difference of shelf life: Generally, the shelf life of green tea is 2 years, and with the extension of time, the quality will decline. Pu 'er tea is a post-fermented tea, and only the date of production has no shelf life. As long as the quality of raw materials is high and stored reasonably, its quality will be improved and optimized with the extension of time.
Characteristic difference: Green tea is acidic tea. Nowadays, with the improvement of living standards, consumers eat too many foods with high cholesterol and high calories, and more and more people have acidic constitutions. Excessive drinking of green tea will aggravate the stimulation to the stomach and body and cause some adverse physical reactions. In addition, because the content of green tea is much less than Pu 'er tea, its foam resistance is much worse than Pu 'er tea, which is a kind of alkaline tea. Through scientific heap fermentation technology, the post-fermentation process is accelerated and shortened, and a large number of beneficial bacteria are produced through the metabolic process of enzymes and polyphenols, forming a smooth and mellow taste and mild tea, which will not produce any adverse reactions to the human body.