Compared with cooked Pu 'er, raw Pu 'er tastes better.

To drink young raw Pu 'er tea is to try it, to distinguish its taste harmony and thickness, to guess whether it can stand the transformation of time, and to feel its color, fragrance, taste and shape when it is fresh. Pu 'er tea can be divided into traditional Pu 'er tea (raw Pu 'er tea) and modern Pu 'er tea (cooked Pu 'er tea). Traditional Pu 'er tea is a general term for all kinds of products obtained by slow natural fermentation of Yunnan large-leaf sun-dried hairy tea. Modern Pu 'er tea is the basic tea for drying green hairy tea in Yunnan big leaves. It has a high content of tea polyphenols and is a good drink for cancer prevention. Drinking Shengpu during the day is very refreshing, and it has a clear sense of cleansing the body and mind, and the smoothing of blood vessels is also obvious; The aroma of raw tea is higher than that of cooked tea, and it is more refreshing. The raw tea stored for many years is more like a growing child. The raw tea and cooked tea of Pu 'er tea are different in the production process, but one is suitable or not, so the choice of raw tea or cooked tea should be based on your own physique.

There is also the first tea I received, which is also from Yi Wu, but it was made from several years' old materials. At that time, I liked it from its packaging. A cane box+carton or a single cake of tea is only 2 cakes. However, when I drink it occasionally in the past two years, it is also full. I prefer Shengpu, because Pu 'er tea has many hills, and only Shengpu can experience the taste difference of each hill. When there are many people, I like to make raw tea, especially tea with a particularly good flavor. We can discuss the aroma and taste of raw tea. The taste and aroma of raw tea are layered, and it is not the same from beginning to end. Many people talk about their feelings, and tea becomes a topic.

raw tea is stimulating, while cooked tea is steady. There are many styles of raw tea that can be found in the market, but there are relatively few ripe teas that can be safely drunk. Only from the taste, individuals tend to raw tea, after all, rich in layers, and the bitterness is clearly discernible. Often, ten teas are brewed, and nine teas are cooked. The taste of tea is full, because fermentation produces more tea polysaccharides and pectin, which will have a rather thick and slippery feeling, a thick taste of tea soup, and there is no strong salivation of raw tea. Cooked tea will only make the mouth feel inclusive, without stimulation, only comfortable.