1. The color of raw Pu 'er tea is mainly turquoise and dark green. After aging for a long time, part of it turns yellow-green and yellow-red. The color of soup is mainly yellow-green, yellow-red and golden. The bottom of new tea leaves is mainly green and yellow-green, and the old tea leaves are red, yellow or jujube red. Raw tea has a bitter, astringent, sweet and sweet taste, and the aroma is obvious, which is easy to hurt the spleen and stomach. However, after natural aging, the tea will gradually become mild and brown chestnut tea. Raw tea mainly has the effects of cleaning intestines, reducing blood fat, refreshing, lowering blood pressure and losing weight.
2. The color of Pu 'er cooked tea is mainly reddish brown. The aroma has obvious smell of pile fermentation. Cooked tea is mild and mellow in taste. Fully fermented cooked tea, the soup is thick, sweet and smooth, and almost not bitter. Those with light degree of fermentation have sweet taste and obvious aroma. The light fermented soup is mostly dark red, and the heavy fermented soup is mainly red and black. The leaves are mostly reddish brown and dark brown. Cooked tea can reduce blood fat, reduce blood pressure, prevent arteriosclerosis, prevent constipation, induce diuresis and nourish stomach.
I've been drinking Pu 'er tea in Suyue Tea House for a while, and I feel very good. Now I also chat with their tea artist Zhang Ci from time to time, and I have benefited a lot. Gdgd8 is her (wēi) tail number (XIN). She is very nice. You can ask her anything you don't understand.
liking Pu 'er tea is not a temporary passion, nor is it an echo. It is just time, and it has become a part of life over time.