Excuse me, are both raw tea and cooked tea unique to Pu 'er? thank you

Production technology of raw tea —— After fresh leaves of raw tea are picked, they are de-enzymed (de-enzymed refers to frying fresh leaves in a pot to make the water in the leaves emit), kneaded and dried (Pu 'er tea must be sun-dried, just like ordinary green tea, that is, directly fried, dried and steamed), that is, raw tea, or sun-dried tea. The sun-dried green tea is steamed at high temperature (intended to make it soft and moist, which is beneficial to modeling) and put into a fixed mold for shaping. After drying, it becomes pressed tea products, green cakes, or various types of bricks and cakes.

Color and aroma of raw tea tea cake-the tea in tea cake is mainly turquoise and dark green, and some of it turns yellow and red. Usually, the taste of newly-made tea cakes is not obvious (the taste here is not the taste of tea soup, but the taste directly on the cake surface). If heated at high temperature, it will have a sweet smell after drying.

Raw tea flavor-strong flavor and high irritation. If heated at high temperature, the tea soup is fragrant, sweet and thin, and slightly astringent.

Raw tea soup color-mainly yellow-green, turquoise.

Raw tea base-the newly made raw tea is mainly green, yellow-green, dark green, with high activity, flexibility and elasticity. If the leaves are twisted like rubber bands, it is good tea to come back.

Traditional production method. The natural ripening process of raw tea is quite slow, depending on the preservation environment, it takes at least ten years. The longer the time, the more complete the enzymatic and non-enzymatic oxidation of polyphenols in tea. The aroma is mellow and stable, but it has a lively and vivid charm, which is called "tea taste" by tea people. Cooked tea refers to the process of "heap fermentation" of crude tea by artificial means. Through wet ripening, it can promote the non-enzymatic automatic oxidation of tea polyphenols, transform the contents of tea, reduce the bitter taste, make the taste mellow, eliminate the green odor, shorten its aging stage and drink it early. This technology was developed by Kunming Tea Factory from 1973, and the related research of "stacking fermentation" by Yunnan Institute of Microbiology won the third prize of 1985 Yunnan Science and Technology Progress Award.