Why do people prefer raw tea than cooked Pu-erh

Posted by naturalpuerh on January 3rd, 2020

Pu-erh tea is post-fermented. This means Pu-erh tea's processing includes both fermentation and then prolonged storage, or "aging," under high humidity. Pu-erh tea that is aged for a longer period of time is supposed to taste better.

"Save raw tea, drink cooked tea, and taste old tea." It is a concept generally accepted by the Pu-erh tea industry today. Even if the tea in the same tea garden is made into raw and cooked tea, raw tea is more expensive than cooked tea, and the price increase space is that raw tea is larger than cooked tea. It is a strange phenomenon.

Tea friends who know the Pu-erh tea process know that the technical content of the cooked tea process is much higher than that of raw tea, and that the cooked tea must bear the risk of fermentation failure. In addition, the fermented cooked tea has to bear about 20% more losses than the Pu-erh tea. Pu-erh cooked tea of ​​good quality will not lose to Pu-erh raw tea in terms of taste and nutritional value. So what is causing the phenomenon of Pu-erh tea's "benevolence to cooked, respect to raw"?

1.The potential for aging of raw tea is greater.
The mature tea is fermented by artificial piles, and the space for aging and fermentation in the later period is worse than that of raw tea. Generally, the mature tea of ​​about 15 years has basically reached an extreme, and the raw tea can still be stored after 20 years. Make amazing changes. And the raw tea is pure natural fermentation, although the speed is slow, but the aroma and taste are more stable. This is also an important reason why many consumers are reluctant to learn about and come in contact with cooked tea.
 
2, Cooked tea technology is not mature.
Good raw materials are hard to find, and good craftsmanship is precious! Tea friends often complain that the taste of cooked tea is not good. I believe this is because you haven't bought good cooked tea. Why is it difficult to find good cooked tea on the market? With the same raw materials, the fermentation process is particularly important, because it involves microbial fermentation, and the changes are extremely complicated. If a small part of the process is not properly controlled, it will cause a huge negative impact.

At the same time, the lack of sufficient attention and proper guidance on cooked tea is also related. Today's Pu-erh tea merchants are more mature and mature. Even if the Pu-erh cooked tea is spent on blood, consumers think it is not worth the price and will not choose to buy it. The tea merchants will not make money and will not be willing to spend more time. Study cooked tea.

3. Consumer preferences
In the current tea market, the mainstream consumer preference is still raw tea. Due to the short time of appearance of cooked tea, consumers' contact and acceptance are not high, which has led tea merchants to dare not to treasure tea. Therefore, most of them use high-quality raw materials for raw tea, and use slightly raw materials for cooked tea, which can reduce the risk.
 
Actually, there are many advantages of cooked tea. The research on the health function of Pu-erh tea abroad is based on the research of cooked tea. At present, China's tea market still uses green tea as the main position. It is an indisputable fact that raw tea is more popular with the public, but in the future, cooked tea will surely be gradually accepted by the public. Therefore, improving the process of cooked tea is for everyone. It is the primary key. Tea companies must pay enough attention to make the taste that consumers like, plus proper guidance, so that Pu-erh cooked tea can be loved by more people.

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