Benefits of raw and cooked tea

Posted by naturalpuerh on February 5th, 2020

Pu'er or puerh tea is a variety of fermented tea produced in Yunnan province, China, and named after the town of Pu'er.Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled.This process is a Chinese specialty and produces tea known as heicha, commonly translated as dark or Black Tea.

Pu-erh tea is a kind of loose tea and pressed tea that are processed by post-fermentation using Yunnan large-leaf seed sun-green hair tea in a certain area of ​​Yunnan Province as raw material. In appearance, cooked tea is dark red or maroon, while raw tea is dark green.

In the process of making Pu-erh tea, there is a process called piling. This is the most critical step in forming the quality characteristics of Pu-erh tea, because in this process, Pu-erh tea will produce a lot of microorganisms that are beneficial to the human body. These microorganisms make Pu-erh tea taste sweet. Smooth and mellow.

From the natural classification, the sun-dried green tea made without fermenting is commonly called Pu-erh tea. Pu-erh tea made by artificial fermentation is commonly known as cooked Pu-erh tea.

In terms of efficacy, both teas have many health benefits.
Raw tea can mainly clean the intestinal tract. It has lipid-lowering, refreshing, anti-hypertensive and weight-loss effects, and is suitable for young people. However, raw tea has more active ingredients, so it is not suitable for people who are prone to insomnia, cold fever, stomach ulcers, and pregnant women.
Cooked tea can lower lipids and blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, nourish the stomach, and is more suitable for the elderly and cold stomach people.

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