Students the difference between tea and cooked tea

Health Tea
Health and tea making process - Health and tea leaves harvested by fixing (fixing shall be the fresh leaves with Guochao to leaves in the water distribution) rolled, dried (tea must be dried in the sun, like normal fried green tea is directly dry dry dry then) is the health tea, or green Maocha called sun. High-temperature drying has steamed green Maocha (intended to make it soft and resurgence, which will help to do type) into a fixed mold shape, then dried to become Pressed products, have become a health bread, or various types of brick, Da.
Health Chacha cake color and fragrance - tea cake with green tea, mainly dark green, some yellow to red, usually a new flavor of tea cakes were not significant (here, the taste is not that the taste of tea, is that you hear directly surface of the cake taste) if at high temperature, there are dried sweet incense..
Health and tea taste - taste strong, irritating high, if the high temperature, the fragrance of tea, water, sweet and thin, micro-astringent.
Health tea color - with yellow-green, blue-green.
Health Tea bottom - new system students Chacha products to green, yellow green, dark green, high activity, more soft and flexible, the leaves turn the same article as the twisted rubber band will come back is good tea.
Cooked tea
------- Cooked cooked tea production process of fresh tea leaves harvested by fixing, rolling, drying, namely, health tea, or green Maocha drying, fast drying green Maocha artificial ripening by fermentation, watering pile-fermentation process, shall mature tea (pile-fermentation process for the selection of tea grading grading stack ------ ---- useful to accelerate the fermentation of the bacteria access to additional temperature ------ ------ artificial watering Add humidity ------- ------- stacked regularly flip, a process now takes only 30 days, pile-fermentation technology Kunming Tea Factory in 1973 by a successful experiment, that is, 73 years ago are false and cooked tea, 73 years ago did not cooked tea) and then steamed cooked loose tea, stereotypes, become familiar with tea pressed tea.
Chacha color and aroma of cooked pie - cooked Chacha cake tea color is black or red-brown, some Yacha is dark golden yellow, with thick pile-fermentation flavor, similar to the musty, fermented light were similar to the taste of longan fermentation heavy wet mat who have boring taste.
Cooked tea taste - sweet aroma of water, little bitter, anti-foam.
Cooked tea color - Fermentation degree light are from the deep red, fermentation degree of emphasis are mainly black.
Cooked tea base - pile-fermentation is a fermentation degree Securinega light reddish brown, but who are not flexible, re-fermentation by infusion over dark brown or black, hard and fragile.
Background -------- cooked tea health tea cold, and with a strong bitter taste, no smell Chen, tea culture, tea and loose tea health needs of more than 3 years of aging, tea cakes need 5 --- 20 years of aging can be receded on the bitter taste, change the alcohol, sweet, smooth features. However, the time consumed in this process too long, and the price is too high and not acceptable to ordinary people, Kunming Tea Factory in 1973, jointly developed with the tea factory MENGHAI pile-fermentation technology, which is artificially speed up the transformation process, resulting in mature tea. Cooked tea is characterized by bitter tea receded, there is Chen fragrance, tea and smooth, texture, and easily accepted at a low price. (Currently 70% of market sales for the mature tea tea, tea generally only contact with people who are willing to drink the fermented tea because students are not used to the bitter taste, but people still drink out Road will turn around the child and tea because the activity was less than mature tea health tea, variability is also small).