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The Difference Between Raw and Ripe Pu-erh Tea

Type Raw Pu-erh Ripe Pu-erh
Appearance
 
In the shape of a cake, mushroom, or brick.
 
In the shape of a cake, mushroom, brick, or san cha.
Processing Processing involves natural storage. Immediately after picking, the leaves are shaped into a cake, mushroom, or brick. Before this, the leaves are sun-dried and rolled. Ripe tea is made from raw pu-erh through a piling and “cooking” process that follows sun-drying and rolling. After processing is complete, the tea is placed into molds.
The process of producing raw pu-erh is called shai qing mao cha. The “cooking” process transforms raw pu-erh into ripe pu-erh. The ripening process itself was developed in 1973 at a factory in Kunming. Although a label may state that a tea is ripe pu-erh, the year should be checked. All pu-erh teas made before 1973 were produced using a non-fermentation method.
Packaging and storage Raw tea: Fengqing Raw Pu-erh Cake Tea 2006 Paddy Flavor Ripe tea: Fengqing Tribute Pu-erh Cake Tea 2007

Storage: in bags that allow the tea to remain clean and dry, without moisture.
Storage: the same as for raw tea.
Packaging color: green Packaging color: dark brown or red
Scent and aroma Chestnut scent. Mild, earthy scent and aroma.
Leaf color Dark green with brown or white striped tips. Dark red to dark brown.
Liquor color Clear yellow. Dark red.
Flavor This tea is stronger than green tea, and its strong aroma helps stimulate the stomach and saliva production. The fermentation process reduces bitterness and gives the tea a deep scent and wonderful aroma.
Tea leaves
Yellow-green or dark green, moist and soft.
Darker in color; the leaves are neither soft nor moist.
For you This tea is excellent for weight loss and stomach pain. In addition to helping with weight loss and stomach problems, it helps lower blood pressure and cholesterol.

 

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