Different manufacturing processes, in fact, different production processes are the fundamental reasons for different raw and cooked products. Green tea is made from raw tea by spreading, deactivating enzymes, rolling and drying in the sun. Wool raw materials are screened and graded, then steamed to be soft, pressed in a special mold, made into various shapes, dried and processed in a natural way without artificial accumulation and fermentation. Pu 'er cooked tea takes sun-cured green tea as raw material, and besides the processes of deactivation and shaping, it also adds the key stacking fermentation process. The so-called fermentation is to pile the dried green tea to a certain height, then sprinkle water and cover it with linen. Under the action of damp heat, microorganisms in tea and tea polyphenols have an enzymatic reaction, which changes the taste and color of tea. 2. Dry tea with different colors: freshly made raw Pu 'er tea, mainly turquoise or dark green, with bright colors. With the increase of tea storage life, the color of raw tea will gradually darken and brown, but for a longer time. When Pu 'er cooked tea was first made, its color was reddish brown or dark brown, which was very dim compared with Shengpu. With the increase of years, mature tea will gradually appear dark brown. 3. Tea soup of different colors: After the raw tea is brewed, the color of the tea soup is apricot yellow, golden yellow or dark yellow, or like honey, and the tea soup is clear, transparent and bright. Boiled tea soup is generally brownish red, crimson or even dark red. 4. Different fragrance: Shengpu does not undergo the fermentation and fermentation required for cooking, so Shengpu generally smells fresh and refreshing of green tea, because the process of drying is green tea. There are many kinds of aroma of Shengpu, such as floral, woody and rock sugar. Puxin tea will have a special smell. The taste of old Chaze is not fresh, and there are no dates, glutinous rice and camphor. 5. Tea soup tastes different: raw tea, especially new tea, is easy to be bitter and irritating after drinking, but it will be much less irritating after being stored for a period of time. The taste is fresh and refreshing, sweet and fast, rich and varied, and addictive. However, with the increase of storage life, the taste of raw tea will gradually become mellow. Cooked Pu tastes softer than raw Pu, tastes sweet, has no astringency, is mellow, delicate, fragrant and full of charm. It feels comfortable to drink. 6. Different characteristics of leaf bottom: mainly the elasticity and color difference of leaf bottom. If Pu 'er tea is raw and has yellow-green or brown-green leaves at the bottom, its elasticity is generally good, and you can feel a little vitality from it. The tea leaves of Pu 'er ripe tea are reddish brown and soft to the touch, giving people a heavy feeling. 7. Different drinking groups: Due to the cold nature of raw (short-aged) tea, the content of tea polyphenols is more irritating than that of cooked tea without fermentation and heap fermentation. People with poor spleen and stomach, cold body and neurasthenia should not drink more. However, due to the accumulation of fermentation, the active substances in tea are transformed, which makes the taste more mellow and smooth, and the tea tends to be mild and can warm the stomach, so the demand for people is not great. In addition, Pu Shu can reduce fat and promote digestion, which is a good choice for people who want to lose weight.