The difference between Yaan Tibetan tea and Pu-erh tea
First of all, it is the unique category of Ya'an, the birthplace of the world's tea. It is the oldest tea in history.
Second, Tibetan tea is fully fermented tea (also known as deep fermentation in modern technology). Pu'er is a post-fermented tea, mainly due to the influence of local climate (high temperature and high temperature) after the fermentation and water ripening and oxidation of sun-dried hair tea in transit, which leads to aging. This is totally different from the way and effect of Tibetan tea's fermenting.
Thirdly, from the comparison of the soup color, Tibetan tea has a high redness due to the high content of theaflavin, and Puhuang tea has a slightly higher content of theaflavin and a yellowish red color in the soup.
Fourth, the two tastes are not the same as the flavor. The taste of Tibetan tea is not astringent and bitter, sweet aftertaste, and Puerh tea is slightly astringent.
Fifth, in the fermentation process of Pu'er tea, due to the "mildew" that fungi and microorganisms play in the post-fermentation, Pu'er taste has a taste of windy odor, while Tibetan tea has no taste.
Sixth, from the point of view of collection, both belong to the dark tea category, and collections are valued according to the year (the better the better) and the quality.
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