问：
生和熟的普洱茶有什么区别？
答：
什么是普洱茶
“云南普洱茶茶地方标准”的定义是：普洱茶是在云南滇绿茅叉叶种的某些地区作为太阳通过后，将散茶发酵加工原料和紧压茶。棕红色的形状，内质汤色明亮的红色厚，具有独特风味陈西昂，味道醇厚回甘，底部，叶棕红色。
首先，我们要为专家学者的定义的努力表示我诚挚的敬意。
然而，似乎从来就没有这样的复杂的个人生活茶任何种类的茶从未如出现任何茶叶的茶是一种简单，粗面公园发生变化，所以“什么是茶，”它看起来简单的问题，其实并非如此简单。 “”地方标准的定义问题，有这么些：
1，不利于原产地保护。希望云南茅查叶绿原物料干燥各种车车拉非裔美国人加工，茶不这样做的事情？不过，听说茅台打开其他省分行做什么？此外，大叶种的云南，可以介绍给非裔美国人，你说别人不生产普洱茶？但是，为什么云南宜良宝洪茶生产加工技术，是小叶种的过程是wq龙井，香气指数{zg}的绿茶，为什么人们不会让你调用龙井？
2，问题的处理技术：“在变成”这里只是指人工发酵，即先发酵，然后成品形状;事实上，发酵过程本身是发酵过程;
3，浦呃熟饼茶绿茶分-两种类型：只要熟普洱茶被称为，是人工发酵技术是{wy}可在1973年，是不是在1973年以前没有普洱茶？
4，如果在1973年承认，才有茶，（我相信没有人尴尬负），但不应该叫茶，但绿茶或绿茶（这是可能的），但是这意味着我们要么切断历史上，还是历史的错误？{wy}的一个，如果名称源自普洱茶（并在另一份文件讨论了很多理）地名，但是人工发酵技术是在昆明进行的，为什么不打电话昆明茶，有必要叫人家茶？
5，如果只熟普洱茶被称为，是绿色的蛋糕，砖茶不叫，然后在市场上走，你会立即发现，这种说法是没有任何尊重现实，红色或黄色和印度的你说它是绿茶绿茶，商家肯定会说你是茶盲-同时，这反过来又意味着，要么我们忽略的现实，或者是一个现实问题。
6，“棕红色的外观，内质汤色明亮的红色厚，具有独特风味陈西肮，味道醇厚回甘，底部，叶棕红色。”这样的话说的是，茶叶质量好效果，如果确实茶（虽然这是熟茶的定义），但更多的时候，茶的质量，酒红色的颜色可以厚，但未必是光明的，“陈香“字，我们并不认为这与黑茶叶有太大的差别。
7，无论是自然的或人为的，不是一次性完成的发酵过程，从生产加工到销售存储，直到它被消耗在{zh1}一分钟，一会儿停止发酵甚至没有，因此，“变得更好“是茶区别其他茶最重要的特征，否则就没有今天这个样子茶，但不会有明天，可能是希望看到的光荣。
说，很长一段时间，然后他们会问：你说别人不说清楚茶，那么你告诉我。
-好，没问题，定义的目的是确定的性质，虽然定义本身并没有确定的定义。然而，定义不仅应反映事物的本质，而且还坚持团结和逻辑和现实，至少，要坚持三个原则：
1，历史和现实的统一的原则：我们尊重客观现实，不切断历史，（在这里顺便提一句，说：“传统与现代普洱茶”的子是不好的。有意或无意，这种历史观削减所谓的传统，不仅是历史的一部分：如果茶是一种传统的民间手工车间，机器推出的机器如压力并不在现代馅饼？
2，实践理性的原则：必须有利于原产地保护;
3，公约，原则：“人究竟是谁拥有本。”历史和现实是，绿茶蛋糕也是如此。健康普，熟普说，我们已经接受，是事实，但是从其他茶产品，茶各不同一块真正写完，直到它消耗的时刻。
那么，什么是茶？因为具体的地方形成
茶-云南普洱市茶的历史。是对大叶出身的绿茶的干燥和重新云南种加工两个系列：直接再转化为健康普和人工加速成品加工熟发酵，然后加工浦，类型系统，它们都位于茶两种类型和压力茶叶;成品仍在进行之中，在自然衰老过程，越陈独特的品质更好
云南普洱茶升值
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1。看外观
看外观，都在茶先看看吧，酒吧完成后，邺劳，或招标方式，老叶较大，叶片薄，闻气味，并期待干茶干茶的颜色和净度，高质量和云南普洱茶干陈西盎散茶显示（有些可能含有xj干香，药香，香龙眼干，干模具香，香樟树等），同样，作为杂味，色丹，或棕红色（肝色），与油润滑光泽，红色的（俗称红熟的褐），肥壮线切断碎茶少;质量，同时举行会议或只略微Chen项尘气，甚至与酸，馊味或其他杂味，细紧线不完整，颜色深褐色，干黑枯燥。
2。在酒颜色看看
主要取决于酒的颜色，明亮，深高品质的松云南普洱茶，泡出红厚，亮丽的“黄金圈”，汤姆似乎上面的珠形的膜油。质量次茶，茶，而不是厚厚的红色并不乐观，往往会将粉尘状物质和悬浮其中，有的甚至黑色，头发乌克兰，俗称“酱油汤”之称。
3。闻气味
主要采取热嗅和冷嗅，热闻到香味纯看起来不同，冷静地看到香水气味的耐用性，高品质的热陈西盎显着强烈的气味，又单纯，“空气感”一个强大，冷味陈香长，是一个愿清凉爽口。陈次有质量香，但混酸，馊味，铁锈水味或其他杂味，而另一些“发霉的气味”。
4。味道
商品主要来自光滑质地，回甘，觉得非常有意义感冒和咽喉。Nongchun高品质品味，顺利口，运行喉咙，回甘，舌盛畸嗯，质量，同时满足口味平原，防滑口，而不是回到甘，舌根部两侧感觉不适，甚至产生“涩麻”的感觉。
5。看看叶底
主要颜色看看叶底部，烟叶质量，见泡沫走出谷底叶完成不完整的，是不是还保持灵活性。高质量的彩色棕红色，均匀的光线，小杂花，叶张诚信，质量叶子柔软，不腐败，不硬化，质量次，而混合颜色的花，头发乌克兰欠光，叶大规模腐败硬化。
答：
普洱茶差
识别，也称为“茶的审查，”茶的质量，档次，评价已知确定茶叶的价格。因此， ，在茶产区的流通是一个专业的必要从非。-专业的角度，基本技能，工作非常重要的审查，确定我们的茶叶，无论是检测仪器缺乏，而且缺乏专业知识，只有对凭借感官经验，以确定如何确定非专业型的茶叶。，我做了什么，从个人的经验谈，希望得到专家Zhijiao。
检测采用一
茶叶感官评定，水，水靠的就是经验。抢占一小撮茶叶叶片在手中紧握的一点困难，感觉手刺茶，能听到清脆的声音碎茶，用手指将随钼，扭曲的干茶，或含水量高。据感受到细微差别，经验丰富的茶叶，船长可以准确地确定水的茶叶内容。
2，从形状观察形状
茶叶颜色，形状，整个破碎，净度四个部分测试。投入，双手茶盘茶托平，紧握右上角，纯平回旋处掉头移动十多年来，磁盘将根据茶叶的严重程度，不同层次的大小把重点放在托盘。体格大，全身骨茶光浮在上面，要求在年底沉“面子张茶”，小的实际重量紧集作为茶的“中间”之称的中间;光盘上的细碎，称为在“茶下部。与离合器张从一边喝茶，看重量，颜色和净杂项的数额”，看茶叶中，精细严密，温柔和再温柔的真实程度是看芽的数量和烟叶质量Laonen的程度美分以上芽，叶为yz投标;看茶随莫以下段的内容。“中间”茶芽多是小，紧，重，真的很不错“;面对由于粗糙，旧烟叶质量张茶“，身体轻，骨意见”下茶“大多Suimo，老茎，沙子等杂质。因此，”中茶“的比例就越大，精益求精的品质茶叶。一个全面的上，中，下段茶的比例，茶可以由外观水平评估。同样值得一提的是：不要忘记抢占一小撮茶叶，面对光看是否白Haomao。没有Haomao澄清泡沫茶是茶的废物，Haomao多少澄清摩擦时，你对茶叶加工，或暴露后，干燥干饮;郝卯统一所有的人必须上佳品。
沱茶鉴定还必须注意：带与紧直，重实在是好茶叶，松，钩音乐，活跃的时代，茶叶一轮一轮的好紧，松散多块为穷人;单位单位直顺利茶好，短纯松粗差。
3，茶叶内质
急诊室的测试，主要是：闻其香，其风味品质，观其颜色，在叶底看看。
具体方法是：考虑到杯茶捏，用开水，酿造盖覆盖。酿造80℃水绿茶，100℃水冲泡红茶。5分钟后解除盖轻微，首先闻香杯，看碗酒的颜色，然后品尝茶的味道，终于投入了一杯茶手中，观察叶底柔软，色彩和均匀度，以确定每个因素的急诊室的优点。气味芬芳气味当{dy}热，那么冷的气味，集中力量查明香气，强度水平，味道是正常的，有非吸烟，焦炭，模具，腐臭味或其他异味，味道是其口味的茶，茶产品是进口的，与浅的方式喝茶的反复冲击舌头味觉神经，使舌味觉细胞小心，如甜是苦。普洱茶的茶香味，醇厚，需要集中酿造的三至五倍观察鉴定茶的水平，抗溶性泡沫。
真正Pingchu茶，有必要参与品茶，了解每个茶系的特点，茶缔约国定期了解的意见，不断积累经验。将能够识别茶叶的主人。
国际在线报道：经过多年的研究，在茶饮料，日本朝日啤酒和朝日饮料公司最近发现，在中国起源茶，jf的维修有一个非常突出的作用。
在正常情况下，人jf可以简单地通过节食。然而，吃一点放松，体重，体重下降将返回到之前的情况，所谓的“体重反弹。”研究人员说，这是因为只有饮食丧失，但行使重量使得肌肉萎缩，导致了消费的基本热量减少。因此节食后，成功jf，即使正常的热量饮食也可能导致体重过重之后反弹。
为了寻求抑制“体重反弹”的方法，研究人员能抑制脂肪的吸收，研究茶饮料。研究人员对美联储脂质的食物种类丰富，使他们增加体重。一段时间，谈谈喂养各组大鼠正常的食物，食物这些小鼠大鼠4组被添加到茶，茉莉花茶，乌龙茶和混合茶四种茶叶粉种。
结果是令人兴奋的。除了与茉莉花茶喂养11天之后，可能会减少临时重量老鼠粉混合食品增长，老鼠喂其他绿茶粉没有增加的基本重量。特别是加入绿茶粉喂养老鼠，体重下降是很明显的，比任何其他组老鼠的8克重量的平均水平。
本网站的详细信息：
http:///kng/health_weightloss_noregain.asp
答：
怎么区分生普洱茶熟？
1从香气，区分
熟普洱茶，因为它通过渥太华堆，因此它产生的煮熟味流。内熟茶干燥的仓库陈只是一个典型的十年期（按传统观念，不是太干茶，发霉货仓茶），可以输入易呱表面的气味的茶和熟茶的味道。十到二十年，是一种表面，熟茶味道了，你可以感受到在一个熟悉的味香茶。1973年运行紧茶的材料制成改变熟茶为“73厚砖茶知道，{dy}批”，已20年，无论是从茶叶，茶为基础，不再是熟悉的味道意识，有一个大“冬虫夏草”。沉香是煮熟的味道，经过长期老化，{zh0}的熟茶和茶的转变干藏。熟茶味，熟味和香是最直接和有效的保健茶，熟区分茶叶的方法之一。
2，从酒的颜色来区分
干藏，普洱茶，茶是健康栗红色，接近重火乌龙茶汤色，即使是年龄原料茶，如已八，九十历史的老龙马卡号庆祝茶，茶的颜色只略比红印圆茶普洱茶10年降低5更深。与熟茶，黑茶的颜色是褐红色，甚至接近黑色。因此，在现代的茶种分类，将作为红茶茶叶类别划分是普洱熟茶的汤色结果有关。
3，从叶底确定
干在普洱茶gd存储是栗色的健康深刻的紫红色，并在年底的颜色东方美人茶，台湾很相似。叶片质地，柔软，充满新鲜感充分。1气泡庆祝老普洱茶的底部叶，你可以显示一个百年前，新能源种叶子。普洱茶的底部，熟板栗的深或黑色显示，叶硬骨质地最旧的。如果是发酵较重，有将显着炭化，正如已经烤在火上。老留下一些，叶面破裂，静脉1根分离，就像一个长期浸泡在像断烂看看。然而，有些熟水干树叶，如果渥太华茶堆时间不长，发酵程度不重，叶底会很接近，{zh1}以健康的茶叶。相反，一些在生产过程中的健康茶，如鲜茶叶卷，你不能立即干燥，很长一段时间延迟，叶底部会显示深褐色，酒的颜色会很厚，黑，只有mildve煮熟发酵茶交流堆是相同的。
网址： / / /index235-img/showlog.php?id=46872partname =
这个安全网是非常详细的
泡茶的基本步骤：
1。材料的制备：茶叶茶具准备
2 。暖锅聚酯：将在清水中煮茶叶，主要是发挥作用的温度和锅，同时可以用温水清洗杯。
3。投茶：一壶茶，在认真上。
4。运行茶：沸水把壶水，以便赶快清醒Daoqu茶
5。茶渗透：对当时的实际酿酒大师。
6。下午茶：一壶茶，过滤在博览会杯，同时保持茶叶均匀，然后分成均匀的小杯分歧。
答：
我觉得味道与熟茶口味好一点有很大差异，有股票托塞塞健康茶香味，茶在{dy}次洗什么必须使用水
What is difference between raw and cooked Puer tea?
Question:
raw and cooked Pus the difference?
Answer:
What is Puer tea
endoplasmic liquor color red thick and bright, with a unique flavor Chen Xiang, taste mellow back to Gan, bottom of leaves brown-red.
First, we make efforts for the definition of the experts and scholars to express my sincere respect.
appears, however, has never been any kind of tea such as tea complicated personal life has never been any kind of tea such as the appearance of tea is simple and rough endoplasmic Park-changing, so is defined as the problem, there Zheme Xie:
1, is not conducive to the protection of origin. Would like to Yunnan Green Mao Cha Ye kinds of raw material drying carts carts pulled African American processing, tea do not do things? However, heard Maotai to open branch in other provinces do? Moreover, large-leafed species of Yunnan, can introduced to African American, you say that others are not producing Puer tea? But why Yiliang production Baohong Yunnan tea is lobular types of processing technology is completely Longjing process, aroma index was highest in green tea, why people will not let you call Longjing tea?
2, processing technology of the question:
3, Puer tea?
4, if admitted in 1973 before there is a tea, (which I think no one embarrassed negative), but should not be called tea but green tea or green tea (which is plausible), but this means that Either we cut off history, or historical mistake? The only one, if the name derived from the Puer tea place names (with a lot of argument discussed in another paper), but the artificial fermentation technology is engaged in Kunming out, why not call in Kunming tea, it is necessary to ask someone to tea?
5, if only cooked Pu red or yellow and India you say it is green tea green tea, merchants would certainly say you are a tea-blind - the same time, which in turn means that either we ignore the reality, or is the reality wrong.
6, word, we do not see much difference between this and black tea have.
7, whether natural or artificial, is not a one-time completion of the fermentation process; from production and processing to distribution storage, until it is consumed at the last minute, not even for a moment to stop fermentation; Therefore, is the difference between the other teas in tea most important feature, without which there is no tea like this today, but there will not be tomorrow, could be keen to see the glory.
said that for a long time, then they will ask: You say that others did not say clear tea, then you Tell me.
- well, no problem, define the purpose is to determine the nature of; although the definition itself does not determine the definition. However, a definition should not only reflect the essence of things, but also uphold the unity and logic and reality; at least, should adhere to three principles:
1, history and reality of a unified principle: We respect the objective reality, not cut off history; (here, by the way said, the sub is not good. intentionally or unintentionally, this view of history cut the so-called tradition is not just part of history: If the tea is a traditional folk workshop manual, the machine rolled the machine where the pressure is not pie in the modern ?
2, the principle of practical reason: there must be conducive to the protection of origin;
3, convention, principle: P to say we have accepted, is a fact, but different from other tea products, tea each piece is truly finished until it is consumed the moment.
So, what is tea?
- Pu finished product still ongoing, after the natural aging process, with that gets better with the unique quality
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Yunnan Puer tea appreciation
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1. to see the appearance
look at the appearance, first of all look at the tea bar, bar is complete, Ye Lao, or tender, old leaves larger, thinner leaves; smell the smell and look dry tea color and dry tea net-degree, high-quality loose tea in Yunnan Pu quality while meeting or only slightly Chen Xiang Chen gas, even with acid, rancid flavor , or other miscellaneous taste, thin tight cord incomplete, color dark brown, dry dark dull.
2. look at liquor color
mainly depends on the depth of liquor color, bright, high-quality loose Yunnan Pu.
3. smell the smell
mainly take the heat and cold sniff sniff, hot smell the aroma of pure look different, cool fragrance smell to see the durability; high-quality thermal Chen Xiang significantly strong smell, and pure, .
4. COMMODITIES taste
mainly from the smooth texture, back to Gan and feel a sense of flu and throat. Nongchun taste of high-quality, smooth mouth, Run throat, back to Gan, tongue Sheng Jin; quality while meeting taste of plain, non-slip mouth, not go back to Gan, base of the tongue on both sides of feeling unwell, and even lead to feeling.
5. look at bottom of leaves
Main color is to look at bottom of leaves, leaf quality, see bubbles come out of the bottom of leaves finished incomplete, is not it also maintains flexibility. high-quality color brown red, uniform light, miscellaneous little flowers, leaves Zhang integrity, the quality leaves a soft, non-corruption, non-hardening; quality times while mixed color flowers, hair Ukraine owed to light, or leaf mass corruption hardening.
Answer:
Puer tea differential
identification, also known as the evaluation of tea quality, grade, to determine the price of tea. Therefore, circulation of tea in tea is a very important review of the work of a professional the basic skills necessary. from a non-professional point of view, we of tea identification, both the lack of testing instruments, but also a lack of professional knowledge, only by virtue of the experience of the senses to identify. on how to identify non-professional type of tea, I made a little talk from personal experience, hoping to obtain expert Zhijiao.
one measured with
sensory evaluation of tea, water, water must rely on experience. grab a handful of tea leaves in the hands clenched a little harder, feeling thorn tea in hand, and can hear the crisp sound of broken tea, with your fingers to twist into the Sui Mo, for the dry tea, or high water content. According to the subtle differences in feel and experienced tea master can accurately determine water content of tea.
2, observing shape from the shape
tea color, shape, the whole broken, Clarity four part test. put tea into the tea tray in both hands Toppin, clenched right corner, flat screen roundabout turn move more than a decade, the disk will be according to the severity of the tea, the size at different levels to focus on the tray. physique big, body bone tea light floating on top, called Hao Mao uniform all persons must be upper Jiapin.
Tuocha identification is also important to note: strip tea with tight straight, heavy is indeed good; loose , hook music, buoyant for the times; round of tea is better to round the tight, loose multi-block for the poor; flat to flat straight smooth tea is better, short of pure pine rough worse.
3, endoplasmic
Tea ER test, mainly: smell their fragrance, quality of its flavor, and watch his color, look at bottom of leaves.
specific method is: Take a pinch of tea into the cup, with boiling water, brewing, covered with lid. brew green tea with 80 ℃ water, black tea brew with 100 ℃ water. 5 minutes later to lift the lid slightly, first sniff aroma cup, look at a bowl liquor color, and then tasting tea flavor, and finally put into the hands of a cup of tea, Observation bottom of leaves tenderness, color and evenness to determine the merits of each factor ER. smell fragrant smell when the first hot, then cold smell and concentrate on identifying the level of aroma, strength, flavor is normal, there are non-smoking, coke, mold, rancid or otherwise unpleasant smell; taste is a product of its taste of tea, tea being imported, with the shallow sip tea in a way that repeated shocks tongue taste nerve, so that lingual taste cells carefully the concentration of tea flavor, mellow, such as sweet or bitter. Puer tea needs to brew the identification of three to five times observe the level of tea-resistant foam.
to really Pingchu tea, it is necessary to participate in tea tasting, understanding the characteristics of each grade of tea, tea parties regularly to understand advice, keep accumulating experiences. will be able to identify a tea master.
International Online reports: After years of research on tea drinks, Japan, Asahi Asahi beer and beverage companies recently discovered that tea originated in China, the maintenance of weight loss have a very prominent role.
Under normal circumstances, people can lose weight simply by dieting. However, eating a little relaxation, weight, weight loss will return to the situation before, so-called researchers said that this is because the only diet to lose weight without exercise makes muscle atrophy, leading to a basic reduction in calorie consumption. Therefore, after the success of dieting to lose weight, even if the normal calorie diet can also cause excess body weight followed a rebound.
order to seek suppression approach, researchers can inhibit the absorption of fat was studied tea drinks. Researchers to the four group of rats fed lipid-rich type of food so that they gain weight. a period of time, turn to these mice fed normal food, food for rats in each group were added to tea, jasmine tea, oolong tea and tea mixes four kinds of tea powder.
The result is exciting. In addition to food mixed with jasmine tea powder feeding the mice 11 days after the appeared to reduce the weight of the temporary growth, the rats fed the other tea powder did not increase the basic weight. in particular, adding tea powder feeding rats, weight lo
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