In spring, one of the most popular activities is visiting tea mountains. Many tea enthusiasts travel to famous tea-producing regions to buy fresh spring tea. Green tea, with its vibrant freshness, naturally embodies the essence of spring.

From Yunnan’s high-mountain spring teas to Hangzhou’s West Lake Longjing, Anhui’s Huangshan Maofeng, Qimen’s black tea, Suzhou’s Biluochun, and Anji white tea—these fresh green hues instantly transport us into spring. While green tea is still in its early growth stage, Pu-erh tea also begins sprouting early. But how does nutrient-rich Pu-erh differ from green tea?

1. Processing Methods

① Raw Pu-erh Tea
Raw Pu-erh emphasizes aging potential and complex flavor development. Its processing aims to preserve the tea’s "vitality." It uses large-leaf tea varietals from specific regions of Yunnan and undergoes low-temperature fixation (杀青) to avoid deactivating natural enzymes, allowing for post-fermentation and aging.

② Green Tea
Green tea is known for its fresh, brisk taste. It undergoes high-temperature fixation to halt enzymatic oxidation, preserving its green color. Drying methods (pan-firing, baking, or sun-drying) lock in the tea’s fresh state, resulting in a fragrant, refreshing taste—but it does not improve with age.

2. Shelf Life

    Green tea oxidizes easily and should be consumed quickly to enjoy its freshness. It is prized as a "new tea."

    Pu-erh tea, due to its post-fermentation properties, can be aged for years, developing richer flavors over time when stored properly.

3. Aroma Profile

① Raw Pu-erh Tea

    Young Pu-erh has fresh, floral, and sometimes light fruity notes.

    With aging, it develops deeper aromas like aged wood, plum, or camphor, creating a layered, complex fragrance.

② Green Tea

    Dominated by fresh, delicate scents like bean, orchid, or young leaf aromas.

    Varieties differ: Longjing has a toasty bean aroma, Biluochun offers a tender "hao" fragrance, and Maofeng has orchid-like notes. However, these aromas fade over time.

4. Taste & Mouthfeel

① Raw Pu-erh Tea

  • Young Pu-erh is bold, astringent, and bitter but with strong sweetness and salivation-inducing aftertaste.

  • Over time, bitterness softens, turning mellow, smooth, and full-bodied.

② Green Tea

  • Crisp, clean, and refreshing with a straightforward taste.

  • Lacks the transformative depth of aged Pu-erh.

5. Liquor Color

① Raw Pu-erh Tea

  • Young: Bright yellow-green.

  • Aged: Deepens to amber, orange-red, or even dark red.

② Green Tea

  • Typically pale green or light yellow, remaining clear and bright without significant color change over time.

6. Health Benefits

① Raw Pu-erh Tea

  • Rich in polyphenols, catechins—anti-inflammatory, lowers cholesterol, reduces blood pressure, anti-cancer, and stomach-friendly (gentler after fermentation).

② Green Tea

  • High in polyphenols and caffeine—boosts alertness, antioxidant, antibacterial, and aids weight loss.

  • Stronger stomach irritation due to unfermented nature; not ideal for sensitive stomachs.

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