Raw Puerh is made from fresh Puerh leaves that are pan-fired, rolled, sun-dried, and naturally aged. This process develops unique floral and fruity aromas, along with a rich, wild mountain character. The tea is full-bodied with complex layers, and as it ages, the infusion gradually deepens from pale yellow to golden.
Withering
The freshly harvested tea leaves need to be spread out and left to rest for 8-10 hours, allowing them to soften and dehydrate naturally in the environment.
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Pan-frying
After withering, the Puerh tea leaves are placed into an iron wok heated by firewood, where they are hand-fried. The purpose is to reduce the grassy flavor, suppress enzyme activity, and halt oxidation, thereby locking the internal compounds and flavor profile at their optimal state.
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Rolling
Rolling involves hand-pressing and kneading the tea leaves, gently breaking down the cell structure, allowing the tea juice to be released. This helps release the compounds and aromas within the tea.
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Drying
The rolled tea leaves are placed under the sun to dry, removing any remaining moisture and ensuring the leaves are fully dried, making them easier to store for later use.
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The processing of “Ripe” puerh tea
Ripe Puerh is produced using the same method as raw Puerh, with an additional step of wet piling fermentation. This process, driven by microorganisms and enzymes, accelerates aging.It has a smooth, full-bodied taste with notes of aged wood, caramel, and nuts. The infusion is a deep, rich, bright red.
Wet piling fermentation
The sun-dried Puerh tea leaves are piled up, watered, and covered with cloth to accelerate fermentation in an environment with specific humidity and temperature. The pile is regularly turned to ensure even fermentation. After about two months of transformation, the tea takes on a completely new form, resulting in Puerh ripe tea.
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Drying
After the piling fermentation, the remaining moisture in the tea leaves is usually removed through low-temperature drying or sun-drying, ensuring the tea leaves are fully dried and locking in the matured flavor.
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