Most Tea-making processes include a step called “kneading,” which serves not only to shape the tea but also to facilitate the release of its internal substances, laying a foundation for later transformation. This is particularly evident in Pu'er tea. Kneading is a process that follows the initial steaming or pan-frying of fresh Pu'er leaves, where external force is applied to form the tea into strips and rupture the cell structure, allowing the internal components to adhere to the surface of the tea.

The Impact of Kneading on Pu'er Tea

Kneading primarily involves applying force to the leaves, rupturing their cell walls and facilitating the release of soluble substances from within the leaves. It also increases the amount of soluble sugars, proteins, and free amino acids. By regulating the concentration of water-soluble substances in the tea, it affects the final concentration when brewed.

Sufficiently kneaded tea tends to be richer and more mellow, with a more pronounced throat sensation. Additionally, the overflow of tea juice leads to the oxidation of astringent compounds, reducing bitterness and improving palatability.

Tea that has been inadequately kneaded may lack richness and have a more noticeable astringency when consumed immediately.

The potential for transformation in Pu'er tea depends on the energy-rich substances contained within the leaves. During the transformation process, microorganisms utilize these substances to break down more water-soluble compounds, increasing the tea's richness, body, and throat sensation. Insufficiently kneaded tea leaves have lower surface damage, leading to less overflow of internal substances, which slows down the transformation rate and reduces aging potential. Adequately kneaded tea, on the other hand, is more conducive to later maturation.

Differentiating the Degree of Kneading in Pu'er Tea

If the degree of kneading is light, there will be less damage to the surface of the tea leaves, and fewer internal substances will be released. The resulting sun-dried tea will have a relatively loose and less compact appearance. When such tea is used to make finished Pu'er products, the infusion time will be relatively slower for new teas, and they will have better durability during brewing. In terms of storage, the relatively loose appearance of the dry tea provides better air permeability, leading to faster aging.

In contrast, if the degree of kneading is heavy, there will be greater damage to the surface of the tea leaves, and more internal substances will be released. The resulting sun-dried tea will have a tighter appearance. When using this type of tea to make finished Pu'er products, the first few infusions of new tea need to be poured out quickly, and the tea will have poorer durability during brewing. In terms of storage, the tight appearance of the dry tea results in slower aging, and the extent of aging is lighter. Additionally, excessive kneading can cause some tender leaves to have broken veins, leading to poor Leaf integrity. After kneading, the leaves should be immediately unclumped and dried, rather than left too long to prevent yellowing. Insufficiently kneaded tea leaves will appear as loose strips with a mild taste; excessively kneaded tea will lack luster, have a cloudy broth, high bitterness and astringency, and develop off-flavors after dry storage.