The production process for raw Pu'er Tea involves plucking, withering, fixation, kneading, sun-drying, steaming and pressing, drying, and packaging. Pu'er tea is dried using sun-drying methods; in ancient tea areas, natural sun-drying is still widely practiced. Fixation is a critical step in the production of raw tea. The initial product after processing is known as sun-dried rough tea, which is then steamed, pressed, and dried to produce the final tea product.

The uniqueness of Pu'er tea lies in two aspects: first, the objective advantage of Yunnan's unparalleled climate conditions; second, the processing techniques used for raw Pu'er tea, which are more subjective compared to other factors.

The Processing Steps for Raw Pu'er Tea

Fresh leaves of large-leafed tea from Yunnan—withering—fixation—kneading—sun-drying—steaming and pressing—drying.

Plucking: Hand-picking one bud and two leaves is considered superior.

Withering: Spread out in a well-ventilated, shaded area without direct sunlight until about 30% of the moisture is lost. Place the leaves on bamboo trays. The time required depends on the moisture content of the fresh leaves and the current temperature and humidity.

Fixation: This removes the grassy smell and evaporates some of the water content, making it easier to knead the leaves into shape after frying.

Kneading: There are both machine and hand-kneading methods. Kneading breaks the cell walls of the leaves, allowing the tea juice to easily dissolve in the infusion during brewing, increasing the extraction rate and shaping the leaves.

Sun-drying: Sun-dry the kneaded leaves naturally under sunlight, preserving as much of the organic matter and active substances in the leaves as possible. Sun-drying helps retain the essential original flavor of the tea.

Steaming and Pressing: Steam the sun-dried leaves to moisten them, then place them in different molds to press them into shape. Steaming extracts the aroma and causes Pectin to ooze onto the surface of the leaves, aiding in the shaping process and imparting a unique aroma distinct from loose leaf teas.

Drying: Control the moisture content to a level safe for storage, typically requiring the moisture content to be below 10% for Pu'er tea.

Quality Characteristics of Raw Pu'er Tea

1. High-quality raw Pu'er tea cakes have a regular shape with no edges falling off, a glossy and lustrous color, high tenderness, plump buds, and no signs of deterioration. Low-quality tea cakes may have edges falling off, an incomplete shape, or even small patches of mold.

2. High-quality raw Pu'er tea cakes have a high and pure aroma without any impurities. After brewing, the aroma is clear and strong. Once brewed, high-quality raw Pu'er should have a natural fragrance, not a musty smell. In particular, ancient tree teas have been found to contain over fifty aromatic compounds that do not produce an unpleasant or sharp odor but rather a comfortable and natural sensation. Generally, raw Pu'er has aromas like Orchid, honey Sweetness, etc.

3. The main color of the infusion of high-quality raw Pu'er is yellow, such as yellow-green, orange-yellow, light yellow, etc., and is clear and transparent, retaining its color even after multiple infusions. Lower quality raw Pu'er teas may have a red but thin appearance or a dark red hue that lacks clarity.

4. High-quality raw Pu'er has a rich, mellow, and sweet taste, smooth and harmonious, without any impurities or musty flavors. Although there may be a slight astringency, it quickly turns sweet, with a smooth mouthfeel and a slight viscosity on the tongue, similar to drinking rice soup.

5. High-quality raw Pu'er has uniform leaf residues, while low-quality teas have less consistency.