Pu-erh Tea and Dark Tea are two different concepts. Pu-erh tea specifically refers to one type of tea leaves, categorized as a variety of dark tea; whereas dark tea is a general term for a category of tea and is one of China's six major tea classes. Although Pu-erh tea belongs to the dark tea category, they share similarities as well as differences. Some also argue that Pu-erh does not belong to dark tea and is a separate variety. Below, we examine the processing techniques: Pu-erh tea's processing method does not align with that of dark tea. Let's explore the differences in the manufacturing processes of Pu-erh tea and dark tea! Overall, drinking tea is a way to hydrate the body, a method of health preservation, and a means of cultivating one's character. Therefore, as long as the tea suits your constitution, taste, preferences, and the season, it is a good tea—one worth purchasing and savoring.

(一) The Processing Technique of Pu-erh Tea Is Not That of Dark Tea

Pu-erh tea is classified under the dark tea category in textbooks because both are post-fermented teas. However, there is a fundamental difference between the processing of Pu-erh tea and that of dark tea. In dark tea processing, the transition from fresh leaves to finished product is continuous. Depending on the tenderness of the raw materials, the processing time varies. Our research on Yunnan Pu-erh tea techniques shows that although Pu-erh tea processing involves post-fermentation, the raw material base is different, and the process from fresh leaves to finished product is intermittent. The predecessor of Yunnan Pu-erh tea is sun-dried green tea among green teas. Therefore, Pu-erh tea processing is not the same as dark tea processing. If we consider Pu-erh tea continuously, it represents another category of tea distinct from the existing six major tea classes.

 

 

(二) Raw Materials and Methods Differ from Dark Tea

In terms of raw materials, the primary原料 for dark tea processing is small and medium-leaf varieties, whereas Pu-erh tea uses Yunnan large-leaf varieties processed into sun-dried green tea. Regarding fermentation humidity, the moisture in dark tea processing comes from the remaining water in the fresh leaves after killing the green, with the pile temperature derived from residual heat after killing the green, heat from residual enzymatic respiration, and the characteristics of dark tea formed during initial processing. Pu-erh tea processing involves artificial humidification and microbial fermentation after initial processing is completed. The amount of moisture added is a key indicator affecting temperature and speed, and proper moisture content in the pile along with natural microbial inoculation are crucial for quality formation.

 

 

(三) The Chemistry of Pu-erh Tea Production Differs from Dark Tea

Since the raw material for dark tea processing is small and medium-leaf varieties, their inherent substance content is relatively low, especially the beneficial chemical components such as caffeine, tea polyphenols, and tea polysaccharides. The microbial action time is relatively short, and the transformation of beneficial components is also relatively limited. Moreover, the chemical components of dark tea raw materials are not affected by light, so there is no involvement of photochemistry. In contrast, Yunnan large-leaf varieties are rich in inherent substances, particularly tea polyphenols, tea polysaccharides, oligosaccharides, and statins, which are effective components constituting the health benefits of Yunnan Pu-erh tea and are related to its mellow, smooth, and sweet qualities. Additionally, the formation of Pu-erh tea's quality, apart from the tea plant variety, is directly influenced by photochemistry and beneficial microorganisms, which is also a key point differentiating Pu-erh tea quality formation from that of dark tea.