Raw Puerh Tea and Ripe Puerh Tea: Process Differences

The raw material of Pu’er tea is Yunnan big-leaf sun-dried green tea. Due to the difference in production process, Pu-erh tea can be divided into two types: raw Pu-erh tea and ripe Pu-erh tea.

This article will briefly introduce the distinction between raw and ripe Pu-erh tea in terms of production process and tasting.

Pu-erh tea production process distinction

The main production process of raw Pu’er tea:

1. Picking tea
2. spreading green
3. finishing
4. kneading
5. sun drying
6. weighing
7. autoclaving
8. drying
9. packaging

The main production process of ripe Pu’er tea:

1. Picking tea
2. spreading green
3. finishing
4. kneading
5. drying green
6. stacking fermentation
7. weighing
8. autoclaving
9. drying
10. packaging

Compared with raw Pu’er tea, the biggest difference between ripe Pu’er tea and raw Pu’er tea is the addition of the key process of stacking and fermentation. In short, the sun-dried green tea is artificially sprinkled and fermented to ferment the mature loose tea. The other processes are not much different from raw Pu-erh tea.

The Wodui technology was successfully trial-produced by domestic experts in Kunming in 1973. The birth of ripe Pu’er tea solved the problem of rapid consumption of Pu’er tea.

The whole process of fermenting needs to be controlled, and the tea leaves are selected for blending and evenly heaping. Turn over the pile from time to time, and keep a good grasp of the temperature and humidity of the tea leaves.

Compost fermentation requires a high level of technology, and it is necessary to accurately grasp the degree of fermentation. Only a clean and hygienic production environment can produce good-quality ripe Pu-erh tea.

Tasting difference between raw and ripe Pu-erh tea

Appearance:

The appearance of raw Puer tea is usually turquoise or dark green, slightly yellow or red; the old tea that has been stored for a long time will appear brown, and the color of new tea will be greenish.

The shape of ripe Pu’er tea is usually brown or reddish brown.

Soup color:

Raw Pu’er tea is mostly yellow-green or bright green-yellow. If it is aged for a long time, the soup color is bright yellow, orange-yellow or orange-red. The soup color of ripe Pu-erh tea is red, thick and bright, depending on the degree of fermentation.

Aroma:

Raw Pu-erh tea is dominated by honey aroma, which is often accompanied by lotus aroma when it is not enough green, and chestnut aroma when it is too green. Ripe Pu’er tea is mainly aged, with ginseng, jujube, camphor and so on.

Taste:

The taste of raw Pu’er tea is strong, strong irritating, slightly bitter taste, sweet aftertaste and quick to produce body fluid. Ripe Pu’er tea has a mellow taste, with a sweet aftertaste.

Leaf bottom:

The leaf bottom of raw Puer tea is usually yellow-green, with relatively complete cords and good flexibility. The leaf base of ripe Pu’er tea is usually reddish brown or tan.

Drinkability difference

The active ingredients of Pu’er tea mainly include:

1. Catechin: Commonly known as “tea tannin”, it is a unique component of tea, mainly astringent and slightly bitter, with astringent properties.
2. Caffeine: an alkaloid.
3. Minerals: Contains potassium, calcium, magnesium, manganese and other minerals.
4. Amino acids and carbohydrates.

Raw Puer tea contains high content of catechins and caffeine. It has a strong taste, full of tea flavor and slightly irritating. Ripe Pu’er tea is moderately fermented, and the tea is mild in nature, thick and sweet. The entrance is mellow and smooth, the aftertaste is sweet, and it is suitable for a wider range of people.

For Pu’er

Tea lovers often say “taste old tea, drink cooked Pu-erh tea, and store raw Pu-erh tea”. Ripe Pu-erh tea tastes great, and raw Pu-erh tea tastes better the longer it is stored.