This post-fermented tea originates from Yunnan, a province in southern China. Stored in its distinctive forms, cakes or bricks, it improves with age. The production of Pu-erh is equally unique, a process that can unfold over several years. Depending on the method used, it yields either raw or ripe Pu-erh, each distinct in flavour and appearance.
The stages of Pu-erh tea production
Before it can be enjoyed, Pu-erh undergoes a lengthy transformation. It begins with the harvesting of leaves from wild tea trees. After picking, the leaves are spread out for a few hours in sunlight or in a dry space.
They are then briefly exposed to high heat, a process similar to coffee roasting, designed to reduce moisture and halt oxidation. Once cooled, the leaves are rolled and kneaded, a step that releases their aromas. A final drying stage removes all remaining moisture.
At this point, the resulting material, known as Mao Cha, is technically ready to drink. Further processing, however, is needed to produce either raw or ripe Pu-erh.
The traditional path to raw tea
Traditionally, Mao Cha is compressed into various shapes, the most common being cakes and bricks. The leaves are softened with steam, then pressed into moulds.
This method dates back to the days when Pu-erh was transported out of China by road. Compressed forms were far easier to store and carry than loose leaf. During those long journeys, the tea was exposed to the elements and naturally fermented. Today, this ageing process is replicated by storing the tea in a humid cellar for several years, followed by a period in a dry one.
The modern process for ripe tea
In the production of ripe Pu-erh, fermentation takes place before pressing. Producers accelerate it by spreading the tea on the ground, moistening it with water, then covering it with a tarpaulin for a minimum of 45 days. Micro-organisms work to transform the tea, creating the post-fermented result.
It can be sold loose-leaf or pressed into shapes. It may be enjoyed straight away or aged for a few years to develop further.
The differences between raw and ripe Pu-erh
Depending on the production method, Pu-erh is classified as raw (Sheng Cha) or ripe (Shu Cha). Beyond this distinction, the two differ visibly in colour and noticeably in taste.
The character of Sheng Cha
Raw Pu-erh is made up of leaves with a colour similar to green tea. They may darken over time if the tea is aged. The infusion ranges from pale yellow to amber, depending on maturity and oxidation. Drunk young, this tea is light, fresh and lightly spiced. With age, the notes become fruitier and take on a gentle sweetness.
The character of Shu Cha
Ripe Pu-erh belongs to the family of dark teas. Its colour can range from deep brown to black, with a red glint. The intense fermentation gives this tea a singular character. The rich, full liquor offers aromas reminiscent of woodland and earth. On the palate, it is round and free from bitterness.
Some well-aged examples are of exceptional quality and can command high prices, much like a fine bottle of wine.
Depending on how it is produced, Pu-erh yields two very distinct teas. Beyond its distinctive character, this Chinese tea is also valued for its health properties, including support for weight management and cholesterol control.
Discover our range of organic Pu-erh teas from Yunnan: raw Sheng, ripe Shou, cakes, bricks and mini tuo cha. Direct sourcing, certified organic farming.