Pu-erh tea production methods

Steps in the production of Pu-erh tea

Before it can be tasted, Pu-erh undergoes a long transformation. It begins with the picking of wild tea tree leaves. After harvesting, they are spread out for a few hours in the sun or in a dry place.
Then, the tea is quickly passed through high temperature. This process, akin to coffee roasting, aims to reduce moisture and stop any oxidation. Once cooled, the leaves are rolled and kneaded. This step in the production of Pu-erh allows for the release of aromas. After another drying, the leaves are completely dehydrated.
At this point, the product obtained, Mao Cha, is consumable. However, additional treatments are necessary to have a raw or cooked Pu-erh.

The ancestral way to obtain a raw tea

Traditionally, Mao Cha is compressed into different shapes. The most common are the cake and the brick. This is achieved by softening the tea leaves with steam, then pressing them into a mold.
The origin of this method dates back to when Pu-erh was exported from China by road. This facilitated storage and transport, unlike loose tea. At that time, the tea underwent weathering throughout the journey and fermented. Today, this aging is reproduced by placing the product in a humid cellar for several years, then in a dry cellar.

The modern process to create a cooked tea

For the production of cooked Pu-erh, the fermentation takes place before molding. It is accelerated by producers. They lay the tea on the ground, sprinkle it with water, then cover it with a tarp for a minimum of 45 days. Microorganisms transform the Pu-erh and the post-fermented tea is obtained.
It can be sold loose or molded. It can be consumed immediately or stored for a few years to mature.

Differences between raw and cooked Pu-erh

Depending on the Pu-erh production techniques, we obtain either a raw tea (Sheng Cha) or a cooked tea (Shu Cha). But beyond this aspect, they can be distinguished by their color and taste.

Particularities of Sheng Cha

Raw Pu-erh consists of leaves with a color similar to green tea. They can turn brown if the tea is stored for a long time. It offers an infusion ranging from pale yellow to orange, depending on maturation and oxidation. If drunk young, this tea is light, fresh, and spicy. If allowed to age, the notes are more fruity, with a sweeter touch.

Characteristics of Shu Cha

Cooked Pu-erh belongs to the family of dark teas. Its color can range from black to brown, with a red tint. The strong fermentation of this drink gives it a unique taste. The thick liquid offers aromas reminiscent of forest floor. In the mouth, it is round and without bitterness.
Some of these teas, aged for a long time, are of high quality. They can be sold at very high prices, much like an excellent bottle of wine.

Depending on the production conditions of Pu-erh, we thus obtain 2 distinct teas. In addition to its original character, this Chinese tea has medicinal virtues. It helps, among other things, with weight loss and cholesterol control.