The picture given illustrates the production of Pu’erh tea, which involves two primary, distinct processes starting from fresh tea leaves: the production of Pu-erh Ripe Tea and Vintage Pu-erh Raw Tea.
Both production lines begin with the same initial steps after the tea leaves are plucked: In the first step, the fresh leaves are first dried outdoors. After which the dried leaves are then rolled, breaks down the leaf structure and begins to enzymes. Then, the rolled leaves are subs subjected to “Fan Frying,” a heat treatment step essential. Once this has been completed, Pu-erh Raw Tea, which serves as the base material for both the ripe and vintage raw varieties.
From the initial Pu-erh Raw Tea, the process divi into two different paths: The one, Ripe Tea Production. This method involves an accele, control process to create what is known as ‘cooked’ Pu’erh. Next, the Pu-erh Raw Tea undergoes Fermentation by Mold, a unique step that dramatically shortens the aging process and gives the tea its distinct dark, earthy flavor. Having been, resulting product is called Loose Ripe Tea. Finally, the Loose Ripe Tea undergoes a Compression step to form the familiar tea bricks or cakes. Additionally, Raw Tea Production This method focuses on natural, slow aging to create ‘raw’ Pu’erh.
The major difference between the two processes lies in the treatment of the raw material. Thus, the ripe tea process is faster and more controlled, while the vintage raw tea process is dependent on the slow, natural passage of time.