The flow chart illustrates the production process of two distinct types of tea: Pu-erh raw tea and ripe tea.
Overall, both types of tea follow similar initial stages, beginning with the pan-frying of tea leaves to inactivate enzymes. However, the processes later diverge, with ripe tea undergoing fermentation and raw tea requiring long-term storage. Notably, several steps involve natural elements rather than human intervention.
In the first stage, fresh tea leaves are pan-fried over a wood fire to halt enzymatic activity. Following this, the leaves are rolled and then dried naturally under the sun, resulting in loose raw tea. From this point, the process splits into two separate pathways depending on the type of tea being produced.
To create ripe tea, the loose raw tea undergoes fermentation through the application of mold, giving it a darker appearance. The fermented leaves are then compressed into solid form, completing the production of Pu-erh ripe tea.
In contrast, to produce raw Pu-erh tea, the loose raw tea is directly compressed without undergoing fermentation. This compressed form can then be aged over time through storage, eventually developing into vintage Pu-erh raw tea.