The diagram illustrates the process of producing two types of Pu-erh tea, namely raw and ripe varieties, which involve three distinct stages.
Overall, it is clear that both types share identical preliminary steps, beginning with enzyme inactivation and drying. However, the processes diverge afterwards: raw tea undergoes compression and long-term storage, while ripe tea is produced through fermentation before being compressed.
Initially, fresh tea leaves are pan-fried to deactivate enzymes, preventing premature oxidation. The fried leaves are subsequently rolled and laid out to dry under sunlight, resulting in what is known as loose raw tea. At this point, two different production routes emerge.
For ripe tea, loose raw tea is deliberately fermented by mold, transforming it into loose ripe tea. This is then compressed into compact shapes, producing the finished Pu-erh ripe tea. By contrast, raw tea follows a simpler procedure. Instead of fermentation, loose raw tea is compressed directly, forming Pu-erh raw tea. This compressed tea undergoes aging through prolonged storage, eventually developing into vintage Pu-erh raw tea.
Thus, while both teas originate from the same base, the key distinction lies in fermentation versus natural aging, which determines their final characteristics.