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The image illustrates the sequential procedure for producing Pu-erh tea, differentiating two variants: raw and ripe. Initially, leaves undergo rolling and pan frying, a step crucial for enzyme deactivation. Subsequently, the drying method under the sun yields loose raw tea, which through compression transforms into Pu-erh raw tea. To obtain loose ripe tea, the process diverges by incorporating fermentation facilitated by mold; this variety, upon compression, becomes Pu-erh ripe tea. Alternatively, Pu-erh raw tea, through aging by storage, evolves into vintage Pu-erh raw tea.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the process of how pu’erh tea is made.
Overall, there are several steps to it with the total number of eight, with the first one being pan frying and the last step aging by storage and the second last one is compression.
Firstly, the raw tea is fried in a pan, after that, it is rolled. Once it has been dried under the sun, loose raw tea is compressed in to the pu’erh raw tea. The pu’erh raw tea is then put into the storage for it to age, and after all of that a vintage pu’erh raw tea would be done.
The second way of making the pu’erh tea is by fermenting the loose raw tea in mold to make a loose ripe tea. Once the loose ripe tea is made, it is compressed into the pu’erh ripe tea.
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