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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 chart illustrates the stages of how to produce of Pu’erh tea.
In summary, it is clear that the process commenced for both tea in a similar manner with harvesting, rolling, and compression. On the contrary, the two stages to made raw tea and ripe tea, involving fermentation and aging.
In detail, initially, the leaves are collected and inactivates of enzymes. After that, the second stage is rolling and dry naturally under sunlight. Moreover, the loose Raw tea are fermentation by mold and compressed to Pu-erh Raw tea. The fragment of leaves are aging by storage. The one amazing products is made called Vintage Pu-erh Raw tea in the long run.
In contrast, according to the loose ripe tea, the process starts with fermentation by mold and then it continued its compressed which it makes the Loose raw tea. After all that, one of the products are made called Pu-erh Ripe tea.
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