The displayed chart illustrates the production of Pu-erh tea, highlighting the distinct stages involved in manufacturing Ripe and Raw tea varieties.
Overall, the process is divided into 3 primary stages, commencing from inhibiting the activity of enzymes and drying, proceeding further with mold fermentation or aging, and finally compression or continuing with storage.
Focusing on the primary steps, plant leaves undergo heating in a pan to reach the shortage in the activity of active ingredients based mostly on protein structure. As soon as it is completed, the substance is rolled and left under the sun to remove excessive moisture, resulting in Loose Raw Tea.
Further steps differ for Ripe and Raw Tea types. Considering Raw Tea, the subsequent stage involves compression, while for the Ripe Tea recipe, compression is the final step. Loose Ripe Tea, on the other hand, undergoes fermentation by mold to develop its unique flavour profile. The final stage of Vintage Pu-erh Raw Tea production requires storage to age properly.
In summary, the process itself does not necessitate special complex equipment. With detailed examination, it consists of 3 main stages, including one shared by both tea types and two that are distinct to each variety.
