The illustration outlines the process by which Pu-erh raw tea and ripe tea are produced.
Overall, this is a largely natural process involving two main stages: the transformation of loose raw tea to ripe tea by fermentation, and the production of vintage raw tea by aging.
First of all, the leaves of Pu-erh are fried in a pan to inactivate their enzymes. After the inactivation is completed, the leaves are rolled and left in the sun to dry. Following this, loose raw tea is obtained, and at this point, the tea is either being stoked or fermented, based on the requirements of the producers.
Initially, the production of ripe tea requires it to be fermented by mold. After the last-mentioned stage, loose ripe tea is acquired, and finally, the conversion from loose to compressed tea is completed. If the producers need a vintage raw tea, then the process begins with the compression of raw tea. As soon as it is compressed, it is stored for the tea to age. Once the stage of stocking reaches its limit, it becomes vintage Pu-erh raw tea.
