Manufacturing Process of Puer Tea
Pu’er tea, a well-known traditional Chinese tea, has been categorized as sun-driedgreen tea, and its pressed products from large tea leaves (Camellia sinensis O. kuntzevar. assamica Kitamura) are manufactured mainly in Yunnan, China. In the markets,three kinds of pu’er teas have been sold: loose pu’er tea, pressed pu’er tea,and pu’er tea bags.Pu’er tea is a popular tea with a long history, which originated from the districtsof Xi-shuang-ban-na(西双版纳州), Si-mao(思茅), and Lan-chuang-jiang valley(澜沧江), Yunnan Province(云南省),China.
There are two manufacturing procedures that have been widely employed forproduction of pu-erh tea: the classical pressing method and the wet-piling method.The former dates back to the Tan Dynasty (864–1278 a.c.), while the latter has beendeveloped recently (1938 a.c. to present).
The Classical Pressing Method
The classical pressing method includes seven steps as described below:
Step 1. Plucking of fresh tea leaves. The best fresh tea leaves are plucked in the early spring (March). The tea leaves plucked in the middle of spring (April)and late spring (May) are still good for making pu’er tea.
Step 2. Blanching. The fresh tea leaves harvested in step 1 should be subjected toa blanching process as soon as possible by baking on a hot pan with constantmanual mixing. As soon as tea leaves become very soft and liberate a uniquegrass fragrance, the blanching process should be stopped at once.
Step 3. Rolling. The purpose of rolling is to liberate the juice of the tea leavesto the outside of the leaf surface. Thus, the flavor of the tea leaves willbe released easily when brewing with hot water.
Step 4. Sun drying. The rolled tea leaves are dried under sunlight with constantmixing. The heat and infrared rays from sunlight penetrate the tea leavesand remove the moisture as well as promote chemical reactions in the leafmatrix. This process takes two working days to accomplish.
Step 5. Storage in a dry place. The dried raw tea is packed in a large, clean gunnybag and stored in a temperature- and humidity-controlled stockroom.
Step 6. Pressing into different shapes.
Step 7. Long-term incubation for ripening. This step is essential for makinggood-quality pu’erh tea. It is a general rule that the longer the storage, the better the quality of pu’er tea.
Wet-Piling Method
The wet-piling method has recently been developed; the initial four steps are similarto those described in the classical pressing method:
Step 1. Plucking. As described in step 1 above.Step 2. Blanching. As described in step 2 above.
Step 3. Rolling. As described in step 3 above.
Step 4. Sun drying. As described in step 4 above.
Step 5. Fermentation by wet piling. In the process of pu-erh tea manufacturing,both enzymatic and nonenzymatic oxidations play a very important role inthe transformation of tea components. These oxidation reactions take placevery slowly and persistently. Furthermore, oxidation is assisted by environmentalmicrobes and oxygen.
Step 6. Repiling and mixing. The temperature and moisture of the piles areessential for determining the degree of fermentation and are important factorsaffecting the quality of pu’er tea. The temperature and moisture of theincubation room and tea piles are strictly controlled. The tea piles should bebroken down, mixed, and piled up again every 2 days. More water shouldbe showered during the repiling and mixing process. It takes five to eightrepetitions of repiling and mixing to accomplish the fermentation process.
Step 7. Air drying. The fermented piled tea products are broken down andseparated into several valleys for air drying (not sun drying). The watercontent of piled tea products is around 20%, but is reduced to 14–20% uponair drying. The tea mass is then broken down and separated into severalnew valleys again every 3–5 days. The air-drying process is repeated againand again until the moisture of the tea product reaches 14%.
Step 8. Selection and grouping. The air-dried tea products are subjected to strictselection and grouping based on their color, size, fragrance, and appearance.
Step 9. Packaging and pressing. The selected air-dried tea products are packedin a gunnysack and stored in a dried stock room. The air-dried tea productscould also be pressed into different shapes, such as cubic, brick, bowl, andring cake, and then stored in a stock room.
Manufacturing Process of Puer Tea
The manufacturing process of Pu’er tea, a distinctive type of fermented tea from Yunnan Province, China, involves several intricate steps. Here’s an overview of the traditional process:
1. Plucking and Initial Processing
Plucking:
- Harvesting: The tea leaves are carefully plucked from the Camellia sinensis plant. The best quality Pu’er tea is usually made from tender leaves and buds.
Withering:
- Initial Withering: The freshly plucked leaves are spread out on bamboo trays or mats and left to wither in the sun or in a controlled environment. This process reduces the moisture content and makes the leaves more pliable.
2. Fixation (Kill-Green)
Fixation:
- Purpose: To halt oxidation and preserve the green color of the tea leaves.
- Method: The withered leaves are heated in a large pan or wok. This step is known as “kill-green” (Sha Qing) and helps to stop the enzymatic oxidation process.
3. Rolling
Rolling:
- Purpose: To break up the leaf cells and release the essential oils and juices, which enhance flavor and aroma.
- Method: The fixed leaves are rolled by hand or using machines. This can involve multiple rounds of rolling to achieve the desired leaf structure.
4. Fermentation (Post-Fermentation for Shu Pu’er)
Sheng Pu’er (Raw Pu’er):
- Natural Fermentation: Sheng Pu’er undergoes a natural fermentation process over several years. The tea is left to age in a controlled environment, where it gradually develops its flavor and aroma.
Shu Pu’er (Ripe Pu’er):
- Artificial Fermentation: To speed up the aging process, Shu Pu’er undergoes a process called “wo dui” (pile fermentation). The leaves are piled into heaps and regularly turned over. This process introduces moisture and heat to accelerate fermentation and aging, usually over a few months.
5. Drying
Drying:
- Purpose: To reduce moisture content and prevent mold growth.
- Method: The fermented tea leaves are spread out and dried in the sun or using mechanical dryers. This step ensures the tea is fully dried and ready for storage or further processing.
6. Sorting and Grading
Sorting:
- Purpose: To separate the tea leaves based on size and quality.
- Method: The dried leaves are sorted and graded. Higher quality leaves are typically used for premium Pu’er tea, while lower quality leaves may be used for more commercial blends.
7. Compression and Packaging
Compression:
- Purpose: To form the tea into traditional shapes, such as cakes, bricks, or tuocha (bird’s nest shape).
- Method: The sorted tea leaves are pressed into molds and compressed using a hydraulic press or hand methods.
Packaging:
- Purpose: To protect the tea and facilitate aging.
- Method: The compressed tea is wrapped in paper or other materials and stored in a cool, dry place. Proper packaging ensures that the tea ages well and develops its unique flavor profile.
8. Aging
Aging:
- Purpose: To enhance flavor complexity and character.
- Method: Pu’er tea, especially Sheng Pu’er, is aged over time. The aging process can range from several years to decades. During this time, the tea continues to develop and refine its taste.
9. Quality Control
Quality Control:
- Purpose: To ensure consistency and high standards in the final product.
- Method: Regular inspections and tastings are conducted throughout the production process. Quality control measures help to maintain the desired flavor, aroma, and appearance of the tea.
Pu’er tea’s unique flavor profile, characterized by earthy, woody, and sometimes sweet notes, results from its complex fermentation and aging process. The traditional methods used in its production contribute to its status as a prized tea with a rich cultural heritage.
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Edited by Ziwei Chen/陈紫薇
