The steps in the production of Pu-erh tea are

Puerh tea production steps are: withering, killing, kneading, sunshine, steaming, drying, etc., Puerh ripe tea than raw tea only one more artificial Wo heap fermentation process.

Puerh tea is divided into ripe tea and raw tea, Puerh raw tea processing procedures are picking, drying, killing, kneading, greening, weighing, steaming, drying, packaging, Puerh ripened tea processing procedures are raw tea tea, tide, repeated turning, out of the heap, unblocking, drying, classification, steaming (similar to the process of steaming raw tea), drying and cooling.

Pu'er tea tea green harvesting from late February to mid-November each year can be carried out, Si, Pu area planted in the large-leafed species of tea trees, a year can be issued 5 to 6 rounds of the growing period in more than 300 days.

Due to the local climate characteristics of Yunnan. In accordance with the traditional method of division, Qingming to the valley rain tea known as "spring tip", mango to the summer tea known as "two water", white dew to frost tea known as "valley flower The tea leaves picked from White Dew to Frost are called "Valley Flower". Generally speaking, "spring tip" and "valley flower" two periods of tea quality is the best.

Puerh Tea Fermentation:

1, Raw Tea: Puerh Tea (Raw Tea) is in line with the environmental conditions of Puerh Tea origin of the growth of Yunnan large-leafed species of tea leaves as raw materials, by killing, kneading, drying in the sun, steaming molding and other processes made of tea, including loose tea and tightly pressed tea.

The quality characteristics of the appearance of dark green, pure and long-lasting aroma, rich and sweet taste, soup color green and yellow and bright, leaf bottom fat yellow-green. Raw tea is fresh tea leaves picked and aged in a natural way, without going through the fermentation process. Raw tea is strong and stimulating. Newly made or aged raw tea has a strong bitter taste, and the color of the soup is lighter or yellow-green. The longer the storage time of raw tea, the more mellow flavor.

2, ripe tea: Pu-erh tea (ripe tea) is in line with the environmental conditions of Pu-erh tea origin of Yunnan large-leafed sun green tea as raw materials, the use of ovo-pile process, the post-fermentation (artificially warmed with water to promote the propagation of bacteria to accelerate the maturation of tea to remove the bitter and astringent tea in order to achieve the entrance of the pure and soup color of red and thick of the unique nature of the formation of loose tea and tightly pressed tea.

The quality characteristics are: soup color red, thick and bright, unique aroma of Chenxiang, mellow taste and sweetness, the bottom of the leaf red and brown uniform. The ripe tea is fermented to make the tea tend to be mild, ripe Pu has a mild tea, the tea is silky smooth, mellow aroma, more suitable for daily drinking. The aroma of ripe tea will become smoother and stronger with the aging time. Ripe Pu to 1973 as the demarcation point, there is no ripe tea before 1973.