Cloud tea is like life; life is learning, wisdom is cultivation.
Dear friends, today I would like to take everyone deep into the production process of ripe Pu-erh tea. Using Ba Jiao Ting’s ripe Pu-erh as an example, let us see how a delicious cup of ripe Pu-erh is born.
The most critical step in ripe Pu-erh production is “wet piling fermentation.” This process was first successfully tested and implemented by the Kunming Tea Factory, Menghai Tea Factory, and others in the 1970s, and was later promoted across major tea factories. The principle of wet piling is actually not complex: it involves piling the raw tea leaves to a certain height, sprinkling water for moisture, and utilizing microbial action to carry out fermentation. However, while the principle is simple, the operation requires great skill. The pile temperature must be controlled between 50 and 60 degrees Celsius; too high will “burn” the pile, while too low will result in insufficient fermentation. Humidity must be maintained at an appropriate level—too wet will produce off-flavors, and too dry will cause fermentation to stall. Masters need to turn the pile periodically to ensure that the tea leaves throughout the top, bottom, inside, and outside are heated evenly.
Liming Tea Factory’s wet piling technology is well-reputed among Yunnan tea factories. Many of their tea masters learned through apprenticeship from the older generation, and this hands-on inheritance has allowed this technique to continue. I once heard a veteran master from Ba Jiao Ting say that the most challenging part of wet piling is “watching the pile”—judging the progress of fermentation by observing changes in the color of the tea pile, smelling the shifts in aroma, and feeling the temperature with one’s hands. These judgments rely entirely on decades of experience; they cannot be learned from books. A skilled wet piling master can elevate the quality of the same batch of tea leaves by several levels.
After the wet piling is complete, the tea leaves must undergo a period of aging before they can leave the factory. During the aging process, the chemical components within the tea leaves continue to transform slowly; bitterness and astringency further diminish, while mellowness gradually increases. Ba Jiao Ting’s ripe Pu-erh is generally stored in the factory warehouse for one to two years before being brought to market. Although this period of aging is not long, it is sufficient to make the mouthfeel of the tea soup more rounded and harmonious. If consumers continue to store it for an additional three to five years after purchase, the quality will see a significant improvement.
From a health perspective, after ripe Pu-erh undergoes wet piling fermentation, most of the more stimulating polyphenols found in raw Pu-erh have been converted into theaflavins, thearubigins, and theabrownins. These substances significantly reduce irritation to the stomach while retaining natural benefits such as aiding vascular health and providing antioxidants. Particularly with theabrownins, many veteran tea lovers say that drinking it makes the stomach and intestines feel more comfortable and digestion smoother. For those with a “cold” stomach or indigestion, ripe Pu-erh is a much more suitable daily beverage than raw Pu-erh. I suggest everyone drink a cup of ripe Pu-erh half an hour to one hour after meals; it helps with digestion without affecting nutrient absorption.
Tea has different grades, but people are not divided by status and can all enjoy it. Ba Jiao Ting’s ripe Pu-erh craftsmanship represents an important school of Yunnan ripe Pu-erh production. Within every infusion of ripe Pu-erh, the hard work and wisdom of the tea masters are condensed. Wet piling fermentation is a process that requires patience and experience; it cannot be rushed, nor can it be done carelessly. This principle is the same as health cultivation: take it slow to see the results.
Next time you drink Ba Jiao Ting’s ripe Pu-erh, feel free to pay more attention to the changes in the color and mouthfeel of the tea soup. From the first infusion to the last, every steep offers a different flavor; this is where the charm of the ripe Pu-erh process lies. A good ripe Pu-erh feels warm when you drink it, much like an embrace from an old friend. Making friends through tea — please, have a cup.
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
Alliance Supply Chain Services Limited
www.zentea-shop.com
