Pu-erh tea is a post-fermented tea, and its processing techniques differ from those of other types of tea. So, what level of craftsmanship can increase the value of Pu-erh tea? This may be related to the entire process of Pu-erh tea, but we can analyze it from an essential perspective.
Taking raw Pu-erh as an example, the early stage depends on temperature.
The early stage of the raw Pu-erh tea processing primarily consists of—initial production and refinement.
As a post-fermented tea, Pu-erh tea exhibits the characteristic of “aging into fragrance” during its later transformation process; therefore, the active factors in the later stages of transformation are extremely important. In the early tea-making process, there are many reasons why the factors for later fermentation might die, such as high temperatures and excessive UV radiation; thus, we must strictly control the early tea-making conditions. Whether it is the fixation process or the sun-drying process, controlling temperature is key. Excessive fixation temperature, overly long sun-drying time, excessive steaming and pressing time, and excessively high drying temperatures are all detrimental to the later aging of Pu-erh tea.
The later stage depends on humidity.
The later stage of the raw Pu-erh tea processing primarily consists of—storage.
After Pu-erh tea undergoes fixation, sun-drying, steaming and pressing, and drying, it must be stored to achieve the aging of the tea. The aging process requires the chemical components within the tea leaves to undergo non-enzymatic auto-oxidation, involving oxidation, degradation, and transformation, which leads to the formation of brown substances and changes in aroma. This process inevitably involves the participation of microorganisms and enzymes, whose suitable living environment depends on the control of temperature and humidity. Suitable temperature and appropriate humidity can effectively promote the transformation of microorganisms and enzymes, thereby achieving the transformation of the tea’s internal substances. Humidity, in particular—encompassing both environmental and internal humidity—is a crucial factor in determining the color and quality of the tea.
Therefore, after the refinement of Pu-erh tea is complete and packaging has occurred, appropriate temperature control in the early stage and the most suitable moisture content in the later stage are prerequisites for judging the quality of Pu-erh tea; they are the fundamental conditions for its post-fermentation and the secret weapon for manufacturers to win market share. Skilled tea makers will strictly control temperature and humidity during the processing to ensure the transformation of active factors in the later stages, allowing Pu-erh tea to achieve the characteristic of “aging into fragrance.”
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
Alliance Supply Chain Services Limited
Unit 902-3, 9/F, Mini Cube, 10 Sam Chuk Street, San Po Kong, Kowloon, Hong Kong
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