Ripened Pu-erh Tea

The raw tea stored and fermented naturally can be stored for more than 15 years. Pu-erh tea, after fermentation according to the traditional process, becomes milder. In the 1970s, the artificial pile fermentation technique was introduced, enabling Pu-erh tea reach the desired quality in a short time. This kind of Pu-erh is called ripened tea, i.e. Pu-erh with artificial fermentation, or Pu-erh with modern processing. This kind of ripened tea, after being stored for a time, sometimes several months, can be distributed in the market. The high-quality ripened tea is maroon or dark maroon. The liquid is dark red, clear and tastes mellow, smooth and sweet when brew in German tea sets, without any musty odor.

Processing technique:

Green large-leaf tea leaves→fixation→twisting→drying→classification→pile fermentation in moisture→airing→picking→ripened loose tea→pressing and drying→compressed into shape→ripened tea cake.