Ripe Pu-erh Tea (Shou Pu-erh)
Classification:
Ripe Pu-erh tea is produced from Yunnan large-leaf sun-dried raw tea (maocha) through a controlled wet piling (wo dui) fermentation process. Developed in the 1970s, this artificial fermentation technique accelerates aging, giving the tea its signature mellow character.
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Details Introduction
Basic Information
Ripe Pu-erh tea is produced from Yunnan large-leaf sun-dried raw tea (maocha) through a controlled wet piling (wo dui) fermentation process. Developed in the 1970s, this artificial fermentation technique accelerates aging, giving the tea its signature mellow character.
Production Process
● Harvesting: Fresh leaves (typically one bud with two or three leaves) from Yunnan Camellia sinensis var. assamica trees are picked.
● Withering: Leaves are spread to lose moisture and soften.
● Kill-Greening (Sha Qing): High heat deactivates enzymes to prevent excessive oxidation.
● Rolling: Crushes leaf cells to release juices and shape the leaves.
● Drying: Sun-dried or baked to produce maocha (rough tea).
● Wet Piling (Wo Dui): The critical step—maocha is piled, moistened, and fermented via microbial activity, heat, and oxidation to trigger chemical transformations.
● Turning: Regular pile-turning ensures even fermentation by balancing temperature, humidity, and oxygen.
● Final Drying: Stops fermentation by removing excess moisture.
● Sorting & Blending: Impurities/stems are removed; leaves are blended for consistent quality.
● Pressing: Steamed and compressed into cakes (Bing), bricks (Zhuan), or nests (Tuo).
● Packaging: Prepared for storage and transport.
Quality Characteristics
● Appearance: Tight, neat strands; compressed tea exhibits reddish-brown or chestnut hues.
● Aroma: Dominant aged fragrance (Chen Xiang), with nuances of jujube, ginseng, fruit, or cinnamon.
● Taste: Silky and thick with zero astringency; notes of smoothness, glutinous rice, and aged mellowness.
● Liquor Color: Bright ruby-red to deep chestnut.
Health Benefits
● Lipid Reduction: Contains fat-metabolizing enzymes that lower cholesterol.
● Stomach Protection: Gentle on the gut; forms a protective mucosal layer.
● Immunity Boost: Fermentation converts polysaccharides into absorbable sugars, enriching vitamins.
● Antioxidant: Tea polyphenols and theabrownins combat free radicals, delaying aging.
Storage Tips
Store in a ventilated, dry, odor-free space away from sunlight. Use ceramic or purple clay jars for sealed preservation. Properly stored, Pu-erh improves with age—"The older, the richer" within a 10-year peak window.
Keyword:
Ripe Pu-erh Tea (Shou Pu-erh)
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