Pu-erh Tea Post Fermentation

The first is automatic oxidation and enzymatic oxidation, and the both are mixed.

The second is automatic oxidation, enzymatic oxidation, and aspergillus oxidation. These three are mixed together at the same time.

The first type of post-fermentation process, which is a mixture of the two, is what we call "dry silo" post-fermentation. The second type of the post-fermentation process of the three, which is what we call "wet silo" post-fermentation.

According to general knowledge, those with relative humidity in the air of more than 80% can easily cause the growth of Aspergillus. This environment that promotes the production of Aspergillus is called a "wet warehouse". On the contrary, the environment where the air is dry and Aspergillus cannot produce is called a "dry warehouse".
"Fermentation after dry storage" is ideal for the preservation of the authenticity of Pu-erh tea. Therefore, "dry warehouse" storage is most suitable for the aging of Pu-erh tea, which belongs to natural aging Pu-erh tea.

"Fermentation after wet storage", Aspergillus destroys the tissue fiber of tea and changes the original essence of tea. The "wet warehouse Pu-erh tea" is loose, dark in color, rough, black and green, and has a musty smell from the tea. The tea soup is dark millet, and the bottom of the leaf is dark millet or black.

"Dry warehouse Pu-erh Tea" has strong lines, fresh colors and oily luster, which fully expresses the vitality and naturalness of tea. The tea soup is red or slightly dark, and the color of the bottom of the leaf is yellow to dark. Therefore, the unique natural aging process and quality characteristics of Pu-erh tea depend on the inherent ingredients of Yunnan big leaf tea seed raw materials, special processing technology and scientific storage methods, and the influence of storage environment and storage time. Only in these basic conditions In order to make Pu-erh tea smell natural.

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