Inside the Craft: How Pu Erh Tea Is Made

At Tea & Leaf, we believe that to truly appreciate Pu Erh tea, you must understand what goes into every leaf — not just where it’s grown, but how it’s made.

Unlike most teas, Pu Erh undergoes post-fermentation, meaning it continues to develop long after production. This unique process, combined with origin, age, and craftsmanship, is what makes Pu’er tea so prized — and what gives it that unmistakable depth of flavor and energy.

Let’s take a closer look at how both raw Pu Erh (sheng) and ripe Pu Erh (shu) are made and why the steps matter.

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🌿 Where It Begins: The Tea Leaf

Pu Erh tea is made from the Camellia sinensis var. assamica large-leaf tea trees native to Yunnan, China. These leaves are thicker and more robust than typical tea cultivars, perfect for long-term aging and fermentation.

The best Pu Erh teas come from old-growth trees (Gushu), harvested in early spring when the leaves are most vibrant.

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🌞 Step 1: Picking and Sun-Withering

Fresh leaves are hand-picked and laid out in the sun to wither, reducing moisture and allowing enzymes to begin their natural breakdown. This is one of the oldest and most natural tea processing methods.

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🔥 Step 2: Sha Qing (Kill Green)

Next, the leaves are pan-fired or wok-roasted to halt oxidation. This step, called sha qing, preserves the green character and stops the leaf from becoming a black tea.

The process must be carefully controlled by skilled hands to avoid burning or overcooking the leaves preserving both aroma and aging potential.

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🌀 Step 3: Rolling (Rou Nian)

The leaves are gently rolled by hand or machine, shaping them and releasing internal juices. This helps prepare the leaves for aging and enhances flavor development.

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🌤️ Step 4: Drying

Here, the paths diverge:

• Raw Pu Erh (Sheng Pu Erh): Leaves are sun-dried, locking in the natural enzymes that will continue fermenting over years or decades.

• Ripe Pu Erh (Shu Pu Erh): Leaves undergo pile fermentation (Wo Dui) a controlled aging process involving heat and humidity, lasting 30–50 days. This transforms the leaves into the dark, earthy profile shu is known for.

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🍰 Step 5: Pressing the Tea

Once dry, the tea can be sold loose or compressed into cakes (bing), bricks, or mini tuo cha. At Tea & Leaf, we often use the traditional stone-pressing method, which shapes the tea without crushing the leaves.

Pressed tea is wrapped in natural bamboo or paper, allowing it to age gradually and breathe over time.

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🧊 Why the Process Matters

Each step in Pu Erf production affects how the tea will age and how it will taste in your cup. From the bitterness-to-sweetness transition in raw Pu Erh, to the mellow, grounding character of ripe Pu Erh, these characteristics are shaped by nature, skill, and patience.

And because Pu Erh tea continues to evolve, it’s one of the only teas that gets better with time making it not just a beverage, but a living reflection of place, craft, and season.

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🍃 Final Thought from Tea & Leaf

Pu’er tea is not rushed. It’s crafted, aged, and shared the way all meaningful things are.

Next time you sip a cake from our Legacy Series, remember: every leaf holds the sun, the soil, and the steady hands of those who shaped it.

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🔗 Discover the Difference

🛒 Explore Our Raw & Ripe Pu Erh Teas
🌱 Learn About Our Tea Sourcing Trips