Puerh tea is divided into raw tea and ripe tea, mainly because of the difference in the production process:

What is Raw Tea:

After brewing, the bottom of the leaves of the raw tea is soft, fresh, stretchy and vital. Even if the antique tea is stored and sent for a long time, one can still feel its vigor, vitality and natural charm. The soup color of raw tea is clear, bright, translucent and clear.

Raw tea cakes are mainly green and dark green, with some turning yellowish red and white for the buds; the processing of raw tea is relatively simple, and after the Yunnan large-leafed sun-dried green gross tea is softened by steam, it is pressed and shaped in specific molds, and then dried to completion.

Cooked tea characteristics:

Cooked tea cake color is black or reddish-brown, some bud tea is dark golden yellow. There is a strong smell of wu heap, the fermentation of light has a similar flavor of longan, fermentation of heavy has a stuffy wet smell of grass mat. After brewing, the bottom of the leaf is darker and the color is thicker, although it doesn't have that kind of youthful and lively vitality, but it gives people a feeling of being a treasure.

The ripe tea needs to go through the process of fermentation by artificial pouring of water, and the time of fermentation is about 40-60 days according to the situation and needs. After the successful fermentation, the ripe tea is either made into loose tea or pressed tea, and the pressing process is similar to that of raw tea.