Pu'er Tea is made from the unique large-leaf species native to Yunnan Province. Although many textbooks classify it as part of the six major types of tea known as dark tea, there is some controversy within the industry. This is because Pu'er tea is divided into raw and ripe varieties, each having significantly different production processes.
The classification of ripe Pu'er tea as a type of dark tea is generally uncontroversial. However, where does raw Pu'er tea fit? Is it dark tea or Green Tea? Or should it be classified as its own category?
The reason for this controversy mainly lies in the significant differences between raw and ripe teas. So, what are these specific differences? Let's discuss this topic today.
I. Definitions of Raw and Ripe Pu'er Tea
The general process of making Pu'er tea is as follows: freshly picked tea leaves undergo fixation, rolling, and drying to become raw tea (Dian Qing). At this stage, the tea has a strong and dominant flavor, which is not palatable for most people. Depending on how the raw tea is processed further, Pu'er tea is divided into two main categories: raw and ripe (there are also semi-raw and semi-ripe blends).
Ripe tea: Refers to raw tea that has undergone the “wet-piling” process. Through wet fermentation, the tea undergoes rapid artificial fermentation, promoting non-enzymatic oxidation of polyphenols, transforming the tea's internal components, reducing bitterness and astringency, making the taste smoother, eliminating the grassy smell, and shortening the aging period so that it can be enjoyed sooner. This technique was first developed by Kunming Tea Factory in 1973, inspired by the methods used in dark tea production. In 1985, research on “wet-piling” conducted by the Yunnan Microbial Research Institute won the third prize for scientific and technological progress in Yunnan Province.
Raw tea: Refers to raw tea that has not undergone the “wet-piling” process but rather naturally matures over time. This is the traditional method of production. Natural maturation is a very slow process, requiring nearly ten years or more, depending on storage conditions. The longer the tea ages, the more complete the enzymatic and non-enzymatic oxidation of polyphenols becomes, resulting in a richer and more mellow aged fragrance, while still retaining a lively and vibrant quality – this vitality is what tea enthusiasts refer to as “tea qi.”
II. Differences Between Raw and Ripe Pu'er Tea
1. Names
Ripe tea: Commonly referred to as ripe cakes, bricks, or tuos
Raw tea: Commonly referred to as raw cakes, bricks, tuos, or green cakes
2. Appearance (Taking cake tea as an example)
Ripe tea: The color of the tea leaves in the cake is black or reddish-brown; some bud teas are a dark golden yellow with a strong wet-piling aroma, resembling a moldy smell. Lighter fermented teas have a flavor similar to Longan, while heavily fermented teas have a damp straw-like scent.
Raw tea: The colors of the tea leaves in the cake are primarily green, dark green, or yellowish-green, with some turning yellowish-red, and white buds are visible.
3. Production Process
Ripe tea: Sun-dried raw tea leaves from large-leaf Yunnan tea trees are processed through artificial wet-piling fermentation and then sorted and graded to make various loose and compressed teas.
Raw tea: Sun-dried raw tea leaves from large-leaf Yunnan tea trees are directly sorted and graded to make various loose and compressed teas without undergoing wet-piling fermentation.
4. Color
Ripe tea: Brown or reddish-brown, with darker shades for heavier fermentation. Tea buds are golden yellow or dark golden yellow.
Raw tea: Green, dark green, or yellowish-green. Tea buds are white and covered with fine hairs.
5. Nature of the Tea
Ripe tea: Warm natured
Raw tea: Slightly cool natured
6. Liquor Color
Ripe tea: Chestnut red or dark red, slightly translucent. Many tea enthusiasts mistakenly call ripe tea black tea based on this characteristic.
Raw tea: Greenish-yellow or golden yellow, relatively translucent.
7. Taste
Ripe tea: Generally no bitterness or astringency, smooth and soft in the mouth, with natural sweetness and salivation. New teas have a wet-piling aroma and a slightly watery taste.
Raw tea: Strong taste, abundant tea qi, fragrant, bitter with astringency. However, good tea should have bitterness that transforms into sweetness, and astringency that generates saliva. If the bitterness and astringency linger in the mouth without dissipating, the quality of the tea is likely poor or it may not be authentic Pu'er tea at all.
8. Leaf Base
Ripe tea: For lightly wet-piled teas, the leaf base is reddish-brown but not supple. For heavily fermented teas, the leaf base is mostly dark brown or black, hard, and brittle.
Raw tea: Freshly made teas have a leaf base that is primarily yellowish-green or dark green, highly active, supple, and elastic. There are no impurities, and the leaves maintain their whole shape when unfolded (although this is not the only criterion, as it varies based on the origin and type of tea).
9. Main Benefits
Ripe tea: Has a notable weight loss effect! Ripe Pu'er tea undergoes light fermentation and contains beneficial microorganisms, with a mild nature that warms and nourishes the stomach. According to Traditional Chinese medicine theory, ripe Pu'er tea is slightly warm, making it the most suitable tea for women.
Raw tea: Also has a notable weight loss effect! Raw Pu'er tea has a stronger qi and a high content of tea polyphenols, making it an excellent Drink for cancer prevention. Drinking raw Pu'er during the day is refreshing, with a cleansing sensation for both body and mind, and it helps to improve blood circulation.
10. How to Choose
Ripe tea: Has a mild nature and can warm the stomach. The tea liquor is red, smooth, and rich in flavor, with virtually no bitterness or astringency. Drinking it in the evening will not keep you awake.
Raw tea: Has a strong nature and is stimulating. Raw Pu'er can help clear heat