Red tea - the production process

Red tea is often called Pu-Erh interchangeably, but these terms are not the same. The name Pu-Erh (associated with the Chinese town) applies only to teas grown in Yunnan Province and subjected to the appropriate processing. The term "red tea" refers to all teas prepared in this manner (similar to Champagne and other sparkling wines).

Production process

The processing of red tea is initially very similar to that of green tea. The difference occurs in the roasting temperature of the leaves. Green tea uses a higher temperature, but the leaves are exposed to it for a shorter time. Red tea uses a slightly lower temperature, but the processing takes longer. This prevents the leaves from drying out completely, while neutralizing the enzymes within them, making them suitable for the next stage – non-enzymatic fermentation. Leaves that have been roasted but not fermented are called raw or green pu-erh – they are ready to drink, but their flavor is sharp and bitter. They also lack many of the properties for which red tea is most prized.
For green pu-erh to become mature pu-erh as we know it, it must undergo a non-enzymatic fermentation process using microorganisms and noble fungi. This is accomplished in one of two ways.
In the case of long-aged pu-erh, the tea is left in appropriate microclimatic conditions for an extended period (at least 5 years, or even several decades). During this time, fungi and microorganisms (from the air) slowly develop, giving the tea its unique character. The flavor and aroma of the aging tea change over time. Tea aged 3-5 years still has a slightly raw flavor combined with the intriguing aroma of pu-erh. Tea aged 5-10 years is noticeably mature, with a mild and sweet infusion. A 20-year-old is definitely mature, with a rich, multi-layered aroma.
Ripe black pu-erh (Shou) is obtained by undergoing the wodui process, or accelerated ripening. Dried leaves are formed into heaps and sprayed with water. In a humid environment, microorganisms and fungi inoculated on the leaves multiply more rapidly, allowing the characteristic pu-erh flavor to emerge within a few weeks. This makes this variety cheaper and more popular.

Red teas available

All varieties of pu-erh: fresh green, long-ripened, and ripe black, are available in loose form or pressed into various sizes of cakes, nests, or bricks. All can also be further aged.
Pu-erh is a dark tea with an earthy flavor that takes some getting used to. Thanks to its weight-loss properties, we reach for it quite often. Good red tea has a slightly cellar-like aroma, but it shouldn't reek of mold.