Hand made Processing of Pu'erh Tea

Pu'erh tea can be picked three seasons, and classified as spring tea, rain tea and autumn tea accordingly. Autumn tea is also named rice blossom tea because it is the right time when rice flower is blooming when picking autumn tea. The process of Mao cha(we usual call it sun-drying tea) is killing-green, rolling, and sun-drying, which is also able to result the process of after-fermented during storage, and only this kind of mao cha can be used for pu'erh tea.
Before making pu'erh tea, mao cha is weighted accordingly to different kinds of cakes. As usual, there are standard 357 grams pu'erh cake, 100g mini cake, and other size as well.
Now they are making 100G mini puer tea cake by machine.
Firstly weigh 100G mao cha firstly and put into a aluminum barrel with many small holes in the bottom, and steam it 15 seconds. The whole process is simple, does not need any complicated equipment either. The key is quality control and hygienic standards for tea. The processing of shu pu'erh is almost the same as sheng pu'erh, the only significant difference is pile-fermentation, which mainly results its quality directly.
Later tea is put into gauze bag after being soft, and shaped then. After that, those teas are moved onto the wood which is made of many smooth grooves, and shaped by stone mill further until turn into the right shape.
Take those teas out of the gauze bags later after they are drier, and then dry them properly in oven. After that, those tea cakes can be packed and sold on market after finally quality-checking.
Tea is one of the best gift nature has granted us, please share it with your friends and family.

[@ValleyOfTea]

Great video! Original subject as well.

[@the6anto9]

very beautiful video thank you

[@vrhak1904]

We cannot follow your
Process

[@vladvladov3190]

Как я и предполагал, снизу и сверху кладут более качественный лист, а в середину более посредственный. После прессовки внешне выглядит более привлекательно... Маленький обман.