Explore with VR
For a tea to be called Pu'er, it must be made from the large-leaf subspecies Camellia sinensis and grown in Yunnan Province in China's southwest. It's one of the few teas to be designated a protected origin product by the Chinese government, a rarity in an industry run wild with loose, unregulated terms and limited oversight. In this blog, we will explain to you the production procedure for Pu'er tea from Chen Sheng Hao in this blog.
Chen Sheng Tea industry adheres to the "pharmaceutical concept" to make tea, and pioneers the "out of touch from the ground (茶叶不落地)" process of tea production. It has over 10,000 square meters of factory and professional processing facilities for Pu'er tea. It passes the China quality management system and food safety management system. It also has green food (China) and organic (China) certifications.
Step 1: Pick tea leaves (Number 3 in VR)
Chen Sheng Hao signs contracts with the local farmer and receives help from them to pick leaves from the large-leaf subspecies Camellia sinensis.
Step 2: Withering (Number 4 in VR)
This can help the tea leaves to cool down and release moisture. This will prepare the leaves for kill-green (杀青).
Step 3: Kill-green (Number 5 in VR)
The main purpose of kill-green is to halt the oxidative browning of tea leaves by denaturing the enzymes responsible for oxidation.
Step 4: Rolling (Number 6 in VR)
The main purpose of rolling tea leaves is to damage the cell walls. Tea leaves are twisted and pressed in order to extract the juices that are held inside. The goal is to distribute the moisture evenly on the outside of the leaves. This exposes enzymes to the air, speeding up the process of oxidation.
Step 5: Sun-drying (Number 7 in VR)
This can make the tea leaves shelf-stable and enhances their flavour.
Step 6: Examination (Number 9 in VR)
This can help Chen Sheng Hao collect the data for the tea and ensure the quality of the tea.
Step 7: Static impurity removing machine (Number 11 in VR)
This will remove various impurities in tea.
Step 8: Manual picking (Number 12 in VR)
Chen Sheng Hao uses an additional manual picking step to make sure the quality of the tea.
Step 9: Compression (Number 13 in VR)
Compression can remove oxygen remaining inside the leaves. These will help teas to produce sweet flavours like dried fruits as time passes.
Step 10: Drying
Step 11: Wrapping (Number 14 in VR)
Wrap tea with cotton paper.
Step 12: Packing (Number 15 in VR)
Usually, for every 7 tea cakes, we will wrap it with bamboo leaves. This can help the storage and delivery of Pu'er tea.
Step 13: Storage (Number 17 in VR)
We build professional storage centers across China to store the tea. Moisture and temperature will be monitored 24/7.