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Tea leaf from Yunnan, China
Raw pu-erh starts as sun-dried green tea (maocha) from Yunnan's large-leaf tea, made by spreading, fixing, rolling and drying the leaf in the sun. The maocha is steamed and pressed into cakes, and the cakes change slowly over years of storage, with no wet pile. Its aroma moves from fruity and floral to woody, smoky and sweet as it ages.
| Fresh large-leaf tea, one bud with two or three leaves | Grade III raw material is mostly one bud with two or three leaves[chen2022][xu2025] |
Total time across the recorded steps: 12 months – 21 years
What changes: Picked leaves are spread out for six hours to wilt
Output: wilted leaf.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw pu-erh starts as sun-dried green tea (maocha) from Yunnan's large-leaf tea, made by spreading, fixing, rolling and drying the leaf in the sun. The maocha is steamed and pressed into cakes, and the cakes change slowly over years of storage, with no wet pile. Its aroma moves from fruity and floral to woody, smoky and sweet as it ages. Made in 6 steps over 12 months – 21 years. The longest step, store and age, takes 12 months – 21 years (Xu J 2025) and runs at 20–30 °C (Xu J 2025). Debaryomyces and Penicillium (30.26 % of fungi) and Aspergillus (8.92 %) in raw pu-erh do most of the fermenting.
| Main step | 12 months – 21 yearsReported[xu2025][liu2025] | Store and age |
|---|---|---|
| Temperature | 20–30 °CReported[xu2025][liu2025] | Store and age |
Raw pu-erh skips the hot wet pile of ripe pu-erh. The same sun-dried maocha is pressed straight into cakes and left to change slowly in storage over years.
Keep it dry and ventilated; the warehouses in the studies were held at 70 % relative humidity or below. A 2023 review says poorly stored dark tea can be infested with harmful fungi that leave mycotoxins. It cites pu-erh tests that found aflatoxin B1 above 5 µg/kg in 7 of 60 samples, and at 3.1 and 7.5 µg/kg in 2 of 10, and it judges the aflatoxin risk in dark tea very low. A 2023 test of 31 stored raw and ripe pu-erh samples for six mycotoxins found the ones it detected below the official limits.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says the Bulang and Dai people have produced pu'er at Jingmai Mountain since at least the 10th century. Pu-erh tea is a protected geographical indication product of Yunnan (Xu 2025). Its national standard, GB/T 22111-2008, took effect on 1 December 2008.
