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Tea leaf from Dali, Yunnan, China
ripe pu-erh leaf. Made in 4 steps over 7 days – 10 days. The longest step, turn and re-wet (8 cycles), takes 7–10 days (Guan Y 2026) and runs at 51.5–62.9 °C (Microorganisms 2025). Aspergillus and Thermomyces do most of the fermenting.
| Main step | 7–10 daysReported[s1] | Turn and re-wet (8 cycles) |
|---|---|---|
| Temperature | 51.5–62.9 °CMeasured[s2] | Turn and re-wet (8 cycles) |
| Acidity | pH 4.5–7Measured[s2][s3] | Turn and re-wet (8 cycles) |
| sun-dried maocha (Camellia sinensis var. assamica) |
| initial moisture 8.3% |
| Starter: spontaneous |
Total time across the recorded steps: 7 days – 10 days
What changes: Maocha is wetted with spring water to about 40% moisture
Output: wet tea, 15 t per batch.
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
Every number is labelled with how it is known. How this atlas is made
