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Tea leaf from Yunnan, China
Sun-dried maocha, the green leaf of Yunnan's large-leaf tea, is wetted and heaped about a metre high. Heat-loving moulds, yeasts and bacteria warm the pile to 50–63 °C, and over a month or more of turning the leaf darkens and the taste mellows. The leaf is then dried and sold loose or pressed. Made in 6 steps over 37 days – 40 days. The longest step, let the pile ferment and heat, takes 30 days (Hu M 2025) and runs at 51.5–62.9 °C (Hu M 2025). Aspergillus niger, the main fermenting mould in culture studies, found in every sample and Blastobotrys adeninivorans, the most common fungus in ripe pu-erh do most of the fermenting.
| Main step | 30 daysMeasured[hu2025] | Let the pile ferment and heat |
|---|---|---|
| Temperature | 51.5–62.9 °CMeasured[hu2025] | Let the pile ferment and heat |
| Acidity | pH 6–7Measured[hu2025] | Let the pile ferment and heat |
| Sun-dried maocha · Large-leaf tea, withered, roasted, rolled and sun-dried; 8.3 % moisture in one factory batch[zhang2016][guan2026] |
| Spring water · Added until the leaf is about 40 % water[guan2026] |
| No starter · The microbes come from the leaf, the water and the factory[guan2026][hu2025] |
| Starter: spontaneous |
Total time across the recorded steps: 37 days – 40 days
What changes: Starting material: dry, sun-dried maocha leaf
For maocha the fresh leaf is withered, roasted to stop its enzymes, rolled and sun-dried. Output: sun-dried maocha.
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
Ripe pu-erh is made by fermenting the same maocha as raw pu-erh in a hot, wet pile. The method came in the 1970s to imitate years of ageing; raw pu-erh is pressed without piling and ages slowly.
Ripe pu-erh is fermented by uncontrolled moulds, so fungal toxins are a known concern. One study of 16 ripe samples found patulin in 2 of them (mean 915 µg/kg of dry leaf) and no ochratoxin A, even though Aspergillus species that can make it were present. The authors say this supports the custom of rinsing the leaf and pouring away the first infusion (Zhang et al. 2016).
Hazards the sources name: Aspergillus species able to make ochratoxin A (A. niger, A. ochraceus); none was detected in the tea.
Every number is labelled with how it is known. How this atlas is made
Ripe pu-erh was developed in the 1970s to shorten the long ageing that raw pu-erh needs.
