Saturday, January 29, 2005

Talks about Black (Shou/Ripe) Pu-erh (2)

This may be one of the most interesting topics to many Pu-erh Lovers – How is Wo Dui conducted?

In massive Wo Dui production, loose Mao Cha are first piled up into 1-1.5m high piles, then spilled on water and covered with wet cloths. This is called Wo Dui. The tea piles need to be turned over (Fan Dui) on the second day, and then piled up again. After that, the tea piles still need to be turned over a few more times. Humidity and temperature are keys to the success during this Fan Dui process. Fan Dui process decides quality of Wo Dui processed Pu-erh. This process may take 30-40 days. When tea leaves turn into brownish red color, it is time to set the leaves naturally dried with good air flow. After leave water content reduces to below 14%, the leaves are ready for further process.

Tastes of Wo Dui processed Pu-erh will improve with aging. They can be later compressed into different shapes. Producers sometimes also mix up Wo Dui processed Pu-erh and new Mao Cha to create mixed compress Pu-erh.

As you can see, Wo Dui is a highly scientific process. Those cheap wet storage tricks are no way close to it.

Tea Lovers at JinYuXuan Tea House
www.teahub.com

2 comments:

Phil said...

In your article about Pu-erh tea you say:"As you can see, Wo Dui is a highly scientific process. Those cheap wet storage tricks are no way close to it."

Would you explain how to recongnize Wo Dui pu-erh tea from cheap wet storage Pu-erh tea once it has been compressed ?

Thank you very much

Philippe

TeaHub said...

Hi Philippe,

We actually have discussions on this topic on our web site .

Linda