Pu Erh Tea Pu Erh tea is distinguished from the familiar orthodox teas because of its special fermentation process.   Production steps a) Picking of fresh leaves b) Kneading of fresh leaves c) Withering for about 5 hours d) Slight roasting for about 20-40 sec, using dry heat at a temperature of about 80°C to 100°C e) Rolling for 30 to 50 minutes f) Shaping g) Open air drying h) Renewed rolling i) Shaping j) Open air drying This basic tea is the raw material, referred to as Qing Mao tea. The tea is then stored in this form. If an order has been received, the production process continues as follows: k) Fermentation with water for a period of 40 – 50 days at a tea temperature of below 60°C. During that period, the tea is regularly turned. Room temperature and humidity as well as the supply of oxygen have to be carefully balanced. In some instances, depending on the quality of the water, bacteria are artificially injected during this postfermentation process. l) Sorting and blending m) Killing of the bacteria through dry heat at temperatures exceeding 150°C. The longer the tea is stored after this process step, the higher its quality. Depending on the order, the tea is further processed into Pu Erh Tuo Cha Pu Erh Square Tea Pu Erh Beeng Cha in various sized nest shapes in various sized square bricks in various sized tea cakes Other n) Filling of loose tea into a mould of the desired shape o) Exposure of the mould to hot steam for 5-10 sec. p) Using high pressure to press the tea into the mould q) Knocking the tea out of the mould r) Cooling and then packaging the pressed tea Pu Erh tea is originally and traditionally produced in Yunnan province, or to be more precise, in the Xishuangbanna district. This region is home to a number of different nationalities, each of whom have their own way of preparing and drinking Pu Erh tea.