Black tea is a fully fermented tea, with fermentation as its core production process. The aim is to achieve its distinctive red liquor, red leaves, and rich flavor through a thorough fermentation process. The primary steps of black tea production include the following:
 
Plucking
For black tea, fresh leaves with one bud and two or three leaves are usually selected to ensure the tea's tenderness and provide a wealth of internal substances. Careful handling during picking is essential to avoid damaging the leaves.
 
Fixation
The freshly picked leaves are evenly spread on withering racks, where natural airflow or artificial heating is used to evaporate moisture. This softens the leaves, making them suitable for subsequent processing. The withering process also eliminates the grassy smell of fresh leaves and gradually releases a refreshing aroma.
 
Rolling
The withered leaves are rolled into strips, allowing tea juices to emerge and activating polyphenol oxidase. This step shapes the tea leaves and enhances their intrinsic quality, preparing them for the fermentation process.
 
Fermentation
Fermentation is the core step in black tea production. The rolled leaves are placed in a controlled environment with optimal temperature and humidity, where polyphenols in the leaves oxidize under enzymatic action. This oxidation creates the unique color, aroma, and flavor of black tea. Fermentation typically lasts 2 to 3 hours, and its precise control significantly impacts the tea's quality.
 
Drying
After fermentation, the tea leaves are quickly dried to halt the fermentation process and preserve their quality. The dried tea leaves have a dark, glossy appearance, a rich aroma, and reduced moisture content, making them suitable for storage.
 
Aroma
Pu'er Ancient Tree Black Tea boasts a rich and mellow fragrance, offering a sense of relaxation. High-quality black tea often presents complex layers of aroma, such as honey, fruit, floral, caramel, and woody notes.
 
Flavor
Pu'er Ancient Tree Black Tea’s liquor is bright red, resembling amber or golden hues, offering a visually pleasing experience. The flavor profile is primarily rich and sweet, with a full-bodied and satisfying taste. The tea soup is smooth and delicate, with a warm, sweet sensation upon the first sip, followed by a lasting aftertaste of warmth, depth, and softness, with a subtle and lingering aroma.
 
Brewing Method
5G Tea Cake Can Brew a Total of 2000ml/67.5 fl oz of Tea (Adjustable to Personal Taste)
 
150ml/5 fl oz at 100°C (212°F): First & second brews for 12 seconds, then increase by 8 seconds per brew, for a total of 13 brews.
250ml/8.5 fl oz at 100°C (212°F): First & second brews for 20 seconds, then increase by 10 seconds per brew, for a total of 8 brews.
500ml/17 fl oz at 100°C (212°F): First brew 3 minutes, second brew 10 minutes, third brew 25 minutes, fourth brew 60 minutes.
2000ml/67.5 fl oz at 100°C (212°F): Add the tea cake after the water reaches a boil, simmer for 18 minutes.
 
Pu'er ancient tree tea has a long growth cycle, making it rich in complex compounds. The leaves are thick and robust, allowing them to release their abundant inner substances such as sugars, pectins, glycosides, and aromatic compounds when brewed at high temperatures. Simmering enhances the infusion, producing a silky, thick, rich, and aromatic tea with a full-bodied mouthfeel—truly an indulgent experience.