Green tea is an unfermented tea, and its production process is designed to preserve the natural components of fresh leaves to the greatest extent. The production process mainly includes the following steps:
 
Plucking
The standard for harvesting varies depending on the variety and season of green tea, but it typically involves selecting tender leaves, such as one bud with one leaf or one bud with two leaves, to ensure the freshness and quality of the tea.
 
Fixation
The freshly picked leaves are quickly heated at high temperatures, usually through pan-frying, steaming, or baking. This step aims to deactivate enzymes in the leaves, preventing fermentation while maintaining the tea's green color and fresh aroma.
 
Rolling
After heating, the tea leaves are rolled to shape, allowing the tea juices to be released and enhancing the leaves' flexibility. This step helps form the unique appearance of green tea and allows it to release more aroma and flavor during brewing.
 
Drying
The rolled tea leaves are dried, typically through baking or pan-frying. Drying helps set the shape of the leaves, reduce moisture content for better storage, and enhance the tea's aroma and taste.
 
Pu'er green tea is also as known as Raw Pu'er, but differs in both process and philosophy from traditional green tea. The fixation process for green tea typically involves high temperatures to deactivate polyphenol oxidase (PPO) activity completely. This high-temperature process dries the tea leaves to a moisture content of around 3%, stabilizing the leaves and preventing any subsequent fermentation reactions.
 
In contrast, the fixation process for Pu'er green tea (raw Pu'er) is carried out at lower temperatures, and the leaves are sun-dried to a moisture content of about 10% before being pressed into cakes. This technique reduces but does not eliminate PPO activity, preserving the potential for further fermentation over time.
 
Polyphenol oxidase (PPO) is the most crucial enzyme in the tea fermentation process. It catalyzes the oxidation of polyphenolic compounds, primarily catechins, to form new compounds such as theaflavins and thearubigins. This retained enzymatic activity is why aged raw Pu'er tea develops a reddish hue in its liquor and evolves a more complex, rich, and mellow flavor profile, closer to the qualities of fully fermented black tea.
 
Aroma
The Pu'er Ancient Tree Green Tea (Raw Pu'er) is renowned for its fresh and pleasant fragrance, characterized by a light and delicate aroma. The flavor is primarily fresh and brisk, with a balance of sweetness and subtle complexity. When brewed, the tea liquor presents a light green or yellowish-green hue. On the palate, it begins with a slight bitterness that transitions to a lingering sweetness, offering a delightful and unique experience.
 
Flavor
The Pu'er Ancient Tree Green Tea (Raw Pu'er) offers a rich and layered taste. It combines a fresh vegetal aroma with a hint of natural sweetness, creating a refreshing and satisfying flavor profile.
 
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.