Abstract
For quite a long time, all the authoritative tea books and dictionaries list Pu-erh tea into category of brick tea. Pu-erh tea is made from the sun dried green tea, and then is fermented into remanufactured tea with significant differences in form and quality. According to theoretical tea classification, Pu-erh tea should be listed as one specific category, Pu-erh tea.
The fermentation course is slow naturally in traditional Pu-erh tea, the modernization of the process lies in the acceleration of the course of fermentation in the so-termed new craft Pu-erh tea. Through work in product development, both traditional and new craft are said to possess the similar quality characteristics.
In conclusion, Pu-erh tea should not be classified as a brick tea, but should belong to the post-fermented tea, which is a type of reprocessed tea.
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Gong, J., Wang, Q., Sirisansaneeyakul, S., McElhatton, A. (2016). Yunnan Pu-erh Tea. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_15
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