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Tea leaf from Yunnan, China
Sun-dried maocha, the green leaf of Yunnan's large-leaf tea, is wetted and heaped about a metre high. Heat-loving moulds, yeasts and bacteria warm the pile to 50–63 °C, and over a month or more of turning the leaf darkens and the taste mellows. The leaf is then dried and sold loose or pressed.
| Sun-dried maocha | Large-leaf tea, withered, roasted, rolled and sun-dried; 8.3 % moisture in the Xiaguan study[zhang2016][guan2026] |
| Spring water | Added until the leaf is about 40 % water[guan2026] |
| No starter | Guan et al. call the Xiaguan protocol a spontaneous pile fermentation; Hu et al. say the microbes come from the tea leaves, the water and the surroundings[guan2026][hu2025] |
| Starter | spontaneous |
Total time across the recorded steps: 37 days – 40 days
What changes: Starting material: dry, sun-dried maocha leaf
For maocha the fresh leaf is withered, roasted to stop its enzymes, rolled and sun-dried. Output: sun-dried maocha.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sun-dried maocha, the green leaf of Yunnan's large-leaf tea, is wetted and heaped about a metre high. Heat-loving moulds, yeasts and bacteria warm the pile to 50–63 °C, and over a month or more of turning the leaf darkens and the taste mellows. The leaf is then dried and sold loose or pressed. Made in 6 steps over 37 days – 40 days. The longest step, let the pile ferment and heat, takes 30 days (Hu M 2025) and runs at 51.5–62.9 °C (Hu M 2025). Aspergillus niger, called the main fermenting mould in earlier studies, found in all raw and ripened samples and Blastobotrys adeninivorans, the most dominant fungal species in ripened samples do most of the fermenting.
| Main step | 30 daysMeasured[hu2025] | Let the pile ferment and heat |
|---|---|---|
| Temperature | 51.5–62.9 °CMeasured[hu2025] | Let the pile ferment and heat |
| Acidity | pH 6–7Measured[hu2025] | Let the pile ferment and heat |
Ripe pu-erh is made by fermenting the same maocha as raw pu-erh in a hot, wet pile. The method was developed in the 1970s to shorten the ageing raw pu-erh needs; raw pu-erh is pressed without piling and ages slowly.
Ripe pu-erh is fermented by uncontrolled moulds, so fungal toxins are a known concern. One study of 16 ripe samples found patulin in 2 of them (mean 915 µg/kg of dry leaf) and no ochratoxin A, even though Aspergillus species that can make it were present. The authors say other studies did find aflatoxin B1, deoxynivalenol and ochratoxin A in pu-erh, so results conflict. They report that every toxin they detected except patulin and asperglaucide was under the safety limit. They expect patulin in a prepared cup, which they did not measure, to exceed the 50 µg/kg limit the US FDA sets for apple juice (Zhang et al. 2016).
Hazards the sources name: Aspergillus species able to make ochratoxin A (A. niger, A. ochraceus) were present; no ochratoxin A was detected in the tea.
Every number is labelled with how it is known. How this atlas is made
Zhang et al. (2016) say ripe pu-erh was developed in the 1970s to shorten the long ageing that raw pu-erh needs. Wikipedia says the wòduī (wet piling) process was developed in 1973 by the Kunming Tea Factory and adopted shortly after at the Menghai Tea Factory.
