Specialized Processing of Compressed Cake Tea

This small team of artisans is dedicated solely to cake tea processing, and their skill is now a vital part of our production. Loose raw pu-erh tea (mao-cha) must be compressed by a specialist for compression who know how to bring the tea into cake form. The compression process plays a crucial role in the final quality. Key factors include the type of metal used, steam temperature, humidification time, and drying method.