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24 华 中 农 业 大 学 学 报 第 44 卷

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the chemical components of Pu-erh raw tea during storage ag⁃ with English abstract）.

Logic of classifying dark tea based on three types of
post-fermentation and categorization of Puer tea

CHEN Wenpin¹,LUO Zhengfei ,XU Mei¹
2
1.College of Horticulture/Guangdong Province Engineering Research Center for
Southern Specialty Tea，South China Agricultural University，Guangzhou 510642，China；
2.School of Biotechnology and Engineering，Western Yunnan Vocational and Technical
Normal College，Lincang 677000，China

Abstract The similarities and differences in the processes，the contributions of quality，and the syner⁃
gistic mechanisms of three types of post-fermentation including wet-pile post-fermentation，dry-pile post-
fermentation，and aged tea post-fermentation were systematically analyzed based on Mr. CHEN Chuan’s
theory of “Three types of post-fermentation” as the core framework to address the long-standing controver⁃
sy over the classification and positioning of Puer tea. The formation of quality in black tea following the full-
chain of post-fermentation logic spanning from “ primary processing to reprocessing to storage” was re⁃
vealed. It is explicitly stated that the primary processing of Dianqing tea essentially constitutes wet-pile
post-fermentation aimed at producing dark tea. The raw Puer tea including the loose tea and the compressed
tea is a type of black tea formed through gradual aging and post-fermentation on the basis mentioned above.
The ripened Puer tea represents a model of synergistic interaction among the three types of post-fermenta⁃
tion. Therefore，both the raw and ripened Puer tea belong to the category of dark tea. Based on these find⁃
ings，this article suggests revising the clause in the national standard GB/T 22111—2008 that restricts The
raw Puer tea to compressed tea alone，removing the restriction clause on the form of “steamed and com⁃
pressed”，and recognizing the legal status of the loose tea. It will provide a solid theoretical foundation and a
clear practical pathway for unifying the logic of classifying dark tea，fundamentally solving the controversy
over the categorization of Puer tea，and promoting the scientific revision of relevant national and internation⁃
al standards.
Keywords dark tea； wet-pile post-fermentation； dry-pile post-fermentation； aged tea post-fermenta⁃
tion； Puer tea； classification； standard

（责任编辑：张志钰）