Hello,
I am looking into shu pu'er manufacturing and am looking for information
on any chemicals/fungus/bacteria/yeasts that may or may not be added
during the wodui process. Has anyone heard/seen anything about this?



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The special process is piling, and this is fermentation which involves
bacterial and fungal cultures consisting of multiple strains of
Aspergillus., Penicillium., amd yeasts, and others.

lots of info.

http://www.pu-erh.net/

The wodui or piling process is a secret by each factory. All we can
say is the fermentation general knowledge.

Jim

On Aug 14, 1:02*am, icetea8 > wrote:
> The special process is piling, and this is fermentation which involves
> bacterial and fungal cultures consisting of multiple strains of
> Aspergillus., Penicillium., amd yeasts, and others.
>
> lots of info.
>
> http://www.pu-erh.net/

harmonicminor had written this in response to
http://www.drinksforum.com/tea/Re-qu...ing-29291-.htm
:
Thanks for the help so far. I think I am looking for something that is
rumored, so may or may not truly have an answer.

I know that wodui, or wet piling, is the once-secret step behind the
manufacture of shu pu'er. What I am looking for is, since it is *wet*
piling and manufacturers have admitted to adding water to the leaves or
spraying water/mist on the leaves, are they leaving out the fact that it
may not be just water they are adding? Are they putting something in the
water to encourage bacterial/fungus growth? Like compost on speed...
Can anyone confirm something is added or confirm that nothing is added?
Anyone seen this wodui/wet piling in action?





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AFAIK nothing is added. What you see are the various environmental
conditions from concrete factory floor to dirt forest floor. However
there are catalyst secrets in which something could be added. Ive
seen Chinese videos and pictures of the process. During college I
worked in a canning factory. When we processed corn the silage stack
for the corn husk would naturally ferment. This was sold back to
local farmers for feed.

Jim

On Aug 15, 2:47*am,
(harmonicminor) wrote:
> harmonicminor had written this in response tohttp://www.drinksforum.com/tea/Re-question-about-shu-pu-er-processing...
> *:
> Thanks for the help so far. I think I am looking for something that is
> rumored, so may or may not truly have an answer.
>
> I know that wodui, or wet piling, is the once-secret step behind the
> manufacture of shu pu'er. What I am looking for is, since it is *wet*
> piling and manufacturers have admitted to adding water to the leaves or
> spraying water/mist on the leaves, are they leaving out the fact that it
> may not be just water they are adding? Are they putting something in the
> water to encourage bacterial/fungus growth? Like compost on speed...
> Can anyone confirm something is added or confirm that nothing is added?
> Anyone seen this wodui/wet piling in action?
>
> -------------------------------------
>
> ##-----------------------------------------------##
> Delivered via *http://www.drinksforum.com/
> Beer and Wine Community
> Web, RSS and Twitter access to your favorite newsgroup -
> rec.food.drink.tea - 28360 messages and counting!
> ##-----------------------------------------------##

On Aug 11, 1:33*am,
(harmonicminor) wrote:
> Hello,
> I am looking into shu pu'er manufacturing and am looking for information
> on any chemicals/fungus/bacteria/yeasts that may or may not be added
> during the wodui process. Has anyone heard/seen anything about this?
>
> -------------------------------------
>
> ##-----------------------------------------------##
> Delivered via *http://www.drinksforum.com/
> Beer and Wine Community
> Web, RSS and Twitter access to your favorite newsgroup -
> rec.food.drink.tea - 28349 messages and counting!
> ##-----------------------------------------------##

Look into the natural biota that occurs at the beginning of the
composting process. If you pile damp organic material it will heat
because of the micro organisms present.