"生茶"　(也稱作青茶)未經渥堆過程的普洱，新製成的生茶茶韻霸道剛烈，往往需要放上十年青味才開始退減。不過，當這些生普洱存放到某一段年期之後，其香氣及味道亦隨之改變，變得甘香醇厚，欣賞價值大幅提升。
　 ‘Raw Tea' is the Puerh that does not undergo the ‘moisten piles' process. Newly made Puerh Fresh Tea bears staunch strength which is straight-forward and thin. It often needs storage of ten years or more to transform the the tea to be elegant in fragrance, rich in flavor and enduring in after-taste, thus greatly enhance the value of appreciation.

　　"熟茶"　工序是先經殺青、揉捻、晒乾製成晒青毛茶；後經洒水渥堆、涼乾、篩分製成普洱茶，再經蒸壓製成七子茶餅。新製成的熟茶可即時飲用，沒有生茶的霸道青味。
　　 ‘Ripe Tea' is the Puerh that has undergone procedures of green-slash, rubs & twists and sun-dry to produce ‘sun-dried green-haired tea'. The tea then undergoes moistening with water spray, cool piling, drying, steaming and finally, cake compression to make seven-cake bricks of ripe Puerh tea. Newly made ripe Puerh tea, due to the removal of the staunch tea strength, can be consumed right after purchase.