The processing of Golden Tip Pu’er, like many other shu cha type of pu’er, does have some similarity as in the processing of black tea: they both involve similar kind of rolling of the leaves using larger rolling presses. However, the timing, length of oxidation (before the tealeaves are taken to pile-fermentation) and subsequent steps are different.
The step of rolling does leave behind the most visible mark and therefore can easily mislead one into the thinking that the pu’er and the black tea are the same.
While it is true that a fully processed black tea can be further post-fermented, but the taste will be too flat considering how much softer the process normally gives to the strong tasting original materials. It would be a waste of processing labour and energy as well.
