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普洱茶饼的主要成分是云南大叶种晒青毛茶(即生茶),它的外形可以是正圆型、方形或其它异常形态。制作普洱茶饼的关键在于它的“郁”和“陈”,即压饼前,需要经过发酵、萎凋、揉捻、杀青、晾晒等过程。普洱茶饼制成后,要进行贮藏,并在二到三年后进行饮用。因此,普洱茶饼的品质和色、香、味的变化有着其他茶叶无法相比的特异性。