the interesting pu-erh tea and how it gets better in time
DESCRIPTION
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1. Sheng Pu-erh (Green
Pu-erh)
Made from raw, non-
oxidized tea leaf, as in
green tea. This is the
traditional pu-erh. It can last
up to 50 years of aging.
After oxidation, firing is
done. Enough moisture is
left for the initial
fermentation.
Fermentation is
continued for 10 more
years in their packs.
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2. Shou Pu-erh (Black
Pu-erh)
Made from oxidized tea
leaf, such as black tea. It
has inferior quality
compared to Green Pu-erh.
Up to 15 years of aging.
The amount of moisture
left in the leaf is higher compared to Green Pu-
erh. Finished leaves can
be pressed into discs and
sent to wet storage for
a quicker fermentation.
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Mao Cha Sheng Pu-erh
(Young Green) Made for future consumption,
compressed, and properly stored and aged.
Dry Storage Pu-erh
(Naturally Aged) For immediate consumption,
prolonged storage, shaped and
pressed into cakes, bricks, etc.
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Wo Dui Shou Pu-erh
(wet-piled fermented) Typically ready for consumption,
loose leaf style, sometimes
pressed into shapes.
Wet Storage
(quick-aging) Can be compressed to beeng
cha (cakes), it is not preferred
because of forced aging.
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The Pu-erh Tea’s body is described as full,
brisk, bright, earthy, exotic, pungent, strong, woody and heavy.
The flavor is nutty, smooth, sweet,
musty, short-finished, lingering finish and herbaceous.
