There are two variations of Pu-erh tea: Sheng Pu-erh (the raw or green type) and Shou Pu-erh (the ripe or dark type).
Both Shu and Sheng Pu-erh teas are usually made of sun-dried leaves of Camellia sinensis var. assamica – "shai qing mao cha".
After roasting and fermentation, Pu-erh tea is aged, often for many years, resulting in its dark color and bold, mellow flavor.
Like Champagne or other regionally specific foods and beverages, Pu-erh is a geographically indicated product.
This tea can only be grown, produced, and fermented in southern Yunnan Province using sun-dried green tea from the specific Da Ye Zhong tea variety.
Ripe vs Raw Pu-erh Tea (Shou vs Sheng Pu-erh):
Raw (Sheng) Pu-erh
Raw (Sheng) Pu-erh is a Pu-erh made from tea leaves that are processed similarly to Green tea: picked, withered, roasted to stop the oxidation (this step is called Sha Qing (杀青) – "Kill Green". Then the tea leaves are sun-dried, steamed, and compressed, usually into round disks called cakes. After that, the cakes are left to age until the tea’s flavor is properly transformed.
While Raw Pu-erh skips the accelerated wet-piling process, it undergoes a slow, natural post-fermentation during aging. This gradual microbial and enzymatic activity is what eventually transforms it from a Green Tea base into aged Pu-erh. However, while it is still young, it retains a fresh scent as well as some astringency with a sweet aftertaste.
Ripe (Shou) Pu-erh
At first, Ripe (Shou) Pu-erh goes through the exact same steps as the Sheng Pu-erh. However, at the stage of producing the cakes, it undergoes a fermentation procedure, called ‘wet piling’ (渥堆 – Wo Dui):
- The leaves are piled to a height of around 70 cm, though different tea masters have their own preferences.
- The piled tea gets sprinkled with water and, sometimes, covered with a cloth to create a humid environment and accelerate the fermentation.
- A complex of fungi and bacteria from the Aspergillus family develops in the tea pile under the influence of heat and humidity, further enhancing the fermentation process.
- After the tea ferments to a certain degree, it gets unpiled, ventilated, and pressed into cakes, bricks, or small bowls called tuocha.
Depending on the degree of fermentation, Pu-erh turns from green or yellow to a reddish-brown color. You can tell the degree of wet piling by the color of the liquid – the darker the liquid gets, the more advanced the fermentation, and vice versa.
The process of piling transforms the tea’s taste to a very thick one with an earthy aroma.
Aging is central to the transformation of Pu-erh tea flavor. A Raw Pu-erh can become smoother and less astringent with age, while ripe Pu-erh typically has a more consistent flavor profile due to its fermentation process. However, a longer aging process doesn't necessarily mean a better taste. There are some longer-aged Pu-erhs with an exceptional taste, but we believe that age alone cannot be the main criterion when buying a cake of fermented goodness.
Pu-erh Tea Benefits
This tea's benefits are recognized by many societies. Throughout Southeast Asia, it is an integral part of the food culture and is known for its slimming properties and aid in digestion. Furthermore, Pu-erh has a nice dose of caffeine, which keeps you alert but not jittery like in the case of coffee. This tea was one of the main exports on the Tea Horse Road, when Tibetan monks consumed the fermented drink during long meditation hours.
To learn more about Sheng and Shou Pu-erh, check out our Pu-erh tag!
How to brew Pu-erh Tea