There are two variations of Pu-erh tea: Sheng Pu-erh (生普洱 – the raw or green type) and Shou Pu-erh (熟普洱 – the ripe or dark type).
Both Shu and Sheng Pu-erh teas are made from the Da Ye Zhong (大叶种) varietal of Camellia sinensis var. assamica. After initial processing, the sun-dried leaf material is called Shai Qing Mao Cha (晒青毛茶) – the raw material used for both Sheng and Shou Pu-erh production.
Like Champagne or other regionally specific foods and beverages, Pu-erh is a geographically indicated product. To be called Pu-erh, this tea can only be grown, produced, and fermented within a legally designated area of Yunnan Province, concentrated along the Lancang River basin.
Similar tea is grown and produced in neighboring countries, including Myanmar, Laos, Vietnam, and Thailand, but under Chinese geographical indication rules, it cannot legally be labeled or sold as "Pu-erh".
Pu-erh tea can be consumed fresh or put to age, often for many years, resulting in a dark color and a bold, mellow flavor.
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, and pan-fired to halt oxidation (this step is called Sha Qing (杀青) – "Kill Green". Then the tea leaves are rolled to release juices, 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 a valued part of the food culture, traditionally enjoyed to aid digestion, particularly after rich or fatty meals. Pu-erh also contains a moderate amount of caffeine. As with most teas, the combination of caffeine and L-theanine tends to produce alertness without the jittery feeling sometimes associated with coffee. Tibetan monks consumed the fermented drink during long meditation hours. Learn more about caffeine in tea.
To learn more about Sheng and Shou Pu-erh, check out our Pu-erh tag!
How to brew Pu-erh Tea
