Sheng Pu-erh (Raw Pu-erh)
After being pan-fried (shao) and sun-dried, the tea leaves are compressed into cakes and left to age naturally. New tea has a distinct astringency, with grassy and floral notes; the longer it ages, the mellower and more complex the aftertaste becomes.
The brewed liquor is golden, gradually turning amber over the years. This type is for those who enjoy observing a batch of tea transform over time.
Shou Pu-erh (Ripe Pu-erh)
The tea undergoes pile-fermentation under controlled humidity and temperature, accelerating the aging process. It can be consumed immediately, without needing to wait for many years.
The liquor is dark reddish-brown, with a smooth taste, notes of damp wood, forest mushrooms, and a touch of date-like sweetness. Shou Pu-erh is often more suitable for those with sensitive stomachs.
Where to Start
Newcomers should start with Shou Pu-erh: it's easy to drink, less astringent, and hard to brew incorrectly.
Once accustomed, try Sheng Pu-erh aged a few years to experience the tea's transformation over time.
Storage
Both types require a dry, airy place, away from sunlight and foreign odors. Do not store with spices or coffee. Do not keep in the refrigerator.