Uncovering Pu-erh Tea & Its Brewing Types

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Uncovering Pu-erh Tea & Its Brewing Types

There are 2 classifications of

Pu-erh Tea… What are they?

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Sheng Pu-erh

[ Raw / Green Pu-erh ]

Sheng is the original Pu-erh made to age

many years before being consumed.

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Mao-Cha is the

immature

Sheng which

need correct

storage &

aging.

It is less

expensive.

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Shou Pu-erh

[ Ripe / Black Pu-erh ]

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It can be immediately consumed and is

oxidized to hasten aging. It is cheaper and

can be consumed within 2-3 years.

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Time required to achieve full

fermentation:

Raw Ripe

20-30Years Several Months

Color or the Brew:

RAW - between golden yellow to orange, the color

varies depending on age of the tea. Leaves are

more solid, soft and plump.

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RIPE – Dark chestnut; Leaves are not

intact, color black and no longer soft.

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Taste Differences:

RAW - Has similar characteristics to green tea. As

the tea ages, it improves. Known for strong

sensations in the mouth and lasting after taste.

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RIPE - Earthy and mild. Ripe Pu-erh is

smooth and tastes like ripened plum.

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Popular Varieties of Pu-Erh Tea:

Pu-Erh Tea Cake Red Dayi 7262 Menghai

Tea Factory, 2003 (Black/Shou)

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Pu-Erh Tea Brick, Wild Leaves, Ke Yi

Xing, 1990s (Green/Sheng)

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Pu-Erh Tuo Cha, Xiaguan Tuo, Xiaguan

Tea Factory, 1990s (Green/Sheng)

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Emperor Pu-Erh Loose Leaf Tea 2000

(Black/Shou)

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