Pu-erh is a unique post-fermented tea from Yunnan Province.
It exists in two main forms: Sheng (raw) and Shu (ripe).
These teas differ in history, production methods, flavor, and how they affect the body.
History & Technology: How Pu-erh Is Made
The first pu-erh teas were created in Yunnan centuries ago, when tea was pressed and carried along ancient caravan routes.
Sheng Pu-erh (Raw)
Made using traditional techniques:
– withering
– heating
– rolling
– pressing
After that, the tea ages naturally for years.
The older the sheng, the deeper and more valuable its flavor becomes.
Shu Pu-erh (Ripe)
Developed in the 1970s to speed up natural aging.
Undergoes wet fermentation (‘wo dui’) — tea is piled, moistened, and covered to create controlled microbial fermentation.
This makes the tea dark, soft, and thick within months.
Sheng Pu-erh: Flavor & Effects
Sheng is the “young” form of pu-erh that evolves with time.
Characteristics:
- 🍏 Flavor: fruity, grassy, slightly astringent
- ⚡ Effect: energizing, improves focus
- 🕒 Best time to drink: morning, daytime
Sheng delivers lively energy and a clean mineral profile.
Shu Pu-erh: Flavor & Effects
Shu is warm, smooth, and comforting — a tea with depth and softness.
Characteristics:
- 🍫 Flavor: chocolatey, nutty, earthy-sweet
- 🫶 Effect: relaxing, warming, aids digestion
- 🌙 Best time to drink: evening or after meals
Shu is ideal for comfort, grounding, and calm.
How to Choose: Sheng or Shu?
Choose Sheng if you want:
– energy, focus, freshness.
Choose Shu if you want:
– warmth, relaxation, a soft dessert-like flavor.
