Puer 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, flavour, and how they affect the body.
How Pu-erh Is Made
Sheng Pu-erh (Raw)
Made using traditional techniques — withering, pan-firing, rolling, pressing — then left to age naturally for years or decades. The older the sheng, the deeper and more complex its flavour becomes. Young sheng is vibrant and astringent; aged sheng reveals profound sweetness and mineral depth.
Shu Pu-erh (Ripe)
Developed in the 1970s to simulate the effect of long natural aging. Shu undergoes wet fermentation (wo dui 渥堆) — piled, moistened, and covered to create controlled microbial fermentation. This makes the tea dark, smooth, and thick within months rather than decades.
Sheng Pu-erh: Flavour & Effects
- 🍏 Flavour: fruity, grassy, mineral, evolving with each infusion
- ⚡ Effect: energizing, improves focus, strong cha qi
- 🕒 Best time: morning, daytime
Shu Pu-erh: Flavour & Effects
- 🍫 Flavour: chocolatey, nutty, earthy-sweet, deeply mellow
- 🫶 Effect: relaxing, warming, aids digestion
- 🌙 Best time: evening or after meals
How to Choose?
Choose Sheng if you want energy, focus, and lively complexity that changes with aging.
Choose Shu if you want warmth, relaxation, and a soft, comforting depth.
Shop Pu-erh at Gaba Tea House
We carry curated puer from Yunnan — from bold young shengs to aged shu cakes and legendary collector pieces.