Sheng Puer, or raw Puer as it is often called, is produced from the tea leaves of young trees, which aren’t processed much and go through natural fermentation. The tea leaves go through the processes of drying and then being shaped into cakes, blocks or other forms so that the tea can quickly go through very slow phases of fermentation. Over time, and with more aging, Sheng Puer becomes rounded and much less astringent, developing multifaceted notes of florals, fruits, and wood.
Although Sheng Puer is less intense than Shou Puer, it is also versatile and tasty both when young or older. Young Sheng Puer is less cooked, bright, young, delicate, and very grass-like in flavor whereas aged Sheng Puer offers many layers of flavors including sweet, leather-like and earthy soy.
Shou Puer – The Smooth and Earthy Tea
Shou Puer, otherwise known as ripe Puer, is developed with a technique that speeds the natural way of fermenting Sheng Puer. As a result, this tea is ready for consumption with an instant, smooth and earthy flavor. The hue of Shou Puer is more intense with a fully wood flavor mixed with a sweet aftertaste.
Shou Puer can be consumed the moment it is made available, therefore, it is a good choice for people who do not want to wait for several years for the tea to be prepared. Still, some consumers of Puer tea would want to add a few more years as they find it enhances the taste of the tea.
Preparing Puer Tea
About 5 grams of tea should be used per 100-150 ml of water in order to brew Puer tea. First, soak the dirty leaves using steam water to remove any dust or foreign matter. I suggest rinsing the leaves and steep them for 20-30 seconds; on the other hand, slowly increased the steep time for the rest of the infusions.
Tea drinkers have different preferences with regard to brewing Puer tea, for it is a fairly flexible type of tea. The best way to enjoy the richness of the drink is to explore different methods of making tea.
EN
AR
NL
FR
IT
JA
KO
PT
RU
ID
MS
