Chinese pu-erh tea is gaining popularity due to its exceptional taste and health benefits. All types of pu-erh are globally divided into two large groups.
As in the case of other types of Chinese tea, the properties and qualities of pu-erh tea are directly related to the place of growth, the experience of tea leaf pickers, and adherence to preparation technologies. It is with the technology of preparing tea leaves that tea is divided into two groups - sheng (raw or green tea) and shu pu-erh (black, ripe or ready-made).
Manufacturing technology
Sheng is tea leaves collected from a bush, which are wilted and curled in a special way during preparation for saping, after which they are slightly dried and finally pressed. Raw pu-erh tea is closer to the traditional, familiar green tea, but time can change its taste and other characteristics, since the fermentation process continues in compressed packaged tea, including after it reaches the end consumer. Every year, raw pu-erh is gaining more and more useful properties, strength, and changes in taste. This allows you to compare it with collectible cognacs or wines. The older the sheng pu-erh, the more it is valued. Sheng pu-erh tastes like green tea.
Shu pu-erh appeared not so long ago in the Chinese classification of teas - around the seventies of the twentieth century. It appeared in connection with the desire of manufacturers to speed up the natural fermentation process of tea. The tea leaves are collected in large heaps, in the center of which steam is supplied under high pressure, which moisturizes and warms them. After such processing, the tea leaves are dried and pressed (in some cases, ripe pu-erh can also be made in loose form). Shu pu-erh has a rich, dark color and a characteristic earthy taste with a roast touch that cannot be confused with anything.
Despite the different preparation technologies, the properties and effects of the finished drink are almost identical. The saturation and taste of the infusion depends on a huge number of factors, the difference in cooking technologies is just one of them. These types of pu-erh differ significantly in price, since sheng pu-erh, which has been matured naturally for many years, usually costs significantly more.
How to choose pu-erh?
It is impossible to unambiguously recommend any particular type of pu-erh, since within each group there are dozens of varieties of pu-erh, the taste of which can significantly change depending on the method of preparation. It is best to try as many varieties as possible. Many tea clubs provide this opportunity.
When choosing pu-erh, be guided by its smell and packaging. The aroma of pu-erh should be perceptibly "tea-like", woody or fruity notes can be mixed with this smell, but in no case should there be a musty or mildew. Sheng pu-erh packaging (especially if it has been aged for many years) may look tattered, which is normal for a sheet of tissue paper that wraps a briquette of tea.
