Uncovering Pu-erh Tea & Its Brewing Types

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Uncovering Pu-erh Tea & Its Brewing Types


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There are 2 classifications of Pu-erh Tea‌ What are they?


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Sheng Pu-erh [ Raw / Green Pu-erh ]


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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:

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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.


Taste Differences:

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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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For more Pu-erh Tea Info VISIT our WEBSITE!


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