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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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