Types of Pu-Erh
All pu-erhs are derived from a type of green tea known as maocha, but are differentiated by how they are processed. The maocha is first created by sun-drying and pan-frying green tea leaves, which wilts the leaves and arrests oxidation. The resulting leaves can then be rolled into strands and used to make one of the two main types of pu-erh. Sheng, or “ripened,” pu-erh goes through a process of post-fermentation, which oxidates and ferments the leaves, giving the tea a it’s unique, smooth flavor. Shou, or “raw,” pu-erh is essentially just maocha which has been pressed into a cake, brick or other shape. While young raw pu-erh tends to be a much more harsh tea, high quality versions will age into a mellow, highly drinkable tea.