Tea 201 - Pu-erh Tea - Shu Pu-erh

Shu Pu-erh

Pu-erh tea: the wine of teas.

By now, some of you may already know about Pu-erh tea from my article on Chinese Mythology: The Legend of Pu-erh. But for those who haven't read it, here’s a quick Pu-erh 101:

Pu-erh is unique because it is compressed into tight, hard cakes and allowed to undergo an aging process of fermentation—much like wine! The aging process is carefully controlled to achieve specific flavors and textures.

The Two Types of Pu-erh

There are two main types of Pu-erh tea, each with its own characteristics. Today, we’ll focus on Shu Pu-erh:

What is Shu Pu-erh?

Shu Pu-erh, also known as "ripened" Pu-erh, was developed in the 1970s to meet the growing demand for aged Pu-erh in China and Taiwan. While the early steps of making Sheng (raw) Pu-erh and Shu (ripened) Pu-erh are similar, the key difference lies in the fermentation process.

Once picked, the leaves go through several steps:

1. Withering: The leaves are left to dry.
2. Heat Treatment: The leaves are heated in a wok to stop oxidation.
3. Sun Drying: Ideally, the leaves are dried in the sun. If the weather is unfavorable, tea producers use large ovens, though this can slightly alter the flavor.
4. Fermentation: The dried leaves are piled up and allowed to ferment, much like compost.
   • Tea producers must carefully monitor this stage to prevent over-fermentation, which can ruin the tea.
   • The fermentation process can take up to 60 days, depending on the desired characteristics.
5. Final Shaping: After fermentation, the tea is steamed to regain pliability and then pressed into its signature cake shape.

Shu Pu-erh offers a rich, earthy, and smooth tea experience—one of the reasons it's beloved by many tea drinkers.

Would you like more details on Sheng Pu-erh next? Let me know!