Wild Sheng Pu-erh

There are two types of Pu-erhs: sheng (raw) and shou (ripe or “cooked”). Sheng Pu-erhs are aged slowly over time through a gradual fermentation process, and then either left loose or pressed into tea cakes. It is packaged and left to ferment slowly as it ages. A sheng Pu-erh must age for at least 10 years before it is considered “ready” to drink by true connoisseurs. Much like wine, certain vintages/years are more prized than others. Sheng Pu-erhs tend to have a more nuanced, delicate flavor compared to a shou Pu-erh, and their flavor will change over time as they continue to ferment, darkening and developing a complex flavor profile that is simultaneously rich and smooth, earthy and sweet.

Shou Pu-erhs, on the other hand, are sold after undergoing an accelerated fermentation process and they are fermented prior to being packaged. The most common way to ferment a shou Pu-erh is to toss the leaves into a pile in a warm, enclosed space where they are kept hot and moist for an extended period of time. The leaves are then turned periodically to encourage fermentation. This process is often referred to as “wet piling” and can go on for months. Shou Pu-erhs are,  therefore, younger teas than sheng Pu-erhs, and are much faster to produce. Shou Pu-erhs tend to have the dark, robust, thick flavor most often associated with Pu-erh teas—a flavor profile that takes decades to achieve through a sheng Pu-erh’s natural aging process.

While sheng Pu-erhs have been around for centuries, shou Pu-erh is a fairly new type of tea. They first began being produced in the 1970s, and their popularity skyrocketed during the Pu-erh craze of the early 2000s.

We recommend steeping Wild Sheng Pu-erh for 3 minutes at 195°.

Ingredients: Puerh tea