Sheng Pu-erh
Also known as Raw Pu-erh, Sheng Pu'er, Sheng Cha
The raw form of pu-erh from Yunnan, made from the large-leaf Assam-type tea plant. The leaves are withered, pan-fired, rolled and dried in the sun, then often pressed into round cakes. Unlike shou pu-erh, it is not pile-fermented: it changes slowly as it ages, over years or decades.
Taste
Fresh and floral, often bitter when young; earthier with age
How to brew
Often brewed gongfu-style in a small teapot or gaiwan. The leaves are usually rinsed once before the first infusion.
Cultural background
In China, pu-erh counts as a dark tea (hei cha), because it ferments over time. Not everyone agrees: young raw pu-erh is close to a green tea, and some argue that pu-erh deserves a category of its own. Well-aged raw pu-erh is valued highly. Since 2008, only tea from Yunnan's large-leaf plant may be called pu-erh.
Where to drink it
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See also
Sources
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