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Sheng Pu-erh Vs. Shou Pu-erh

March 6, 2019

Have you always wondered what the key differences are between Sheng Pu-erh and Shou Pu-erh? Here at Art of Tea, our tea masters have created this guide to highlight the differences between these two types of Chinese fermented teas; giving you the knowledge and wisdom you need to enjoy them both to the fullest. To begin, it’s best to start with a brief description of what pu-erh teas actually are and where they came from:

What Are Pu-erh Teas & Where Did They Come From?

Pu-erh teas were originally cultivated in the province of Yunnan in southern China. Yunnan has been home to wild tea trees for hundreds of years and pressed tea cakes were exported from Yunnan to Tibet as early as the Tang Dynasty (618-907). Pu-erh tea is a post-fermented tea, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like wine or cheese, but many pu-erhs are able to retain their freshness for up to five decades. Pu-erh teas can be found in compressed brick form or in loose leaf form and can be made from both green and black tea leaves.

Pu-erh tea is made from a larger leaf strain of Camellia Sinensis called Dayeh, which are ancient trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and although they can be harvested year-round, the best time to harvest is in mid-spring. Various conditions and environmental factors can impact the flavor profile of pu-erh, resulting in a rich experience for the tea drinker’s palate. Pu-erh can be smooth, fruity, peaty, grassy, musky, herbal and earthy.

Sheng Pu-erh Tea

Sheng pu-erhs – or raw pu-erhs – are pu-erhs that are naturally fermented over a long aging period. Sheng pu-erhs are typically pressed into discs and are aged for at least 10 years before they are considered “drinkable” by tea masters. Well-aged sheng pu-erhs are generally favored by tea connoisseurs for their complex and subtle flavors, but the time required for proper ripening means they are the most expensive type of pu-erh teas. Ripened sheng pu-erhs as we know them today – pu-erhs aged and brewed without additives – were popularized in Hong Kong by immigrant populations after the Chinese civil war.

Shou Pu-erh Teas

During the 1970s, when the demand for pu-erh teas began to skyrocket and outpace the supply of aged sheng pu-erh available, tea makers were forced to come up with a solution. Master tea makers developed a technique to accelerate the fermentation process and imitate the unique flavor of sheng pu-erhs – this technique came to be known as shou pu-erh, or “cooked” pu-erh. To make shou pu-erh, the green maocha (tea that has undergone processing but not ready for retail sale yet) is heaped into a large pile. Tea makers often mix in a small amount of a previous batch of fermented tea to introduce desirable microbes, and then the leaves are left to ferment. This process works similarly to composting, with the dense tea leaf pile producing heat that encourages accelerated fermentation. The leaves are then turned regularly until they are fully fermented, at which point they may be pressed into cakes and are ready to drink.

Pu-erh Tea Benefits, Side Effects, and Caffeine Content

In China, pu-erh tea has long been consumed to achieve a wide variety of health benefits, such as improvements in heart health and reductions in cholesterol levels. It’s also said that pu-erh tea can help promote weight loss, enhance eyesight, stimulate circulation and soothe hangovers. Pu-erh tea may also fight oxidative stress, regulate blood sugar levels (a key factor in diabetes control), protect against obesity and possess anti-cancer activity. Pu-erh tea is said to contain lower levels of caffeine than other types of tea.

Explore The World Of Pu-erh Teas With Art of Tea Today!

If you’re captivated by the unique cultivation process of pu-erh teas but you find yourself wanting to know more, feel free to explore our Tea 101 page dedicated to the history and preparation of both sheng pu-erh and shou pu-erh. If you’re ready to dive right into the world of ancient fermented teas, stop by our tea shop today to discover our wide selection of deliciously crafted pu-erh teas.

 

Leave a Comment / Filed In: Brewing Tea, Tea Profiles
Tagged: Pu-erh, pu-erh tea

How to Plan a Tea Party

February 22, 2013

With spring almost here and warmer days upon us, it’s the perfect time to host an afternoon tea party. Spring is the season for tea parties! Follow these tips to help plan your own afternoon tea party.

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*Decide on a budget and theme. Do you want a formal or informal party? Spring themes often focus on spring holidays like St. Patrick’s Day or Easter. Other common themes are: “Alice In Wonderland” or “big hats for a garden party.”

*Finalize a date, time and location. Afternoon tea parties are typically around 2 to 5 p.m. Will the party take place indoors or outdoors, in a garden?

*Make a guest list and send out invitations accordingly. Evites (evites.com) are an easy, eco-friendly and free way to invite 10 or more people. Facebook (facebook.com) invites are also a great way to get the word out. If you’re having a more intimate gathering, it might be nice to get crafty with a handmade invitation or a phone call would suffice.

*Create the food and tea menus. Make sure to buy or make a variety of sweet and savory treats to complement the teas. Food infused with tea is an excellent way to showcase the tea. Try some of our favorites made by Katie Kirby, our social media maven. Click on these links to past posts for recipes: Matcha Cupcakes, Tea Truffles and Earl Grey Chocolate Cake.

Earl Grey Choc Cake Resized

Tea party menus typically include a mix of pastries and sandwiches. Think bite-sized appetizers or finger food. You can find many recipes on Pinterest.com with or without an account.

Select teas that will pair well with your food options. Here are Art of Tea recommendations:

Black Teas: Earl Grey, Earl Grey Crème, Tali’s Masala Chai, English Breakfast, Starry Night

White Teas: White Coconut Crème, Silver Needle, White Acai, Amore

Green Teas: Jasmine Pearls, Green Pomegranate, Happy Tea, Sencha

Oolong Teas: Mandarin Silk, Iron Goddess of Mercy, Plum Oolong

Pu-erh Teas: Naked Pu-erh, Pu-erh Tuo Cha, Coconut Cacao Pu-erh

Herbal/Tisanes: French Lemon Ginger, Egyptian Chamomile

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If you want to serve one tea at a time, we recommend tasting light to dark for a smooth transition for your palate. Take your guests on a tea journey starting with white; then green, followed by oolong and ending with black or pu-erh tea if adventurous. If you are new to pu-erh teas, refer to this two-part article on re-steeping pu-erh: Part 1 and Part 2. You should also have herbal blends available to accommodate guests who do not want caffeine.

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Lastly, since tea is the star of the party, you may want to share more fusions or unique teas like blooming teas such as Halo or Beach Flower. If you want to go a step further, you can make tea cocktails or tea-tinis! Check out these recipes from past posts: Happy Hour with AOT’s Blooming Teas and Hibiscus Cooler cocktails.

Learn about recommended steeping times. We recommend 1 tsp per every 8 oz.

*Make sure you have the proper teaware and accessories-teapots, teacups, kettle and water heater. Get some teaware tips from the last post on: How To Choose The Right Teapot. If you don’t have enough mugs, you can ask your guests to bring their favorite teacup, which will also add to the party décor.

Hope these tips were helpful! Enjoy sharing cups of tea with great company. Cheers!

-MELISSA CHUA

Melissa is the Business Development Manager at Art of Tea. Contact her directly with any feedback, ideas or questions via Google+.

Leave a Comment / Filed In: Arts and Crafts with Tea, Gifts, Holidays & Events
Tagged: Afternoon Tea, black tea, dessert tea, fusion blends, Green Tea, Oolong tea, pu-erh tea, Tea Party, white tea

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