"Raw puer" is a transliteration of the Chinese expression "sheng-cha" ( Chinese: 生茶 ). As an adjective, the word "sheng" means not cooked, not ripened, or alive. The expression "shengcha" initially refers to the dried tea leaves of the puer variety that were meant to go

2023年6月26日 · Hei cha and shou tea are both produced by harvesting tea leaves, putting them into a pile (often in a closed or semi-enclosed space), keeping them moist and hot for an extended period of time (say, 60 days) to encourage beneficial bacteria, yeasts and molds to grow, and 'turning' (using a pitchfork-like tool to mix) the pile often.

There are two main types of pu’er tea: Sheng Cha (raw tea) and Shou Cha (ripe tea). Both begin as Mao Cha (rough tea), a very lightly oxidized “large-leaf” green tea. This Mao Cha can be sold directly as loose leaf pu-erh, it can be compressed immediately to produce Sheng Cha or it can be aged first, then compressed into Sheng Cha.

Pu-erh is the most common type of fermented tea. This type of tea can either be aged using a traditional, longer method, which produces a tea known as sheng cha, or an accelerated fermentation process, which produces shou cha. Fermented teas like pu-erh are produced from the leaves of the plant.

2008年6月5日 · Huang Shan (Yellow Mountain) is a site of tremendous natural heritage in China and is home to the highest peak on the country’s eastern side. Tea makers in this area were the first to make green tea in the modern style of frying the leaves and finishing them as …

Learn about Pu Er (pu'er/Puerh) Sheng Cha, how it is proccessed, what makes the most expensive pu erh teas, and more.

Dark tea (chin. “hei cha”) is a post-fermenting green tea of large-leaved tea tree varieties (“Assamica” varieties) in Yunnan and neighboring regions. Accordingly, the method of processing dark tea is common wherever large-leaved tea tree varieties are native: Yunnan, Sichuan, Guizhou, Guangxi, aber auch Nordvietnam, Myanmar, north ...

Pu'er is subdivided in Sheng and Shu: Sheng Cha (raw tea), once dried, is softened by steam and pressed into cakes. Over years it develops its typical earthy flavour. Shu Cha (ripe tea) is fermented over several months in order to somewhat resemble in a relatively short time the taste that Sheng Cha develops over decades of aging.

Laos shengcha, or maocha, as my NGO contact precisely called it, has a high regard amongst Chinese pu’er producers. They paid good prices for it. Since new harvests are sent to Yunnan quite immediately, there is not much development in local tea culture, not to mention basic finish processing, packaging, nor any other phases of the tea trade.

Shop authentic ancient Pu Er (pu'er/Puerh) Sheng Cha from the best villages in Yun Nan. Mostly harvested from 200-600-year-old trees.