Tea

Shu puer — 熟普洱 — is the 'ripe' or 'ready' puer, created to speed up the ageing process of sheng puer. The character 熟 means 'ripe', 'mature', 'ready', and that is the best way to describe its character: deep, soft, dark and calm. The modern production technology for shu puer was developed in the 1970s in Yunnan province. Its goal was to reproduce the effect of many years of natural tea ageing in a shorter time. To do this, the tea undergoes a special wet fermentation process (piling or wodui 渥堆), during which the raw material is stacked in large piles, moistened and its gradual ripening is controlled. Shu puer has a dark infusion, dense body and soft, rounded taste. Notes of earth, wood, nuts, cocoa, dried fruit or damp forest are often felt in it. Unlike young sheng, shu is usually less astringent and calmer to drink. It is a tea of depth, warmth and inner grounding. Read more about shu puer on the blog, but it can only be truly understood by tasting!