Sheng

Pu'er tea is unique among teas in that it improves with age, becoming richer and more fragrant over time. When stored properly within a reasonable timeframe, the flavor of Pu'er tea deepens and matures. There are two types of Pu'er: raw (sheng) and ripe (shou). Each has its own distinct taste, with some preferring the pure sweetness of raw Pu'er and others the rich depth of ripe Pu'er. Without considering taste differences, which type is better for long-term storage? Let's explore this question. Long-Term Storage of Pu'er: Raw Teas Have Greater Potential for Transformation The most significant difference between raw and ripe Pu'er lies in their production processes. Compared to raw Pu'er, ripe Pu'er undergoes an additional step known as wet-piling fermentation. Although this step involves simply adding water and allowing the tea to ferment, it triggers complex biochemical changes through enzymatic reactions, microbial fermentation, and moist heat effects. During these three processes, the chemical composition of the tea changes rapidly, transforming the internal substances of the Pu'er. The higher the degree of fermentation, the greater the transformation of internal substances during the wet-piling process. This means there is less material available for further transformation later on, significantly limiting the…