EN / RU
Sort by:
There are two types of Pu-erh: shu Pu-erh and sheng Pu-erh. Shu Pu'er is a dark strong tea with a woody earthy taste, notes of nuts, mushrooms and a million other shades in taste and aroma, as well as the dark color of the infusion: from cognac to the color of oil. Shu Puer technology was invented in the early 70s of the XX century. Since then, this tea has gained incredible popularity in China and beyond. The history of Sheng Puer production has more than 800 years.
Sheng Pu'er is made by drying tea leaves in the sun, steaming and roasting in a boiler or cylindrical oven. After that, the leaves are twisted and then dried in the sun. The resulting raw tea (Mao Cha) is then pressed or left in loose form. After that, the tea is aged in rooms with special conditions that allow Sheng Puer to mature and acquire a balanced multifaceted taste and aroma.
Sheng Pu'er is a pu'er whose dry leaf is light green in color. The taste of Sheng Puer partly resembles the taste of green and white tea, the taste profile ranges from sweet fruit and berry to more complex flavors inherent in aged sheng puers. The most popular forms for sheng and Shu Puer are pressed forms: pancake, brick, tocha (nest). Loose pu-erh can be found quite often, a striking example is Gunting and Da Jin Ya. The homeland and today the leader in the production of pu–erh is Yunnan Province, which is located in southwest China, on the border with Laos, Vietnam and Myanmar.