The Making of Tea Series Pt.4

Vorwort des Autors

Pu-erh is not just tea — it is a living organism that keeps evolving long after production. Shen and Shu pu-erh represent two paths: natural aging and accelerated fermentation. In this article I explore the leaves, the transformation, and the deep cultural meaning behind these unique teas.

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Welche Blätter werden verwendet?

• Old-tree (Gushu) leaves for premium teas.
• Young plantation leaves for commercial batches.
• Thick, robust leaves suitable for fermentation and aging.

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Produktionsschritte

Pu-erh is traditionally made from Camellia sinensis var. assamica, the large-leaf tea trees of Yunnan.
Producers use:

1. Shen Pu-erh (Raw Pu-erh)

1. Withering
2. Fixing (Kill-green) — lighter than green tea.
3. Rolling
4. Sun-drying — unique to pu-erh; creates maocha.
5. Pressing — into cakes, bricks, mushrooms, etc.
6. Aging — natural microbial fermentation over time.

2. Shu Pu-erh (Ripe Pu-erh)

Follows initial sheng steps until maocha, then:

1. Wò Duī (Wet Piling) — controlled microbial fermentation under heat and humidity for 30–60 days.
2. Turning and monitoring
3. Drying
4. Pressing

Shu pu-erh is essentially rapid-aged.

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Alterungsprozess

• Shen pu-erh:
  • Ages naturally for 10–50 years.
  • Flavours evolve from green and sharp to sweet, woody, and deep.
• Shu pu-erh:
  • Best after 3–7 years, when post-fermentation stabilizes.
  • Smooth, earthy, mellow from early on.

Proper storage (ventilated, dry, odor-free) is crucial.

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Schmecken

Shen Pu-erh

• Young: bright, grassy, fruity, astringent.
• Aged: sweet, smooth, woody, incense-like, sometimes “camphor” or “stone-fruit”.

Shu Pu-erh

• Earthy, dark, creamy.
• Notes of wood, dried fruit, cocoa, wet forest, or autumn leaves.

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Gesundheitliche Auswirkungen

Pu-erh teas contain microbial metabolites beneficial for digestion, lipid absorption, and gut health.

• Shu pu-erh is especially good for digestion and gentle evening drinking.
• Shen pu-erh boosts energy and clarity, with strong antioxidants and a very unique tea-drunk (chaqi) effect.