Why it is important to learn history and the basic tea theory when learning tea? It’s simple, so you can justify the information is true or false. For example,
A riped Puerh claimed older than 50 years, is it true or false?False!
- The manually piling fermentation process to accelerate the post-fermentation flavour and taste of Riped Puerh (Shou Puerh) was successfully developed in 1975. The technique was only mature for massive production in 1984.
- the post fermentation process can indeed transformed the color:
- Raw puerh (Sheng Puerh) becomes to dark color and the flavour becomes more intense,
- the color, flavour and taste of Riped Puerh are not same as aged Raw Puerh
- The color of leaves:
- Aged raw puerh (sheng puerh) will become dark grey olive green color;
- Riped puerh (shou puerh) is in dark brown or dark brownish copper color.
- The color of tea liquid:
- Raw puerh : in yellow series, i.e. yellowish amber, orange amber
- Riped puerh: Brownish red, wine red, dark red or even in liver brown
With years of storage and post fermentation, raw puerh (sheng puerh) remains as aged puerh but won’t become a riped puerh (Shou Puerh).