Sheng Puerh only get Old and Aged

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! 
Facts: 
  1. 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.
  2. the post fermentation process can indeed transformed the color:
    1. Raw puerh (Sheng Puerh) becomes to dark color and the flavour becomes more intense,
    2. the color, flavour and taste of Riped Puerh are not same as aged Raw Puerh
  3. The color of leaves:
    1. Aged raw puerh (sheng puerh) will become dark grey olive green color;
    2. Riped puerh (shou puerh) is in dark brown or dark brownish copper color.
  4. The color of tea liquid:
    1. Raw puerh : in yellow series, i.e. yellowish amber, orange amber
    2. 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).

By Mei Lan Hsiao

Even though her family has nothing to do with tea, but she learnt the importance of consuming tea correctly in daily healthy diet based on the Chinese traditional medicine principles in Yin-Yang and 5 elements from her family when she was very young. She entered the tea learning in Taiwan since 1985, left her root because of marriage in 1991 helped her to expand her learning from original inward-out views to 360 degree. She started to promote the authentic knowledge about tea and wisdom in Chinese tea culture in Belgium since 1995. Tea has always been and will continue be her best teacher. In front of Nature and Tea, she remains as an innocent child, a life-time learning student.

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