What’s the difference between Ripe & Raw?
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What Is Pu-erh Tea?
Pu-erh tea (普洱茶) is a type of fermented tea that originates from Yunnan Province, China, and is named after the town of Pu'er, a historic tea-trading hub. Unlike green or black teas, which are consumed shortly after processing, Pu-erh undergoes a post-fermentation process that allows it to age like fine wine. The result? A rich, earthy, mellow tea that often improves in complexity over time.
Pu-erh is typically made from large-leaf Camellia sinensis var. assamica — a tea tree variety native to Yunnan — and is compressed into discs, bricks, or loose leaf form.
Raw vs Ripe Pu-erh: What’s the Difference?
There are two primary types of Pu-erh tea, each offering a unique experience:
1. Raw Pu-erh (Sheng 生茶)
Processing: Naturally aged over time with no artificial fermentation.
Taste: Starts slightly bitter and astringent when young, evolving into a smooth, floral, and subtly sweet brew after years of aging.
Aging potential: Can be aged for decades, becoming more valuable over time.
2. Ripe Pu-erh (Shou 熟茶)
Processing: Introduced in the 1970s using a “wet piling” technique to accelerate fermentation.
Taste: Smooth, earthy, mellow — often with notes of wood, cocoa, or damp forest floor.
Drinkability: Ready to drink immediately, no aging required.