Sheng Vs Shou Pu Er Tea Shou tea is differentiated from sheng puerh in that it is fermented before it is packaged, compressed or sold for consumption. (you can learn about the fermentation process in "shou tea production", below.). Have you always wondered what the key differences are between sheng pu erh and shou pu erh? here at art of tea, our tea masters have created this guide to highlight the differences between these two types of chinese fermented teas; giving you the knowledge and wisdom you need to enjoy them both to the fullest.
Sheng Vs Shou Pu Er Tea There are significant differences between sheng and shou in terms of production process, character, taste, mouthfeel, and aroma. once you understand these distinctions, you'll realize that the focus shouldn't be on which one is better, but rather on how to choose the right one for you. But pu erh teas can also be delightfully rich, crisp, fruity, and even sweet. if you’re shopping for these unique teas, understanding the difference between these two basic types of pu erh can help you know what to expect. find out how fermentation makes pu erh different from all other tea types >>. The difference between sheng and shou pu erh is artificial fermentation. sheng pu erh is not artificially fermented before it is pressed into tea cakes or before it is packaged, while shou pu erh is artificially fermented to speed up the aging process. Shou (ripe) and sheng (raw) pu’er come from the same tea plant, camellia sinensis. both types undergo fungal fermentation. however, shou and sheng pu’er differ greatly in taste, smell, and their production methods. this post will discuss the differences between shou pu’er and sheng pu’er.
Sheng Vs Shou Pu Er Tea The difference between sheng and shou pu erh is artificial fermentation. sheng pu erh is not artificially fermented before it is pressed into tea cakes or before it is packaged, while shou pu erh is artificially fermented to speed up the aging process. Shou (ripe) and sheng (raw) pu’er come from the same tea plant, camellia sinensis. both types undergo fungal fermentation. however, shou and sheng pu’er differ greatly in taste, smell, and their production methods. this post will discuss the differences between shou pu’er and sheng pu’er. Sheng pu erh and shou pu erh represent two distinct styles of pu erh tea, each with its own production methods, flavor profiles, aging potential, and brewing recommendations. Sheng pu'er: use water at 85–90°c (185–194°f), steep for 20–30 seconds, and adjust steeping time based on taste. shou pu'er: use water at 95–100°c (203–212°f), steep for 30–40 seconds for a rich, bold flavor. sheng pu'er and shou pu'er offer two distinct journeys into the world of pu'er tea. Shou pu’er tea was invented in the 1970’s in an attempt to emulate the natural aging process of sheng pu’er tea in much less time. although these methods used to be closely guarded industry secrets, the process is now relatively well known and it turns out that the process actually isn’t that complicated. Whether it's the pristine freshness of sheng pu'er or the rich aroma of aged shou pu'er, they are both dazzling jewels in the millennia old treasure that is pu'er tea.