Pu-erh is a distinctive post-fermented tea traditionally associated with Yunnan, China. It is made from tea leaves that undergo microbial and enzymatic changes after the initial processing, allowing the tea’s character to develop over time.

There are two main types of pu-erh, and they are made differently:

1. Sheng (raw) pu-erh is the traditional style. Fresh leaves are picked, allowed to wither, heated to slow enzymatic oxidation, rolled, and sun-dried to produce a semi-finished tea called mao cha. The mao cha may then be steamed and compressed into cakes, bricks, or other shapes. Over months and years, microorganisms, moisture, oxygen, and chemical reactions gradually transform the tea.

Typical process:
Picking → Withering → Heating → Rolling → Sun-drying → Mao cha → Steaming/compressing → Aging

Young sheng can taste fresh, floral, fruity, vegetal, bitter, or astringent. With suitable aging, it can become smoother and develop woody, dried-fruit, herbal, or other complex characteristics.

2. Shou (ripe) pu-erh uses an accelerated fermentation process developed to produce some of the characteristics associated with aged tea much faster. After mao cha is produced, the leaves undergo wet-pile fermentation (wo dui). Tea is piled together, moisture is added, and temperature and humidity are carefully managed. Microbial activity transforms the leaves over a period of weeks.

Typical process:
Picking → Withering → Heating → Rolling → Sun-drying → Mao cha → Wet-pile fermentation → Drying → Sorting → Loose tea or compression

Shou pu-erh is usually much darker and commonly has earthy, woody, smooth, sweet, or date-like notes.

A simple way to remember the difference is: sheng develops gradually through aging; shou uses controlled wet-pile fermentation to accelerate transformation.