Aha! I skipped over an article (the very introductory one, it seems). It appears that pu’er leaf handing is almost “anything goes” so far as to how it’s handled. Some places bake, twist, oxidize, etc.
This appears to regard shu.
Sheng, however, I still wonder how it is processed (if there is a norm, or if it is almost anything goes) and why the two are not in the same category.
Additionally, having discovered that article, I am wondering if we can know what methods are employed in the creation of some of TeaHong’s pu’ers. It would be interesting to see how they differ from each other and from other post-ferments so that a greater comparison could be made.
M.
