I think Leo’s categorisation of sheng puer as lightly oxidized tea refers to the sheng cha when it is produced. Original sheng cha is very slowly air wilt like bai mu dan. It should also be rolled like oolong and then dried. In the beginning I do not agree Leo’s classification but when I clearly think about it I think he is right. When sheng puer is matured it is blacken to become hei cha. The only puzzle to this logic is whether other matured tea should become hei cha as well? I don’t know. For example, Leo review matured Zhenghe bai mu dan and still classify it lightly oxidized tea. I have to find a logic to this too.
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