- This topic has 3 replies, 3 voices, and was last updated 11 years, 6 months ago by
.
Viewing 3 reply threads
-
Posts
-
-
If a fresh sheng cha is a lightly oxidised tea, will it become a post-fermented tea after some years? Because light color new sheng cha becomes dark color when aged. But it does not taste like shu cha puer even when aged. I tried the Raw Reserved and it is puer to me but is not shu cha puer, but is it post-fermented and therefore also another kind of shu cha puer? How to define?
-
-
-
when i freshly entered this business, my master told me many things about puer but no such things about sheng cha or shu cha. all puer are black color just different taste because of natural fermentation or wet fermentation. fresh sheng cha today are not puer tea, but the tea before turned into puer tea.
-
Viewing 3 reply threads
- You must be logged in to reply to this topic.
