Shou Cha or Shu Cha?
In the recent couple of decades, pu’er dark teas that are produced with the piled...
post-fermented tea
From Shengcha to Shu Cha, a Microbial Change
Shengcha pu’er looks and tastes differently from its dark colour cousin, shu cha pu’er. Yet...
“Raw” Puer or “Cooked” Puer?
The expression “shengcha” initially refers to the dried tea leaves of the puer variety that were meant to go through further processing, such as steaming for compressing or post-fermentation…
Shu Cha
Shu cha ( Chinese: 熟茶 ) is a relatively new term that came about as...
From Crude Provision to Treasure: Origin of Dark Tea
The development of the technique for the modern classic post-fermentation process was developed in Hong Kong by tea merchants after WWII, converting…
Post-fermented Tea (dark tea)
• orientation • production • tasting notes • origin • buying tips • tea list...
Puer, a Post-fermented Tea
Puer, formally spelled as Pu’er (pǔ-ěr) 普洱, aka Po Lei, Bolay, Pu-erh, Pu Er, Chinese restaurant tea...
Tea List Gallery: Pu’er and other Dark Teas
Dark teas include a number of varieties beyond the more popular subcategory of Pu’er, and...
Pu’er: Myth of Origin & Reality of Blending
Differentiating facts from myths The pu’er that I have grown up with in Hong Kong...