Basic Overview of Sheng (Raw) Tea

Sheng tea is made by naturally aging fresh tea leaves without undergoing the pile-fermentation process. Raw tea has a more potent and stimulating character. Freshly made or recently aged sheng tea can have a strong bitterness, with lighter color and a yellow-green infusion. Sheng tea is suitable for drinking.

Benefits of Pu'er Shengcha (Raw Pu'er)

Pu'er tea is made from the large-leaf varietal of Camellia sinensis grown in certain regions of Yunnan Province, which is then processed into loose or compressed teas after post-fermentation. In the current market classification of Pu'er tea products, there are natural and academic classifications based on product characteristics.

Natural classification commonly refers to the unpile-fermented dried Green Tea as Pu'er Shengcha (raw Pu'er). Academic classification categorizes Pu'er tea as a processed tea, i.e., the tea that undergoes artificial fermentation, commonly known as Pu'er Ripe. Both types of tea offer many Health benefits, and the choice depends on personal preference.

Main benefits of raw tea include cleansing the intestines, lowering lipids, invigorating, reducing blood pressure, and aiding weight loss. It is suitable for younger people. However, due to the higher activity of its components, it may not be suitable for those who easily suffer from insomnia, fever, gastric ulcers, or pregnant women.

Pu'er tea has numerous benefits, but when drinking Pu'er tea, consider the following points (important to note):

1. For those prone to getting heaty, constipation, acne, and other symptoms of a “hot” constitution, you can drink raw tea or lightly fermented Pu'er tea. If you do not like the bitter taste and prefer ripe tea, remember to add white chrysanthemum flowers or honey during brewing, or even some lotus leaf.

2. Like green tea, raw tea is cool in nature, so it's not recommended for those with cold stomachs or poor digestive health! Only ripe tea has the properties to nourish and protect the stomach!

3. While Pu'er tea does aid in weight loss, its effectiveness varies from person to person. One should view Pu'er tea rationally, recognizing that it is not a magic weight-loss pill.

The weight-loss effects of Pu'er tea primarily come from regulating the digestive system, thereby enhancing the digestion and absorption of fats, which leads to fat consumption, often referred to as “scraping oil.” However, if you are not actually overweight but simply feel so, Pu'er tea won't be effective.

Moreover, the weight-loss effects of Pu'er tea will only become noticeable over long-term consistent consumption, without immediate obvious results, so don't give up too soon thinking it's ineffective.

4. Due to its digestive system regulation properties, some thin individuals with poor digestive health might find their digestive systems healthier after drinking Pu'er tea, potentially leading to a healthier body or increased weight gain. Overall, drinking Pu'er tea makes you healthier, provided you consume it correctly over an extended period.

Processing Steps for Pu'er Shengcha (Raw Pu'er)

Yunnan large-leaf tea fresh leaves – withering – pan-firing – rolling – sun-drying – steaming and pressing – drying:

Picking: Hand-pick one bud with two leaves for the best quality.

Withering: Spread out in a well-ventilated, shaded area to reduce moisture content to about 30%, usually placed on bamboo trays. The time required depends on the moisture content of the fresh leaves and the ambient temperature and humidity.

Pan-firing: Removes the grassy aroma and evaporates some moisture, making the tea easier to roll and shape during subsequent processing.

Rolling: Can be done by machine or by hand. This breaks down the cell walls of the leaves, allowing the tea juice to be more easily extracted during brewing, increasing the extraction rate. Also shapes the tea leaves.

Sun-drying: Dry the rolled tea leaves naturally under sunlight, preserving as much of the organic matter and active ingredients as possible. Sun-dried tea retains its original flavor and essence better.

Steaming and Pressing: Steam the sun-dried tea to moisten it before placing it into molds to form different shapes. This step extracts aromas and causes the tea's pectin to ooze onto the surface, aiding in shaping and imparting a unique aroma distinct from loose tea.

Drying: Control the moisture content to a level safe for storage, typically below 10% for Pu'er tea.

Differentiating Sheng (Raw) and Ripe (Cooked) Teas

Sheng (Raw) Tea

Process: After picking fresh leaves, they undergo pan-firing, rolling, and drying, resulting in raw loose tea. Further compacting and pressing creates compressed raw tea products. Color and Aroma of Tea Leaves: Ranges from green to dark green, with some turning yellowish-red. Freshly made tea cakes have no distinct aroma, but if exposed to high temperatures, they develop a roasted sweet aroma.

Taste: Strong and stimulating. If exposed to high temperatures, it has a clear, sweet, yet thin taste with slight astringency, similar to Taiwanese green tea.

Infusion Color: Predominantly yellow-green to light green.

Leaf Base: Freshly made tea products display green to yellow-green colors. The leaves are highly active, supple, and elastic.

Ripe (Cooked) Tea

Process: After picking fresh leaves, they undergo pan-firing, rolling, and drying, resulting in raw loose tea. Raw loose tea is then subjected to rapid artificial post-fermentation, including water-sprinkling and pile-fermentation, creating ripe loose tea (Pu'er loose tea). Further compacting and pressing creates compressed ripe tea products.

Color and Aroma of Tea Leaves: Black or reddish-brown, with some golden-yellow buds. Has a strong pile-fermentation aroma. Lighter fermentation produces a flavor resembling longan fruit, while heavier fermentation yields a damp straw mat smell.

Taste: Rich, sweet water with little to no bitterness or astringency. Brews for a long time.

Infusion Color: Lighter fermentation produces mostly deep red, while heavier fermentation yields black.

Leaf Base: Undergoes water-sprinkling and pile-fermentation. Lighter fermentation results in reddish-brown leaves that are not very supple. Heavier fermentation produces dark brown or black leaves that are harder and brittle.