What are the main types of pu-erh tea?
There are two main types of pu-erh: Sheng pu-erh is not oxidized (it is also known as “raw” or “green” pu-erh). Sheng pu-erh is traditional pu-erh, made to age for years before consumption. Mao Cha is the young sheng pu-erh, which requires proper storage and aging. This is cheaper than naturally aged sheng pu-erh, which can be consumed immediately or allowed to age even longer. Shou pu-erh, on the other hand, is made to be enjoyed immediately. Invented by enterprising tea artisans in the 1970s who needed a way to satisfy growing demands for ready-to-drink pu-erh, shou pu-erh is oxidized (thus, it is also known as “black” or “cooked” pu-erh) to accelerate the aging process. Shou pu-erh is generally not as complex as sheng pu-erh, but it is much more affordable and can be drink within two or three years.
