TeaForum.org

Ripe Pu-erh processing was first developed in Yunnan in the 1970s, at a time when both the techniques and raw materials were still in their early stages. It was created to address a problem: Yunnan large-leaf teas processed as green tea are very strong and bitter, which many people found hard to enjoy. By borrowing methods from traditional red tea processing, the Shu Cha technique reduces bitterness while increasing mellowness and natural sweetness.

Ripe Pu-erh is characterized by low astringency, a woody aroma, a natural sweetness, and a rich, smooth taste. From a modern scientific perspective, its special processing breaks down tea polyphenols into monosaccharides and water-soluble dietary fibers, making it not only delicious but also suitable for contemporary health-conscious lifestyles.

A good ripe Pu-erh follows two simple standards: it must be clean—free of any unpleasant flavors—and it must taste good, showing the proper mellowness, sweetness, and low bitterness that define Shu Cha.

I welcome friends to connect and share more about this fascinating tea.

I am very much a fan of ripe/shou puerh. I really enjoy the gentle plumminess and earthiness of some of the better varieties. I also enjoy the sharper and stronger flavors of some more powerful young sheng, but pot pot, I drink more of the ripe.

The best ripe reward some contemplation but also is friendlier when I am in too much of a rush for careful mindful brewing.

I have particularly enjoyed (and bought lots of) some ripe nuggets, Lao Cha Tou & related variants. I appreciate their functionality in my busier days so much.