Sheng Puerh is translated as raw, green or rare Puerh. This type benefits most from ageing, and the tea liquor changes colour from a very light tone to richer oranges and golds.
Sheng Puerh raw tea leaf traditionally receives very little processing beyond wilting and drying. Drying is typically in the direct Yunnan sun depending on the weather and the size of the production facilities. Sheng Puerh is commonly pressed in tightly packed forms such as cakes.
There is a lot of different views on how and when these teas should be enjoyed. Traditionally the local ethnic groups would drink them fresh and as such not store for long periods, however many modern consumers believe the teas should be kept and stored ideally for at least 3 years before drinking.
Learn more about Sheng Puerh here: Puerh Tea: The Basics and Shu Puerh Production
