Pu-erh Tea — Sheng vs Shou (普洱茶 — 生茶 vs 熟茶)
Yunnan Province — ancient tea horse road tradition
Pu-erh is the only tea category defined by microbial transformation rather than plant oxidation. Sheng (raw) pu-erh ages naturally over years to decades — young sheng is bitter-astringent with stone fruit notes; aged sheng (20+ years) becomes mellow, deeply complex with camphor, dried fruit, and aged leather. Shou (ripe) pu-erh is accelerated-fermented using a pile fermentation process (wo dui) to simulate aging — earthier, mushroom-like, ready to drink immediately.