Shou vs Sheng, and wet vs dry. Here is my understanding, and my confusions. Please help!
Sheng-Raw (traditional? not oxidized? fermented?)
Shou-Cooked or Ripe (newer method, oxidized and then fermented?)
Wet-storage style, established in the 70s in Hong Kong, in which the environment is significantly more humid that it traditionally has been, which ages the tea faster, but can also cause too much mold (unhealthy) and even ruin the taste
Dry-storage style, in which the conditions are less humid, leading to a slower maturation but usually "better".
I have read that the best method is a skilled blend of the two, preferably cyclical and seasonal. I mention wet and dry because of my confusion as to shou and sheng. I know that at some point in the 70s, a new process was introduced that sped up the aging process. Is this wet storage or is this shou? Has puerh always been split into sheng and shou? Does shou turn into sheng (I think not, since i am drinking 1988 shou as we speak)?
So what is the difference between how sheng and shou are processed, and why is there this split? Are both traditional? What is the method created in the 70s that made it possible to age puerh faster, but at a price, shou or wet?
Thanks, as always!