shah82 wrote:I did eventually remember that the old teas, like some of the 70's and 80's Dayi and Xiaguan having blended shu into sheng. Have never really counted the 8972 since it looks like it's mostly shu.
According to some books I've read, it's as far back as the 20s or 30s that some ripe material was blended in (20-30% seems to have been common).
And a lot of later period bricks are said to be 50/50.
Also, some ripe teas are less heavily "cooked" than others.
That said, I think there's some mixing up terminology between here between oxidation and fermentation (as in the natural aging process, or in the making of ripe tea). Oxidation is part of this process, but it's not all. When people complain about raw pu'er that has been intentionally partially oxidized to taste better when it's young, that's a very different thing from ripe tea.