Marlene wrote:There is a difference. Green pu erh or sheng/raw pu erh is composed of unprosessed leaves. Kind of like green tea
Marlene, the leaves to make raw pu erh are processed, they are steamed then pressed. Some ancient Chinese green tea were steamed and not fried like the Zheng Qing Lu Cha from Guangdong province.
Marlene wrote:Although I've been told that the term 'green' in refrence to pu erh tea in asian markets means it's been aged less than 3 years.
I live in China and I very often go to the biggest tea market in south east Asian. There, raw pu erh is called raw pu erh by pu erh vendors regardless of its age. And, it is the same with puerh collectors that I know.
Marlene wrote:In asian terminology, black is used for all pu erhs.
Could you let me know what is your source for this. Black is not
the asian terminology for all pu erh.
Marlene wrote:Black pu erhs are smooth, very earthy and mellow. They were invented in order to get the smooth taste of an aged green without the wait. Green pu erhs taste green and sharp at first, then as they age, they mellow out and get earthy.
A well stored aged raw puerh won't taste earthy, it is will taste woody (camphor, eucalyptus) but if it tastes earthy it is due to humidity.
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