chrl42 wrote:However, the official term of Yunnan Puerh organization still follow the old tradition or other Puerh experts.
But it's ok not to know, cos original meaning won't be useful at all, at puerh shops.
I didn't follow very well what you were saying. What are the "official" terms used by the organization?
Like I said before, Shu indicates aged Sheng rather than speed-fermenting.
In 70's, speed-fermenting was born with a humidity, but that was in fact 'fake aged Puerh' as we all know of.
And from sometime unknown, we've been using the term 'Shu or cooked' to those teas. But Zhou Hong Jie, one of ten goverment appointed authorities on Puerh, points out in his book Shu was how aged Sheng was called yet changed its meaning to speed-fermented Puerh by uninformed sellers. But that is not how Puerh experts still perceive of Shu, but we all do.
If you are acquainted with Chinese letter, go to
That's Yunnan Puerh organization, seperates Shu as 'Sheng-turned-Shu' and 'speed-fermenting Shu'