Raw vs Uncooked


One of the intentionally aged teas, Pu-Erh has a loyal following.

Raw vs Uncooked

Postby Ti » Jul 13th, '08, 18:59

What is the difference between raw and uncooked pu?
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Postby scruffmcgruff » Jul 13th, '08, 19:04

Same thing. :)
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Postby Ti » Jul 13th, '08, 19:10

Thanks. I suspected as much, but I don't like to guess at stuff.
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Postby brandon » Jul 13th, '08, 20:06

Synonyms:

cooked/shu/ripe
uncooked/raw/sheng/green
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Postby Ti » Jul 13th, '08, 20:18

brandon wrote:Synonyms:

cooked/shu/ripe
uncooked/raw/sheng/green

Cool ... thanks.
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Postby chrl42 » Jul 14th, '08, 09:52

Originally, Shu 熟 cooked, wasn't indication of what we know as,
Aged Sheng 生 raw, was indication of Shu, until uninformed Puerh sellers dominate the market and use a false term.

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.
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Postby Salsero » Jul 14th, '08, 10:56

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?
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Postby chrl42 » Jul 14th, '08, 11:30

Salsero wrote:
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
http://puertea.org/Get/cyzc/10181283.htm
That's Yunnan Puerh organization, seperates Shu as 'Sheng-turned-Shu' and 'speed-fermenting Shu'
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Postby Salsero » Jul 14th, '08, 11:49

OK, now I understand. Thanks so much for this information. Speed fermented puerh is a handy term!
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