taitea wrote:So in the most basic analysis:
Shu = fermented
Sheng = unfermented
Does Shu age to become Sheng, or do they remain completely different beasts their entire life?
Also, I don't understand why or how shus are fermented in the first place. Doesn't "fermentation" imply the conversion of certain chemicals into alcohol? If the shus ferment by being left out in the air, why don't all other teas?
ABx wrote:I wrote a paper for my blog as an intro to puerh that you might like:
I wrote this to cover as many of the questions that I see around from those new to puerh as possible, but please do let me know if there's anything you want to know so I can add it. The content is done otherwise (including being edited, though I might give it another once-over for wording), I just need to take some pics and make it look nice before I post it to my blog. So it doesn't look pretty yet, but the info is there
Any and all feedback is welcome
Bubba_tea wrote:Oy! There are so many 'how do I brew' questions - I vote that ABx's article there be FAQ'd / Stickey'd!!!
Actually, a FAQ would be great here with gong fu brewing instructions for hong / pu'er / oolong / etc as a sticky or FAQ for us novices...