I meant "artificially" like shu. It never crossed my mind that there was a sheng-like, slow process, but it sure sounds very interesting. Now that you mention it, I have had some aged stuff that did not seem shu-like. It didn't seem like old sheng either, but it was a loose tea in small, consistent-sized pieces. BBB or MarshalN could undoubtedly enlighten us.wyardley wrote: My understanding is that liu'an (at least) can be either aged / post-fermented from green leaves, or artificially ripened.