Shu Pu'er is a type of Chinese Pu'er tea that has undergone a special post-fermentation process that gives it special properties. Also known as "ripe", "black" or "post-fermented" pu-erh. Unlike shen puerh, which undergoes natural fermentation later, shu puerh undergoes an accelerated post-fermentation process.
The post-fermentation process includes through-ripening and fermentation of raw materials under the influence of moisture, heat and microorganisms. This process can take several months to several years, depending on the desired taste and quality of the producer. The purpose of this process is to soften the taste and create special aromatic notes in the tea.
Shu Pu'er has a characteristic rich, thick taste with hints of earth, mushrooms and wood. It can also have sweet, vanilla or chocolate nuances. Unlike shen puerh, shu puerh usually requires a long aging period to achieve a pleasant taste, and its taste is stable immediately after production.
Shu Pu'er also comes in a variety of forms, including slabs, cakes, bricks and other forms, making it convenient for storage and long-term maturation.
