Sheng vs. Shou – Differences, taste & fermentation of Pu-erh tea explained
Pu-Erh tea comes in two main varieties: Sheng (raw Pu-Erh) and Shou (mature Pu-Erh).
Both originate from the Chinese province of Yunnan – but differ significantly in production, taste and maturation.
Here you will learn about the most important differences and how to find the right tea for you.
Overview: Two species, one origin
Both Sheng and Shou Pu-Erh are made from the same tea plant:
the Camellia sinensis var. assamica from the Yunnan region.
The difference arises from the fermentation process –
that is, through the way and duration in which the leaves ripen.
What is Sheng Pu-Erh (raw Pu-Erh)?
Sheng Pu-Erh is the original, traditional form of Pu-Erh tea.
After picking, the leaves are steamed, rolled and dried in the sun.
Afterwards, the tea is pressed (e.g. into flatbreads or bricks) and naturally fermented for years.
This natural maturation often takes 5–30 years.
During this time, the taste constantly changes –
Young Shengs taste fruity, fresh, slightly tart .
while older shengs become soft, round and deep .
Sheng Pu-Erh contains many antioxidants and enzymes,
which remain active during the long ripening process.
It is therefore considered a "living tea" with increasing maturation potential.
What is Shou Pu-Erh (mature Pu-Erh)?
Shou Pu-Erh was only developed in the 1970s,
to imitate the lengthy maturation process of the Sheng.
In this process, the tea is fermented under controlled conditions after drying (Chinese: “Wo Dui”),
similar to composting, but hygienically monitored.
The leaves are layered moist, covered, and left to stand for several weeks.
microbiologically fermented at high temperature and humidity.
The result: a dark, mildly earthy tea with notes of wood, cocoa and forest floor.
Shou Pu-Erh is ready to drink immediately and is popular for its
soft texture and soothing effect .
Comparison: Sheng vs. Shou at a glance
| feature | Sheng Pu-Erh (raw) | Shou Pu-Erh (mature) |
|---|---|---|
| fermentation | Of course, over years. | Artificially accelerated (Where Dui) |
| Color of the infusion | Light gold to amber colored | Dark red to almost black |
| The taste | Fresh, fruity, slightly tart | Soft, round, earthy, mild |
| storage | Long-term maturation (5–30 years) | Ready to drink immediately |
| Main target group | Collectors, tea connoisseurs | Beginners, connoisseurs |
Fermentation & Microorganisms
While Sheng naturally oxidizes over time, Shou is deliberately fermented.
Microorganisms such as Aspergillus niger , Penicillium and Bacillus play a role in this.
a central role. These alter the chemical composition of the tea.
Studies such as Zhang et al. (2020, Food Chemistry) show that the microbial metabolites – so-called theabrownins – are responsible for the dark color and the gentle effect.
Another study by Li et al. (2021, Food Bioscience) describes how controlled fermentation promotes the formation of amino acids, polysaccharides and antioxidant compounds in Shou-Pu-Erh.
Taste & sensory differences
Sheng and Shou are like two sides of the same coin:
One is fresh, lively and complex – the other is round, deep and earthy .
- Young Sheng: grassy, floral, slightly astringent
- Mature Sheng: honey-like, sweet, mineral
- Shou: chocolatey, woody, mild, often with notes of dates or cocoa