Introduction and History
Darkening tea leaves to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. Darkened tea is still the major beverage for the ethnic groups in the southwestern borders and, until the early 1990s, was the third major tea category produced by China mainly for this market segment.
There had been no standardized processing for the darkening of pu'er tea until the postwar years in the 1950s, where there was a sudden surge in demand in Hong Kong, because of the concentration of refugees from the mainland. In the 1970s, the improved process was taken back to Yunnan for further development, which has resulted in the various production styles today.
In recent decades, it has become more common for the crude tea to be sold as a finished product before it is darkened. This is called sheng cha, or "raw tea". The tea leaves are supposed to be darkened gradually through exposure to environmental elements during storage. The truly post-fermented type has thus been given a relative name, shu cha, or "ripened" tea. Whether sheng cha or shu cha, appropriate selections of pu'er can mature to acquire improved taste.
Read more about this topic: Pu-erh Tea
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