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A raw pu erh or 'Sheng Cha' is pu erh that has been left to ferment naturally, this process is a gradual one. Over years the colour of the tea will darken, the flavour will transform from very bitter to exceedingly smooth.
A Shou or 'Ripe' Pu Erh is typically a raw Pu Erh that has undergone an accelerated fermentation process to simulate a naturally aged Shou Cha of around 10-15 years old. The tea leaves are picked and then undergoes a fermentation and oxidisation process.
The most expensive pu erh tea grown today can be found in a village called Lao Ban Zhang. Word has it that 100% LBZ ancient tree Mao cha (raw picked leaf) per Kilo will be 8000 RMB or £750! 1 kilo will make you 1 400g tea cake abouts.
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