Raw pu'er (sheng) is sun-dried and pressed without fermentation, producing a yellow-green liquor with strong, returning-sweet taste. Ripe pu'er (shou) undergoes pile fermentation (50-55°C for 25-45 days), resulting in a dark red liquor with smooth, mellow taste. Beginners should start with ripe pu'er.
This article is currently available in Chinese. English translation coming soon.