Tea connoisseurs and enthusiasts often encounter an intriguing choice between two distinct types of tea: ripe (shou) and raw (sheng) teas. Both types possess their own unique characteristics, ranging from appearance to taste, and each demands a different brewing technique to fully unlock their flavors. Let’s embark on a comprehensive journey to understand these differences and explore the optimal methods to savor each type of tea.
Visual and Physical Characteristics
Ripe tea, commonly recognizable by its black or reddish-brown hue, often features a glossy appearance, especially in well-aged cakes. Some parts of the leaves might exhibit a golden or dark golden color. Raw tea, on the other hand, predominantly showcases shades of green, with variations in color from green to dark green and occasional hints of yellow or red, particularly visible in the bud.
Divergent Production Processes
Raw tea is produced through a relatively simple process, involving withering, drying, and fixation of the leaves, which are then shaped and compressed. In contrast, ripe tea shares similarities in initial processing but undergoes an additional step: the “wo dui” or wet piling process. This fermentation process, which can span months or even years, significantly alters the tea’s flavor and appearance before compression.
Aroma and Flavor Profiles
Freshly brewed raw tea can present a subtle aroma and a slightly bitter taste. However, with aging, raw tea evolves, emitting a delicate jujube-like fragrance, providing a smooth mouthfeel with a strong and enduring aftertaste. Ripe tea, when fresh, might exhibit fermented odors, but as it ages, it develops a mellow taste with a hint of aged aroma.
Brewing Techniques for Optimal Enjoyment
For ripe tea, an ideal brewing method involves an initial rinsing step. Pour hot water over the leaves, allowing them to steep for a few seconds to awaken and prepare them. Then, pour out the tea, preventing over-steeping to avoid a bitter taste. Following this, pour freshly boiled water over the leaves, allowing them to steep for a short period, typically around 15 seconds, before pouring and enjoying the resulting infusion.
Boiling Method for Raw Tea
Raw tea is best enjoyed through a boiling method. Unlike ripe tea, raw tea does not require an initial rinsing step. Boil water in a pot, add the tea leaves, and let them simmer for around three minutes, followed by an additional minute on low heat. A strainer can be used to prevent the leaves from pouring out into the serving pot. The resulting infusion can be savored directly after boiling.
By understanding and employing these distinct brewing techniques, tea enthusiasts can uncover the unique qualities and flavors that ripe and raw teas offer. The journey of exploring the intricacies of each type provides an enriching experience for tea lovers, allowing them to appreciate the diversity and depth that the world of tea has to offer.