Колекція пуеру

Sheng (raw) pu-erh is pressed and aged naturally over years or decades, evolving from bright and astringent to deep and honeyed. Shu (ripe) pu-erh undergoes an accelerated fermentation called wo-dui that produces a dark, smooth, earthy cup in weeks rather than decades. Both start from the same sun-dried Yunnan maocha.

There is no hard expiration. Properly stored sheng pu-erh continues to improve for 30–50 years or more, with some vintage cakes from the 1950s still drinking beautifully. Shu pu-erh also benefits from 5–15 years of rest, which rounds off any residual wo-dui earthiness.

Keep cakes in a clean, odor-free space with moderate humidity (60–75%), stable temperature (20–28°C) and gentle airflow. Avoid plastic wrap — pu-erh needs to breathe. A dedicated shelf or cardboard box works well for a small collection.

Not necessarily. Age improves a tea only if the raw material and storage are both good. A poorly stored cake will taste flat or musty regardless of age, while a high-quality young sheng can be a thrilling drink on its own terms. Taste across ages to find what you prefer.

Use 7–8g of leaf per 100ml gaiwan. Rinse once with boiling water and discard. Steep at full boiling (100°C) — start at 10 seconds for shu or 8 seconds for young sheng, adding 3–5 seconds per infusion. A good pu-erh will comfortably yield 10–15 infusions.