Puer shu tea (cooked) cake 100g

The shu category is a variant within the type of puer tea that exploits the biological activity of certain bacteria during processing to create a distinct flavor profile. 

This fermentation practice has a fairly recent history and was developed to try, in less time, to emulate the flavors and body of the drink that was obtained by infusing very aged puer sheng or raw leaves. 

This attempt failed to convince aged puer drinkers but thanks to its flavors it still won over many drinkers and as a result can be found easily at many tea retailers today. 

This tea is also called "cooked" puer because to allow a good fermentation the leaves are kept covered and an attempt is made to ensure that the exothermic chemical reactions that occur in that phase lead to keeping the vegetable mass at temperatures around 50 degrees Celsius. .