Came from the wrong assumption that Shou Cha is artificially aged Sheng Cha is also the implication that Shou Cha, as a “knock-off” of “aged” Sheng Cha, is more inferior. Though it is true that till recent years, Shou Cha uses very rough raw material that typically cost less. However, there’s no inherit reason why Shou Cha is the more inferior tea because it was not mimicking Sheng Cha in the first place. During our Pu Er webinar with Professor Zhou Hongjie from Yunnan Agricultural University, he mentioned that he looks forward to one day Shou Cha can sell for same or even higher price than Sheng Cha, that’s when we know that Pu Er industry has become normal and rational. Here we have to clarify that what he meant was that he hope Shou Cha raw material and processing can one day be on par with Sheng Cha and consumers pick teas they like not based on trendy concepts. But he said that after he first mentioned this a few years ago, he has seen a rise of concept teas such as gushu (old tree) Shou Cha, terroir-based Shou Cha came around in the market (basically similar trends with Sheng Cha but less credible) and they often quote him to justify the higher price, which is not exactly what he meant. #puer #puerh #shoucha #shengcha #gushu #teaknowledge #shupuer #shengpuerh (at Tea Drunk) https://www.instagram.com/p/CDpDzKXFs3Q/?igshid=hs6n2ewxt8wn
