View Single Post
Old 01-15-2013, 01:37 PM   #23036
ProfCrash
Tea Enthusiast
ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.ProfCrash ought to be getting tired of karma fortunes by now.
 
ProfCrash's Avatar
 
Posts: 7,979
Karma: 72200923
Join Date: Jul 2010
Location: Somewhere in the USA
Device: Kindle1, Kindle DX Graphite, K3 3G, IPad 3, PW2
Cooked vs Raw

http://en.wikipedia.org/wiki/Pu-erh_tea

After picking appropriate tender leaves, the first step in making raw or ripened pu'er is an optional wilting/withering stage, thus converting the leaf to maocha = Raw

"Ripened" Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. = Cooked/Ripened
ProfCrash is offline   Reply With Quote