Ripe Pu-erh Tea is a sub-type of Pu-erh tea that has undergone a “wet piling” process. Wet Piling aka “wo dui” was originally applied to Pu-erh in the 1970’s as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erhPuer tea is often compressed into cakes or other forms. If the cake is pliable or easy to break apart by hand, tease the leaves apart and place them into the teapot. Allowing more surface area for your puer tea will lessen brewing times and allow for a more even steeping experience.Shop online ripe pu-erh, or shu pu’er tea at Real Pu-erh store. Wide selection of authentic Yunnan ripe pu-erh teas such as loose leaf, cake, mini tuo cha and brick.Shu ( ripe ) or Shou Pu-Erh tea. The wò duī fermentation process is an accelerated fermentation into “ripe” shou cha. Originally developed by the Kunming Tea Factory in 1973 and then continued by Menghai factory. Yunnan shu pu-erh tea from Menghai , Bao Shan, , Lin Cang, Pu’er ( Simao ) and Myanmar.The article Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea will help you to know the difference between Raw Pu-erh and Ripe Pu-erh. Because many Pu-erh teas come in compressed form, it is often required that you pry the compressed Pu-erh tea flakes from the cake or brick to brew the tea.They are small tea cakes of ripe Pu-erh tea flakes harvested in 2009, compressed into the bowl shaped cake which you can easily drop into a cup or teapot for a quick and easy brewing of your Pu-erh tea time. Each tea cake is individually wrapped for convenient storage that will make the Pu-erh tea last much longer and easy to carry.Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea Pu’er tea is divided into raw tea and ripe tea rely on whether it is fermented, different crafts also giving them differences in appearance, taste and fragrance.Pu’er or pu-erh is a variety of fermented tea produced in the Yunnan province of China. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 hēichá (literally, ‘black tea’) commonly translated as ‘dark tea’.With different spelling, puer can be also writen as puerh, pu erh, pu er, etc. Puer tea can be pressed into a number of shapes and sold, it can be loose leaf, cake, brick or tuocha. Here show you is 2012 year shu puer tea cake 357g from Yibang tea mountain.