Shou pu erh

Shou is the artificially fermented sub-variety of pu erh tea. It is produced when raw pu erh (mao cha) is aged under specific temperature and humidity so that the fermentation can be accelerated and completed within two or three months.

The technique was developed in the 1970s, initially as a way to imitate the qualities of naturally fermented pu erh. However, the variety became so popular it evolved into a separate style. This pu-erh is smooth and it usually has an earthy, strong, and rich flavor.