Tools · classifier
Sheng or shu?
Five quick questions about the leaf, the liquor and the cup in front of you. No account, no upload — just a fast field read built from the same sensory markers covered in sheng vs shu — what actually changes.
Reads as
Sheng (raw) pu-erh
The answers lean toward the sheng profile: brighter or aged-but-still-recognisable colour, floral-to-woody aroma, and a bitterness that resolves into sweetness rather than being absent from the start.
This is a fast field read, not a lab test. Deeply aged sheng from tropical storage can converge toward a shu-like cup — the full article covers that edge case.
Reads as
Shu (ripe) pu-erh
The answers lean toward the shu profile: uniformly dark leaf and liquor, earthy-to-sweet aroma, and a smooth cup with little bitterness — the pile fermentation has already done its work.
This is a fast field read, not a lab test. The full article covers the chemistry behind each marker.
Real SKU · shop.puerh.app
Lǎo chá tóu
老茶头
在渥堆（*wò duī*）堆中自然形成的、富含果膠的緻密團塊 — 原本被當作副產品丟棄，現在則單獨銷售，帶來濃稠甘甜的茶湯，且對投茶量十分寬容。
Real SKU · shop.puerh.app
Gōngtíng pǔ'ěr
宫廷普洱
在十三級熟茶分類中的最高嫩芽等級 — 經過 *wò duī* 後篩選出的小而嫩葉，茶湯順滑，完全沒有某些飲茶人對熟普洱所預期的土壤沉重感。