| Processing | Heat fixation, rolling and sun-drying; often followed by steaming and pressing. No wo dui stage. | Sun-dried leaves are moistened and fermented in carefully managed piles, then dried. The tea is sold loose or pressed. |
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| Flavour and colour | Young tea can be floral, grassy or fruity, with bitterness and astringency. Ageing changes the profile, but not on a fixed schedule. | Often woody, nutty or earthy, with a dark but clear brew. Bitterness and flavour can change from one infusion to the next. |
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| Caffeine and how you feel | Contains caffeine. Name, age and flavour strength cannot tell you the dose or predict how alert you will feel. | Also contains caffeine. Its mellow taste does not guarantee easy digestion or good sleep; choose the time and amount according to how you respond. |
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| A first gongfu brew | For young sheng, try 4 g per 100–120 ml, 90–95 °C and 10–15 seconds. Use less leaf or time if too strong; some teas suit hotter water. | Try 4–5 g per 100–120 ml, 95–100 °C and 10–15 seconds. Drain and adjust strength: shu can also be oversteeped. |
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| Storage | Drink now or follow its development. Protect from damp and odours. Age guarantees neither improvement nor rising value. | Flavour can change over the years, but unpleasant odours do not always disappear with time. Mustiness or mould is a reason to question the tea’s condition. |
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| Buying | Compare small samples and ask about harvest, pressing and storage. “Gushu” needs supporting detail, not trust in the word alone. | Taste the actual batch and check producer and storage information. Shu spans a range of prices; a low price does not rule out misleading labels. |
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