Pu’er tea holds a unique place in Chinese tea culture, with its two main types—Sheng Pu’er (raw) and Shu Pu’er (ripe)—offering distinct experiences. While Sheng Pu’er has a fresh, lively profile, Shu Pu’er’s extra fermentation gives it a rich, mellow character. But despite its smooth reputation, some people find Shu Pu’er surprisingly “dry” or irritating, experiencing a sensation often described as saliva being drawn out of the mouth, leaving a parched feeling that worsens with each sip. Let’s explore why this happens, focusing on four key factors that influence this effect.

1. The Role of Blending in Shu Pu’er and its Effect on Dryness

Blending, or 拼配, is an essential part of Shu Pu’er production, designed to achieve a balanced, harmonious flavor. Within the Pu’er tea community, there’s long been debate between “pure material tea” (single-origin) and “blended tea.” Some tea drinkers consider single-origin teas to have a natural purity, while blended teas, sometimes viewed as “random mixes,” are seen as low quality.

In reality, blending enhances depth, complexity, and fullness in Shu Pu’er. Rather than diminishing quality, blending allows for a more layered taste experience. As the saying goes, “one mountain, one flavor; a hundred mountains, a hundred flavors” (一山一味，百山百味). Leaves from different mountains, seasons, or leaf ages each contribute unique characteristics, and blending them brings out a fuller range of flavors. Common blending factors include:

• Mountain Region: Different mountain areas yield unique profiles, from floral and sweet to woody and smoky. Blending these adds complexity and smoothness.
• Harvest Season: Spring leaves tend to be lively and flavorful, while autumn leaves are subtler. Combining these balances the tea’s flavor and reduces harshness.
• Leaf Age and Type: Mature leaves provide depth, while younger leaves are lighter and more delicate. Using both types creates a smooth, full-bodied tea.

However, if the blend ratio isn’t precise, the tea’s balance can be thrown off, often resulting in a drying sensation known as 燥感. For example, a blend with too many young leaves can produce a sharp or astringent taste that creates a 锁喉感 (suo hou gan), or “throat lock,” making it feel like saliva is being drawn out. Achieving the right blend ratio helps prevent this sensation, creating a richer and more harmonious tea experience.

Pre-Piling vs. Post-Piling Blending

Blending in Shu Pu’er production can happen before or after fermentation. Pre-piling blending mixes different leaves before they are fermented, allowing the blend to age together. Post-piling blending, on the other hand, happens after fermentation, allowing tea masters to adjust based on the leaves’ final character. However, without careful management, post-piling blending can produce that “locked throat” feeling, disrupting the intended smoothness. When done well, both methods enhance the tea’s complexity while preventing dryness.

2. Cold Water Piling: The Fermentation Process and its Impact

Cold water piling, or “wet piling,” is key to Shu Pu’er’s transformation, giving it its characteristic earthy, mellow flavor. This process involves moistening sun-dried green leaves and piling them to start a controlled fermentation lasting 30–40 days. During this stage, chemical changes reduce bitterness and soften the flavor, yielding Shu Pu’er’s signature depth.

However, this piling process also generates residual heat, known as “pile fire” or 燥火气 (zao huo qi), which can lead to dryness if the tea is consumed too soon after piling. This heat can cause a parched feeling in the mouth, as if the tea is drawing out moisture. Much like fresh-baked bread that needs cooling, Shu Pu’er benefits from a resting period after piling. Usually, six months to a year allows the tea to mellow, dissipating residual “pile fire” and minimizing dry sensation 燥感.

When Shu Pu’er is rushed to market without sufficient resting, the “pile fire” remains, resulting in a harsh, drying effect. A minimum six-month rest period helps the tea develop a richer, smoother profile and reduces any “pile smell,” revealing the tea’s true character.

3. High Drying Temperatures

After fermentation, Shu Pu’er undergoes drying to stabilize its form. Traditionally, this was done by air drying or sun drying, which helps retain moisture balance and aging potential. Modern commercial methods, however, often use drying rooms set at 40–50°C for quicker processing.

When drying temperatures are set too high (above 60°C), the tea can become overly dry, resulting in a “locked throat” sensation. High-heat drying depletes the tea of essential moisture, creating a scratchy feeling in the throat. Slow, low-temperature drying preserves Shu Pu’er’s smooth texture and enhances its ability to age gracefully. The gradual approach helps the tea develop a balanced, mellow profile that minimizes dryness.

4. Additional Factors: Storage and Handling

Even after production, proper storage is crucial to maintaining Shu Pu’er’s quality and reducing dryness. Exposure to moisture, direct sunlight, or poor air circulation can compromise the tea, sometimes leading to stale or dry sensations when brewed.

Storing Shu Pu’er in a cool, dry environment with moderate ventilation helps preserve its flavor and prevents excessive dryness. However, if stored improperly, the tea may develop a rough mouthfeel, producing a scratchy sensation rather than the smooth experience Shu Pu’er is known for.

Tips for Brewing Shu Pu’er to Minimize Dryness

The way Shu Pu’er is brewed can greatly impact its mouthfeel. Here are some tips to avoid enhancing dryness during brewing:

• Awaken the Tea Before Brewing: A process called “awakening the tea” can help reduce dryness. By breaking up the tea cake and allowing it to air out for a week or two in a ventilated space, the tea’s balance improves, softening any harsh notes. When you’re ready to brew, start with a “wet awakening,” where you rinse the leaves in hot water before the first infusion. This quick rinse helps “wake up” the flavors, softening the tea and minimizing any roughness from storage.
• Pour Close to the Tea Surface: When pouring hot water, avoid pouring from a high angle, as this can disrupt the leaves and increase bitterness and dryness. Instead, pour close to the tea leaves to ensure a gentle infusion, which enhances the tea’s smoothness.

Final Thoughts

Shu Pu’er’s rich, smooth character is shaped by many factors, from blending and fermentation to drying and storage. Understanding the complexities behind its production helps us appreciate how each stage impacts its mouthfeel and flavor. With careful attention to blending ratios, fermentation time, drying methods, and storage, we can experience the full depth of Shu Pu’er without the dryness or irritation that can sometimes occur. Have you noticed dry sensation 燥感 in Shu Pu’er? Share your experience and tips in the comments!