From Maocha to brick in a few minutes, and literally hot off the press, the 250gm brick is a commissioned effort by Mr. Wang, based out of Guangzhou, who handles all the wheeling and dealing while the Bai’s make the orders. Mr. Wang says the Cantonese are demanding the Sheng Pu-Erh in large quantities again- after all, they prefer the real, slow, naturally aged Pu-erh. Made to naturally ripen in about 8 years in Guangzhou(translate: hot and humid), Mr. Wang no longer commissions Shu Pu-Erhs. Those are for the Mandarins in the North, he says with a quick sneer….
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