Customer Question: How do you tell the difference between raw tea and ripe tea? Whenever I buy tea, the shop owner always talks about raw tea, semi-raw tea, ripe tea, and so on. It seems like ripe tea tastes smoother and richer, while raw tea is lighter. But I’ve always had this question: what is the actual difference between raw and ripe tea, and how can you tell them apart?
Chang-Hsing Tea: Hello. After tea leaves are processed into loose-leaf green tea (maocha), an additional step is carried out to reduce moisture content and make transportation and storage easier. This process is called charcoal roasting (firing). Firing serves two main functions: first, it reduces moisture content, making the tea easier to transport and more durable for storage. Second, it alters the flavor profile of the tea. Tea leaves that undergo firing experience a transformation, resulting in a more layered and richer taste.
Firing is categorized into light or heavy levels based on duration and temperature. We refer to unroasted or lightly roasted tea as raw tea (shengcha), while medium-roasted and heavily roasted tea is called ripe tea (shoucha). Raw tea tastes closer to the original flavor—refreshing, floral, and sweet. Ripe tea, on the other hand, is smoother, richer, and generally more resistant to multiple infusions compared to raw tea. Teas with a heavier roast often feature a subtle charcoal note and a more complex mouthfeel.
So, which one tastes better, raw or ripe tea? It really comes down to personal preference. As mentioned earlier, ripe tea is richer with a lingering sweet aftertaste, while raw tea is more refreshing and aromatic. If you prefer a bolder, full-bodied tea, go for a medium or heavy roast. If you love the natural, original flavor, choose raw tea. Looking at the current Taiwan tea market, floral and light-aroma teas are quite popular, including Pouchong tea and high mountain teas, which are typically made into raw tea. However, the rich and smooth character of ripe tea still has a very loyal following.