Shucha, literally mature tea are a modern invention but which is better known in the West than the traditional Shengcha. It is since the 1970's, and according to some sources even earlier, that Pu'er Shucha is being produced. The leaves are subjected to an artificial process of post-fermentation induced by human influence (Rengong Houfajiao), which lasts for about two to three months. This process has been adopted from the ancient way of Heicha production, however it has been modified, improved and prolonged. Often, the teas are then pressed and dried, but they can also be sold as loose leaf tea. Shucha keeps on fermenting, just as Shengcha does, however it changes much slower than the latter. Old Shucha teas can be very expensive, just like Shengcha. In taste they change and mature, too: younger Shucha are really full and earthy, but less balanced than older teas of the kind.

Shucha, literally mature tea are a modern invention but which is better known in the West than the traditional Shengcha. It is since the 1970's, and according to some sources even earlier, that Pu'er Shucha is being produced. The leaves are subjected to an artificial process of post-fermentation induced by human influence (Rengong Houfajiao), which lasts for about two to three months. This process has been adopted from the ancient way of Heicha production, however it has been modified, improved and prolonged. Often, the teas are then pressed and dried, but they can also be sold as loose leaf tea. Shucha keeps on fermenting, just as Shengcha does, however it changes much slower than the latter. Old Shucha teas can be very expensive, just like Shengcha. In taste they change and mature, too: younger Shucha are really full and earthy, but less balanced than older teas of the kind.