Ive watched my share of videos making sheng. The step that causes me
to wonder is the steaming of the mao before the press. Generally
steam is hotter than boiling. So it seems to me it would also kill
any microbes ergo no fermentation. I thought initially the steam was
on the order of a vapor mister. However in several of my sheng there
are pegs on the backside designed to let the steam escape when
pressed. I came across a website that refers to sheng as unfermented
green. I also came across a video showing a 52 sheng. It was in the
paper wrapper which contained a cellophane wrapper which contained the
puer. The video mouthpiece gently pulled it out and I was expecting
it to radiate or at least look moldy. It looked like any other shu.
Oh yes it was 3 grand an ounce.

Jim