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