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Puer Tea

Pu'er traditionally begins with a raw product called "rough tea" (máo chá).

Two main styles of Pu'er production: a traditional, longer production process known as shēng (raw) Pu'er; and a modern, accelerated production process known as shóu (ripe) Pu'er.

Both of these forms then undergo the complex process of gradual fermentation and maturation with time.

As a post-fermented tea, Pu'er needs further aging to enhance its value and quality. Therefore, post-fermented tea is better to store at room temperature and is not recommended to be refrigerated at low temperature. Therefore, Pu'er tea can be classified by vintage year.

Usually, Pu'er is compressed into a round, flat, disc, puck-shaped tea cake, or small tea bricks, the size ranges from 100 g to 357g or more.

Ripe Pu'er is often described by its multiple layers of aroma: camphor (樟香), ginseng (参香), jujube (枣香), costus (木香), minty (荷香) or very aged (陈香).

Raw Pu'er is often distinguished by its floral (花香), grassy (草香), fresh (清香), herbal (药香), fruity (水果) or honey(蜜香)aroma.