Pu-erh

large-leaf or CS Assamica

tea plants in Yunnan China

low temperature processing

loose leaves or pressed into various forms or shapes

can be enjoyed now and with potentials to transform later

avoid light, eg, store in paper box or clay/ceramic tea caddy;

in clean odourless environment

within reasonable ranges of temp. and relative humidity

with enough ventilation but not exposed to well-circulated air

separately store sheng and shu, and if possible further separate wet-stored and dry-stored ones

raw pu'er tea: initial processed tea leaves in loose or pressed forms

ripe pu'er tea: initial processed tea leaves went through a post "fermentation", in loose or pressed forms

raw pu'er to aged raw pu'er is like a green apple ripens to a red apple, whereas ripe pu'er is like apple jam. Raw pu'er will not turn into ripe pu'er after years of natural oxidation/fermentation.

packing more active ingredients than other teas. after long-time transportation under sealed conditions, pu'er may not taste as good as they should

after breaking a pressed tea and sampling, it is recommended to let the tea to acclimatize to local conditions before brewing (at least 2 days)

in old times, pu'er was made from drying freshly plucked leaves, just like white tea

new raw pu'er is like green tea

semi-aged raw pu is like oolong

aged raw pu'er is like black tea

post-fermentation in dark tea making produces ripe pu'er

heaping used in yellow tea making may also be found in pu'er processing, but there is a fine balance between tastes/flavours and body feels

break pressed tea into smaller pieces before brewing

take your time to separate leaves one by one, and this is a relaxing and calming process itself

leaf powders or tiny particles may cause extra bitterness and cloudiness in brewed tea. Please be aware of it and use modestly.