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Puerh Tea usually begins with a variety of leaf from exceptionally broad-leaved tea trees. Puerh Tea either left loose or compressed into cakes is then permitted to retain barely small amount of moisture and continues to ferment slowly over time. Puerh Tea was compressed into various kinds of shape mainly for transportation and storage purpose particularly during the ancient time while loose leaf Puerh Tea is convenient for preparation. Here we only listed the loose leaf aged Puerh Tea we selected for you.
Puerh Tea can also be categorized into either raw (sheng) or ripe/cooked (shou), depending on processing method or aging. Raw puerh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-raw variants as dark tea. The fact that puerh fits in more than one tea type poses some problems for classification. There is no criteria existing to determine how many years aged raw Puerh Tea should be categorized into dark tea instead of green tea. We put the only three years aged raw puerh tea among the dark teas while there must be people who think we should put them among the green teas. We think they are also right and here we shelve the difference.
The aging process adds a fascinating dimension into the puerh tea, maturing the tea into something richer, smoother, mellower and more complex but without loosing the original life of the young fresh leaf. The flavor of well selected and aged puerh, has an appeal which is the taste of time and life itself.
