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Puer Tea

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Puer tea is post-fermented tea and made from large-leaf varietal of Camellia Sinensis.  Puer tea is exclusive to Yunnan province in south-west China.  Puer is either left loose or compressed into a variety of shapes and then allowed to retain barely enough mositure content that the tea continues to ferment slowely over time, in most case changing and developing more depth and texture.

There are two types of Puer: Sheng (Raw or Green) Puer and Shu (Cooked or Ripe) Puer, according to the different methods on making procedures.

Raw Puer is the traditional form of Puer, and is made from sun-dried leaves and lightly steamed and pressed into cakes.  The microbes present in the tea that are not destroyed during the sun drying work with the moisture content in the tea and the oxyen and over 8 to 10 years the tea is transformed from green to black.  It is the Raw Puer that is most valuable over time and starts to reach is full maturity after around thirty years.

Cooked Puer is fermented during a 40-50 day period  for speeding up the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions. 

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