FROM A TOWN IN CHINA'S TUNNAN PROVINCE, PU-ERH TEA CONSIST OF
LARGER LEAVES THAT CAN BE AGED
FOR SEVERAL YEARS.
Often, the most highly prized Pu'er teas will actually have a light dusting of mold. Pu’Er leaves are usually compressed into various shapes before being aged. During the aging process, Pu’er teas are exposed to microflora and bacteria that ferment the tea, in a way similar to wine or yogurt. The process takes longer though, and the tea’s flavor profile can change drastically and increase in depth over many years. Like fine wines, many connoisseurs become collectors of very old and well-aged Pu’ers. Some of the most highly regarded and expensive teas of this type are well over 30 years old.