How to Identify Good Puerh Tea - Zhi Zheng Tea Shop

„The Sweetness of Tea
When one sips Raw Puerh tea it should very quickly turn sweet in the mouth. The stronger, more long lasting, more even the flavour, the better the tea.“

„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“