Green Pu-erh also known as "sheng" and "raw" Pu-erh, is probably one of the oldest teas in the far east it dates back over 1700 years. It's exceptional list of characteristics and complexity helps to make green Pu-erh one of the favourite Chinese teas amongst tea connoisseurs. Top level green Pu-erh tea can be as old as 20 and sometimes 50 years or more. These teas Like this are sought after commodities and in some cases are worth their weight in gold, some times more.
The high demand for chinese Pu-erh tea has lead to many factories churning out vast productions of at best average teas simply to generate quick profits. While modern production methods offers more efficient ways of processing, most quality green Pu-erh teas are usually made in the age old method. Individual teacakes are pressed by stone moulds and following that are sun dried.
Ageing is a common element linked with japanes Pu-erh, especially with young teas that contain ferocious tannins resulting in harsh and raw characters. The majority of green Pu-erh connoisseurs usually age their stock for at least 5 to 10 years before consumption. As the tea matures the color gets darker with age. The ageing process helps get rid of the harsher flavours common in a young tea and bringing on more desirable flavors and mellowness. Ageing is a demanding process and one that can not be easily accelerated. The maturation of green Pu-erh can be profound and will provide extensive changes to the teas flavours and scent as well as to the body and texture of the tea. A properly aged antique Pue-rh will gain a soft and mellow body with a uniquely smooth and silky feel to the mouth.
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