Ripe Pu'er
Pu’er tea is famous for its ability to deepen in flavor as the years go by. While other teas need to be in airtight containers, pu’er tea requires air in order for the tea to continue evolving and changing due to the microbial action within the tea. Ripe (a.k.a. cooked, black, shou) style pu’er is created using techniques refined in the early 1970’s. The dried and blended leaf undergoes a process of being wet piled and oxidized (a black tea, in essence) for lengthy periods, 45 to 120 days, before being dried. It is then sold as loose pu’er or steamed and pressed into its various shapes. Ripe pu’er is described as having earthy, thick flavors. Many a coffee drinker has abandoned the espresso after being exposed to the wonders of pu’er tea.
