• It tastes like no other tea on earth. It is smooth, rich, and often reminiscent of organic (some say earthy) substances. It is available in an infinite numbers of styles and flavors.
• The leaf used can be wild or cultivated, it can come from one or more of many different Mountains. Since the different mountains all have different climates and ecological conditions they all bring their own unique flavor. Other trees, like Camphor and Rubber Trees, planted with the Puerh trees can also impart nuances into the tea.
• It can be fermented naturally over many years (Green Puerh) or artificially fermented by manual processes (Black Puerh).
• The number of years it has been stored, and the storage conditions (humid or dry) greatly affect the flavor.
• It is a “living” tea teeming with microbes during it’s manufacturing process, think “yogurt” and you will get the idea. It continues to evolve as it ages, eventually demonstrating nuances that dance on your tongue and delight your palette.
• It’s long history dates back to the Eastern Han Dynasty (25 - 220 AD) possibly even as early as the Shang Dynasty. It was even used as a form of currency in years gone by.
• The best comes from the Yunnan province in China, more specifically an area called the “Six Famous Mountains” in Xishuanbanna.
• There are a lot of medicinal claims associates with the puerh microbes. Chinese medicine has long revered the healing powers of this tea.
• It is traditionally compressed into a variety of shapes and sizes for easy storage. These shapes resemble bricks, frisbee discs, mushrooms, birds nests, and almost any other imaginable shape. There is also a loose leaf style as well.
• It is one of the very few teas that improves with age much like a fine wine. Examples that are 30 years old, or even older, command prices in excess of a $1000 per pound.
• It is often collected, private collections worth hundreds of thousands of dollars exist, many people in Asia treat it as an investment. Old, and thus valuable, pieces of Puerh are often given as part of a Bride’s dowery.
• The primary growing area of Yunnan Puerh Tea is the area south of the 25th longitude. Pu Erh County, where the tea was first harvested, has been a very famous market for trading tea. It includes Xishuangbanna, Simao and Lincang areas of Yunnan. Tea produced in these areas was therefore called “Puerh Tea”.
• The average temperature in this area ranges from 17 to 22 centigrade. The annual rainfall is between 1200 and 1800 mm. This makes for excellent conditions for growing tea trees.
• In addition, the intensity and duration of illumination can significantly influence the concentration of amino acid in tea. Illumination is also a good adjustment factor for producing chlorophyll, xanthophylls and carotenoid etc. in tea leaves. Inadequate moisture content may hamper the generation of some important phenol in tea.
• This combination of environmental conditions, tea tree varietals, and processing techniques does not exist anywhere else in the world. Hence Puerh is a very special and unique style of tea.

All of these combine to form one of the most unique and fascinating teas in the world. Within this single Genre you can experience countless shapes, varieties, and flavors. Think of the breadth of wines available to the connoisseur in all of their infinite varieties and you begin to understand the wealth of the Puerh genre.

In the world of tea, but tea drinking is that it can also be collections.  Chen Yue-the more the characteristics of love tea and have become collectors were competing collection of the object.

 Haucha need good storage.  As we all know, tea addition to his innate quality that he and the changes in water quality, temperature, oxygen and light are inseparable.  If stored properly, no matter how good the tea will not completely goods into Phoenix [branches].

 Generally speaking, as long as the storage environment from direct sunlight, a hygienic environment, and maintain ventilation drying, no smell, taste can miscellaneous.  Temperature 25 degrees Celsius better humidity control in about 75%.  Every three months will be the best tea inverting a conditional use ultraviolet light disinfection if possession room.  If the number of storage can be set up specialized warehouses custody, such as a smaller number of individuals placed in the home, we must avoid soot and other miscellaneous taste.  Natural Wagang stored or loaded purple sand can be sealed.

 Pu’er perfect is because of the Xiushui Castle Peak nourishment Angcheng world is the nimbus favorite.  Acquired the love and serve, is also the best of his natural birthright and pure.  The aging Pu’er tomorrow, hoping that today’s collectors.  They are a people who drink tea, he always cooked with [drink tea, possession Health tea, tea - for the old ways, a continuation of his tea and the pursuit of hobbies.  Said a good tea: a period of youth for their own old age will be prepared for the tea, he will be dearly love of his life, the love of his life, certainly in the future is full of hope. (sourse)

Yixing clay teapots (simplified Chinese: 宜兴; traditional Chinese: 宜興; pinyin: Yíxīng; Wade-Giles: I-Hsing) (also called Purple Sand (simplified Chinese: 紫砂; pinyin: zǐshā; Wade-Giles: tsu sha ) are a traditional pots made from Yixing clay and commonly used to brew tea. They originated in China, dating back to the 15th century, and are made from clay produced in the region of the town of Yixing, in the eastern Chinese province of Jiangsu.

Pu-erh, Pu’er tea, Puer tea or Bolay tea is a type of tea made from a “large leaf” variety of the tea plant Camellia sinensis and named after Pu’er county near Simao, Yunnan, China.

Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou variant as post-fermented tea. The fact that pu-erh fits in more than one tea type poses some problems for classification. For this reason, the “green tea” aspect of pu-erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.

While there are many counterfeit pu-erhs on the market and real aged pu-erh is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Indeed, tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.

Pu-erh tea is available as loose leaf or as cakes of compacted tea .