The Pu'er region of Yunnan has an extremely large population of ancient wild tea trees called "Zhen Yuan", some of them which are thousands of years old. Simao is an important place for growing and production of Pu Er tea & is also a major distribution center. In ancient times, tea would be sent to the city of Pu'er to be processed before being sold. Shu "riping" of Pu Er is a modern invention from early 1970's developed because of high demand for Sheng "Raw" Pu Er teas, which takes decades to age. Shu processing method is accelerated development of flavour in which Mao Cha is being exposed to bacteria. During this fermentation, mould produces organic acid and pH of tea is reduced. Tea is completely fermented in a much shorter period of time, usually about 2 months. These teas age like a wine and will improve their flavour and mellow with age.

DRY LEAF: Small, twisted leaves & buds of bronze colour with dust like appearance. Fragrance carries an intense notes of sweet cherry blossoms, dried bark, mushrooms and leather.
INFUSED LEAF: When wet, the leaves turn to dark chocolate brown almost black colour. The fragrance carries an intensive notes of decaying wood, compost and sweet molasses.
LIQUOR: Cup has a brilliant espresso coffee like colour with treacly thick consistency. Aroma is sweet, woody with a hint of dried herbs. The mouthfeel is full bodied, buttery and coarse with gentle notes of dried cherries, cocoa, herbs & dried wood bark. After-taste is velvety with sweet persistence of dark molasses. There is no acidity in the cup and no astringency. The tea is well balanced, smooth and sweet. Only for Gourmet people :)