2. Puer Tea Introduction:
Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shu), 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 or aged-green variants as post-fermented tea.

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.

3. Brew methods:

1. Place the tea leaves into the filter cup, about 5 grams (covered with bottom of the cup, slightly higher).

2. The only boil boiling water injected into the filter bowl, cover the end of tea.

3. moment, out of the filter bowl, discarding the first tea.

4. Again inject boiling water, cover the end of tea, covered with lid and let stand for about 20 seconds.

5. Open the lid upside down, remove the filter cup, drop a little tea to go, as the inner lid.

6. Well, a cup of tea on the bubble alcohol good

4.Raw Puer Tea Making Process :

*Picking Fresh Leaves

*Indoor Withering

*Killing The Enzyme By hand

*Rolling By Hand

*Sun-dry The Maocha

*Sorting the Maocha

*Stream the Maocha

*Make the Puer Cake Shape By Hand First

*Re-press any the Puer Cake Shape By Mould

*Take The Cake Out From the Mould

*Cooling The Cake On the Rack First

*Put inside the Hot Steam Baking Room

*Puer Cake Paper Wrapping

*7 pcs of Cake Are Wrapped By Dry Bamboo Bark

*Finished