Dark / Pu-erh — tea catalogue
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This section brings together dark teas and pu-erh. Microbial fermentation during production or storage is important in dark teas such as Liu Bao, Fu Cha and Qian Liang. Ripe pu-erh undergoes accelerated moist-pile fermentation. Raw pu-erh is made differently: young tea can be fresh and astringent, changing gradually in storage. It can also be enjoyed young. The group offers much more than woody and earthy flavours.