2005 PU'ER Loose Leaf Tea, “Eternity” 永年九九

The tea leaves came from the century-year-old tea trees from the four great tea areas in Yunnan province—Baoshan, Lincang, Xishuangbanna, and Simao. This loose leaf tea was made following traditional ways and pressed into a tea cake. After 17 years of ageing, the tea gains a smoky and honey taste, which is known as the signature taste of good PU'ER tea, thus having a collectible value.

Type: pre-fermented PU'ER tea

Year: 2005

Origin: Yunnan Province, China  

【“永年久久” 普洱茶饼】

本茶选自云南四大著名茶山——宝山、临仓、思茅、西双版纳之二十余县百年以上乔木古树茶拼配而成。经17年陈化，香气柔和，口感厚实饱满。

Pre-fermented v.s. Post-fermented

Pu'er tea can be divided into two types: "pre-fermented tea" (Sheng) and "post-fermented tea" (Shu) according to its making process and taste. 

The aroma of pre-fermented tea is more abundant and exalted. It is stronger, offering a more dynamic taste, long-lasting aroma. The flavour will continue to change with the passage of time during the storage process, making the tea not only enjoyable but also collectable.

The aroma of post-fermented tea is more restrained. Compared with the post-fermented tea, the taste is more mellow, and the tea is milder. Having a unique taste and stable flavour, the post-fermented tea is good for daily drinking.

To read more about the Difference between Pre-fermented and Post-fermented Pu'er Tea

【生普与熟普】

生茶，利用一种让茶叶在自然环境下缓慢发酵的工艺，最大限度地保存茶叶的自然风味，最终让其获得丰富柔和的香气与口感。生茶的香气更加丰富、高扬，性质更加强烈，味道更具活力，在存放的过程中风味会随着时间推移不断发生变化，极具收藏价值。

熟茶，利用一种特殊的人工发酵工艺——渥堆，牺牲茶叶的一部分自然风味，让普洱茶快速获得柔和的口感与味道。熟茶的香气更加低沉内敛，口感更加醇厚，性质更加温和，在存放过程中风味更加稳定，非常适合日常品饮。