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.
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.