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This bag of tea contains 10 flavors, 2 raw tea, 8 ripe tea.
The color of the bag will be sent randomly.
Ripened pu'er tea is pressed maocha that has been specially processed to imitate aged raw pu'er. Although it is more commonly known as cooked pu'er, the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate translation due to the dual meaning of ripe as both "fully cooked" and "fully ripened".
The process used to convert maocha into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called wodui ("wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.
The piling, wetting, and mixing of the piled maocha ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes anywhere from half a year to one year after it has begun. As such, a ripened pu'er produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 and early 2006.
This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory to imitate the flavor and color of aged raw pu'er, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savory flavors and aromas acquired during fermentation. The tea is often compressed, but is also common in loose form. Some collectors of pu'er believe ripened pu'er should not be aged for more than a decade.
we will ship by China post air mail. It may arrive between 10-35 days. If you have special request, please tell me.