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Pu-erh

While most teas, by and large, are best consumed soon after
production to retain both, their aroma and flavor, Pu-erh can
be aged and refined like wine. It undergoes a fermentation
process (either naturally or artificially) where microbes act on
the tea leaves over time, causing the leaves to darken and the
flavor to change to become smoother and more complex.
Depending on the conditions and the environment of aging,
the taste can transform through various stages, from being
fruity, floral, grassy, to being earthy, woody and nutty.

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    China Pu-erh Tuocha

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    This renowned Tuo Cha was dry-stored in my Tea...

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