In learning the history of puerh, especially the last century or so, you include heritage and historicity into your appreciation of this magical genre of tea.

To understand puerh, you have to experience it aged. Once considered “unfinished,” young puerh was traditionally valued mainly for its aging potential. Over time, bitterness and astringency can transform into remarkable depth, smoothness, sweetness, and softness.

As aged tea became scarce and expensive, young puerh gained new appreciation. Today, both sides matter: young puerh is possibility; aged puerh is transformation and history.

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