Pu-erh tea

„Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.“

„Fragrance
Broad leaf variety old tree tea aromas can generally be divided into the following;

fruit-flower fragrance, honey-flower fragrance , honey-sweet fragrance, date-jujube fragrance, orchid flower fragrance , camphor fragrance, sticky rice fragrance , lotus flower fragrance , mellow-aged fragrance

Some teas are highly fragrant, others have refined and prolonged fragrance. Although there are many different kinds of fragrance, they should all be natural, smooth and easy to get a feeling for. These fragrances appear when the tea is drunk and are not evident when smelling the tea.“