Pu-erh teas, unlike other teas, are aged for a number of years under
humid conditions. This is one of the most complex teas ever developed
in China, and is one of the few teas classified as "Black" tea because
of its fermented nature. Pu-Erh teas develop an increasingly earthier
aroma, and sweeter, increasingly full bodied taste as they age. These
teas have been traded through a town of the same name since 6 BC along
the Silk Road. Pu-erhs come in many forms: loose leaf, compressed into
any number of sizes, aged in baskets, bamboo stalks, aged in citrus
rinds, and a multitude of other forms. Many Chinese drink this tea
daily, multiple times a day, to reduce cholesterol levels, decrease
blood pressure, and assist with digestion.
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