Will Yardley > writes:

> On 2008-03-14, An Sonjae > wrote:
>
> > Aged green teas? I very much doubt it. The received wisdom is that the
> > delicate flavour of Korean green tea (at least) goes away after two
> > years at most, and sometimes much earlier.
>
> Well as I understand it, green pu'erh is essentially green tea - the
> kill green process is the same, and it's not bruised or oxidized first.

No, I think the kill-green process for green Pu'er is gentler or, to
look at it differently, less complete. The enzymes in the tea leaf
that contribute to (one kind of) fermentation/oxidation aren't
completely destroyed. So the fermentation, given the right
environment, will continue, but slowly. So-called black Pu'er starts
with the same partially-kill-greened leaf, using heat and humidity to
speed the fermentation.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html