Do you know how are Puer tea classified? 

Puer Tea can be divided into raw tea, ripe tea, natural aged tea, and storage tea. 

𝐑𝐚𝐰 𝐏𝐮𝐞𝐫 𝐓𝐞𝐚: 

After picking the tea leaves, it is immediately stir-fried (to kill the green), then knead it, and then dry it. The method of drying can be "sun drying" (sun drying) or "baking" (putting into the roasting machine). The taste of sun-dried Puer is strong and sweet, and the taste becomes sweet after ageing. Baked raw green Puer tastes sweet, but the changes after ageing are relatively flat.

𝐑𝐢𝐩𝐞 𝐏𝐮𝐞𝐫 𝐓𝐞𝐚: 

After drying, the Puer Maocha is taken to "Wodui" (about 45~60 days). After the heat and humidity of "Wodui", it will become ripe Puer tea with mild woody flavour.

𝐍𝐚𝐭𝐮𝐫𝐚𝐥𝐥𝐲 𝐀𝐠𝐞𝐝 𝐏𝐮𝐞𝐫 𝐓𝐞𝐚: 

After a long period of natural ageing, the taste of Puer tea will become full of ageing, with a distinct taste, mellow and sweet. 

𝐒𝐭𝐨𝐫𝐚𝐠𝐞 𝐏𝐮𝐞𝐫 𝐓𝐞𝐚: 

Storing raw Puer tea in a crypt or closet, and the use of professional technology to control humidity and temperature to make the tea age quickly. After leaving the warehouse, the tea leaves need to be returned to the warehouse and stored for one to two years before drinking. The taste is mellow and sweet.