Shu puer is made by piling up moistened tea leaves and then covering them up to retain the heat. The fermentation (wo dui) goes on for about one week, and then the cover is removed. The tea is loosened up, and it is piled up once again without a cover and with plenty of airflow to cool and dry. The piles are rotated about once a week for another 6-7 weeks.
A traditional earthy Puer taste that can be steeped dark or light many times.
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