Pu'er tea is the most complicated, most varied, and most misunderstood of all teas; firstly, Pu'er tea is not produced in Pu'er. Pu'er is located in the south of Yunnan. The six famous ancient tea mountains Youle, Gedeng, Yibang, and Mansa , Manqi, Mangzhi, etc. are all nearby. Because it was where the government located at that time, and tea was a controlled commodity in the feudal era, it had to be stamped and taxed by the government before it could be sold. So tea buyers from all over the world gather in Pu’er, and they call the tea sold there "Pu'er tea", and gradually some people set up villages to operate and build factories to produce Pu'er, and eventually became famous all over the world.
Secondly, Yunnan’s terrain is rugged and the transportation is inconvenient. In ancient times, due to the difficulty of transportation, the process of transporting tea with people on their backs or horses often took more than a month. Therefore, in the case of sun and rain, tea often fermented. After aging, the fresh green taste gradually disappears, and instead produces a special scent of aging. The more aged, the more fragrant, and the shortcomings become advantages, and it unintentionally forms a special style of Pu'er tea.
Since Pu'er tea has the characteristics of aging, it can be stored for a long time under proper environment. The chemical components in tea, such as tea polyphenols and aromatic substances, will gradually change, resulting in a special aroma, sometimes resembling camphor tree scent; sometimes the fragrance of jujube, and sometimes of flowers, medicine, wine, and even sandalwood. However, this process is very slow and often takes decades, so good Pu'er tea cakes are very precious and expensive.