Produced in the Yunnan Province of China, this tea is often placed in a category of its own. Pu-erh tea is separated from white, green, oolong and black teas due to the aging of the tea as well as the double fermentation. Pu-erh is the only tea that is intentionally aged, becoming more expensive and desirable the older it gets. Pu-erh tea is a living tea that becomes alive during an amazing artisan process that facilitates the development of active yeast cultures that thrive in true pu-erh tea.
The two beneficial yeasts - which create the unique character of Pu-erh tea, are known as the yellow and white yeast types. During the hotter months of the year, yellow yeast is in its most active state and thrives. This is the reason why Pu-erh tea is called "after oxidized tea." It is during these hotter seasons that Pu-erh tea continues to oxidize. In order to manipulate the humidity critical for the processing of this tea, Pu-erh is stored in caves high up in the mountains of Yunnan for several months.
Golden Pur-erh has been aged for five years in a dark cave in Yunnan Province. This aging process in a relatively high humidity environment has mellowed the elemental character of the tea when compared to young Pu-erh (aged about 1 year). As with wine, young pu-erh is considered the least valuable whereas pu-erh 5 years or older is more highly prized. The taste of pu-erh becomes mellower with age.