The town Pu’ Er was used as a trading post for the tea produced in the nearby mountains.
Traders had to travel to different parts of China and Asia over difficult terrain. So, for ease of transport, tea was compressed into cakes or bricks and transported by horse caravan.
Due to the varying climatic conditions in transport the tea changed. Traders noticed the colour of the tea transformed from green to teak and also the taste of the tea became livelier, richer and smoother.
Travelling an hour from Pu’ Er into the mountains the earth turns to a red clay. It is here that today Mr Yang produces Pu’ Er cakes. The cakes are still pressed in the same tradition – allowing barely enough moisture content for the tea to continue to slowly ferment.
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