Changes

===Ripe Pu'er===

===Ripe Pu'er===

Since the ripening process was developed to imitate aged raw ''pu'er'', many arguments surround the idea of whether aging ripened ''pu'er'' is desirable. Mostly, the issue rests on whether aging ripened ''pu'er'' will, better or worse, alter the flavor of the tea.

Since the ripening process was developed to imitate aged raw ''pu'er'', many arguments surround the idea of whether aging ripened ''pu'er'' is desirable. Mostly, the issue rests on whether aging ripened ''pu'er'' will, better or worse, alter the flavor of the tea.

It is often recommended to age ripened ''pu'er'' to "air out" the unpleasant musty flavours and odours formed due to maocha fermentation. However, some collectors argue that keeping ripened ''pu'er'' longer than 10 to 15 years makes little sense, stating that the tea will not develop further and possibly lose its desirable flavours. Others note that their experience has taught them that ripened ''pu'er'' indeed does take on nuances through aging, and point to side-by-side taste comparisons of ripened ''pu'er'' of different ages. Though the storing period increases the value of the tea, it is not often that such actions will be taken as it is not economically efficient.

It is often recommended to age ripened ''pu'er'' to "air out" the unpleasant musty flavors and odors formed due to maocha fermentation. However, some collectors argue that keeping ripened ''pu'er'' longer than 10 to 15 years makes little sense, stating that the tea will not develop further and possibly lose its desirable flavors. Others note that their experience has taught them that ripened ''pu-erh'' indeed does take on nuances through aging, and point to side-by-side taste comparisons of ripened ''pu'er'' of different ages. Though the storing period increases the value of the tea, it is not often that such actions will be taken as it is not economically efficient.

==Preparation==

==Preparation==