Changes

**''Young raw Puerh'':The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh [[sencha]]. Young raw ''pu'er'' may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as ''gān'' (甘) and ''húigān''(回甘).

**''Young raw Puerh'':The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh [[sencha]]. Young raw ''pu'er'' may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as ''gān'' (甘) and ''húigān''(回甘).

**''Aged raw Puerh'': Aged pu'er should never smell moldy, musty, or strongly fungal, though some ''pu'er'' drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu'er may vary, with an "aged" but not "stuffy" odour. The taste of aged raw ''pu'er'' or ripe ''pu'er'' should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu'er quality, the texture should be rich and thick and should have very distinct ''gān'' (甘) and ''húigān''(回甘) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat.

**''Aged raw Puerh'': Aged pu'er should never smell moldy, musty, or strongly fungal, though some ''pu'er'' drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu'er may vary, with an "aged" but not "stuffy" odour. The taste of aged raw ''pu'er'' or ripe ''pu'er'' should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu'er quality, the texture should be rich and thick and should have very distinct ''gān'' (甘) and ''húigān''(回甘) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat.

* ''Spent tea'': Whole leaves and leaf bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings, [[rice]] grains and chaff may occasionally be included in the tea. The leaves should not crumble when rubbed, and with ripened ''pu'er'', it should not resemble compost. Aged raw pu'er should have leaves that unfurl when brewed while leaves of most ripened pu'er will generally remain closed.

* ''Spent tea'': Whole leaves and leaf bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings, rice grains and chaff may occasionally be included in the tea. The leaves should not crumble when rubbed, and with ripened ''pu'er'', it should not resemble compost. Aged raw pu'er should have leaves that unfurl when brewed while leaves of most ripened pu'er will generally remain closed.

===Practices===

===Practices===