Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan.
Pu Er, Liu Bao and Liu An are the main representatives. "Sheng" type Pu Er has the characteristic of improving over time while "shou" Pu Er undergo an accelerated fermentation which gives them a characteristic earthy taste. Some Wulong also undergo an aging process and their woody notes combine very well with their smoothness.
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