The Three S's of Evaluating Puer Tea
- Source - region/specific mountain, elevation, age of tree (ancient 古树 minimum 300 yrs，乔木 70yrs，台地 <30yrs)
- Skill - tea master, handmade vs. factory
- Storage - humidity, location within warehouse
When you buy new puer, it's not a complete product yet. The missing component is time. Drinking puer is drinking change. There is much amusement to be found in storing puer, especially raw puer, and tasting it every six months or every year to taste its evolution. Just as people change (however reluctantly), so does tea.