The town of Pu'er and its surrounding county derive from the tea, rather than vice versa, but the area is now sometimes considered the appellation for pu'er proper. In Hong Kong the same Chinese characters are read as Bo-lei, and that is therefore a common alternative English term for this tea. Pu-erh is a variant of the Wade-Giles romanization (properly p‘u-êrh) of the same name. Pu'er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. All types of pu'er can be stored to mature (in non-airtight containers) before consumption, which is why it is standard to label them, more so than most other types of tea, with the year and region of production. The legitimacy of shóu chá is disputed by some traditionalists when compared to the traditionally, longer-aged teas, such as shēng chá. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there. ripe tea) that is then stored loose or pressed into various shapes.
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This process involves an accelerated fermentation into shóu (or shú) chá (熟茶, lit. The wòduī (渥堆) fermentation process developed in 1973 by the Kunming Tea Factory created a new type of pu'er tea. Both of these forms then undergo the complex process of gradual fermentation and maturation with time.
![bricks n balls level 306 bricks n balls level 306](https://i.ytimg.com/vi/8cSFT7al4C8/hqdefault.jpg)
fuzzy/furry tea) and can be sold in this form or pressed into a number of shapes and sold as " shēng chá (生茶, lit. Pu'er traditionally begins with a raw product called "rough" ( máo) chá (毛茶, lit. Two main styles of pu'er production exist: a traditional, longer production process known as shēng ( raw) pu'er and a modern, accelerated production process known as shóu ( ripe) pu'er. Pu'er falls under a larger category of fermented teas commonly translated as dark teas.
![bricks n balls level 306 bricks n balls level 306](https://i.ytimg.com/vi/DQHvsgpz2xE/maxresdefault.jpg)
'black tea') (which is different from the English-language black tea that is called 红茶 hóngchá (lit. This process produces tea known as 黑茶 hēichá (lit. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. Shú pu'er tea, shúchá, brewed from a brick