Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 32. Chapters: Pu-erh tea, Matcha, Longjing tea, Green tea extract, Gunpowder tea, Mao Jian tea, Sencha, Gyokuro, Sayama Tea, Genmaicha, Hyson, Kahwah, Pouchong, Bi Luo Chun tea, Shincha, Kagoshima green tea, Flowering tea, Kukicha, Hojicha, Vietnamese lotus tea, Huang Shan Mao Feng tea, Kamairicha tea, Hou Kui tea, Aracha, Bancha, Chun Mee tea, Kabusecha tea, Mecha tea, Tamaryokucha, Konacha tea, Guapian tea, Meng Ding Gan Lu tea, Da Fang tea, White monkey paw, Chiran tea, Lu'an Guapian. Excerpt: Pu'er, Pu-erh, Puer, Po Lei or Bolay is a variety of post-fermented tea produced in Yunnan province, China. Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark tea. There are a few different provinces, each with a few regions, producing dark teas of different varieties. Those produced in Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China. Pu'er is available as loose leaf or in various compressed forms (see Tea brick). There is also the differentiation of raw (sheng) and ripened (shou) types. The shou type refers to those varieties that have gone through a proper post-fermentation process, while the sheng types are those in the process of gradual darkening through exposure to the environmental elements. Certain selections from either type can be stored for maturity before consumption. That is why some are labelled with year and region of production. Darkening tealeaves to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. Darkened tea is still the major beverage for the ethnic groups in the southwestern borders ...