One of the main appeals of pu-erh tea is its ability to age and transform over time, a process that requires careful control of storage conditions. This article explores how and why storing pu-erh works, what's involved, and how to do it at home.

Broadly speaking, pu-erh tea production occurs in two distinct stages. This article outlines the final steps, also known as the 'fine processing' stage, of pu-erh tea production.

Turning fresh tea leaves into a drinkable pu-erh cake involves many labour intensive steps that need to be executed skilfully, and under time pressure. This article outlines the initial steps of pu-erh tea production, also known as the 'rough processing' of maocha.

A look at the physics behind gongfu brewing and tea infusion.