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Pu-erh
I think I am losing my mind. This morning I discovered a most wonderful book on my bookshelf: "New Tea Lover's Treasury" by James Norwood Pratt. I have the most vague recollection of buying it - somewhere - sometime...? I can even faintly recall some of the details of the first part of the book outlining the history of tea. But that's it.
Anyway, in the section on Teas of China, the author mentions the Pu-Er (his spelling) secondary fermentation, and then goes on to say: "This may result in a fierce barnyard-like taste and smell, or a marvelously rich and mellow tea, the best of which is aged for decades before use." Is this correct? If yes, since I would like to try this tea, which teas would I seek if I were looking for the "...rich and mellow" variant of Pu-erh?
I also read that there are green and black Pu-erh teas. Since I haven't yet cultivated a great affection for black teas, would it be prudent to avoid the black Pu-erh?
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