There are many Tuo PuErh tea on the market, in fact the world is flooded with the stuff. So many (we would say 9 out of 10) are poorly made and have that distinctive fishy or dried squid aroma indicating mass production, poor ripening, no ageing or excessively wet storage. This smell demonstrates that the wrong kinds of molds have developed and the stronger the smell the poorer the quality.
We have searched far and wide for Tuo tea and this one is spectacular. Produced in 1998 and aged for nearly 20 years in Yunnan. This is what a ripened Pu Erh should smell like and taste like so use this as your quality marker. Ripened Pu Erh means that the Pu Erh leaves are picked, withered and pan fired before being piled for a couple of months in a heated and moist room to accelerate the natural fermentation process giving a mature but clean flavour.