Re: Post-Fermented Leaf Processing

I think in the ancient past, the puer and other “border” tea were darkened through bad packaging and having to go through a lot of outdoor environment during the lengthy transportation on porters’ backs. In another word, they were post-fermented quite unevenly and without any particular control. I can remember older generations breaking off pieces from mouldy tea cakes to put into the teapot. Looking back, perhaps it was normal to have moulds on the tea cake and still use it.