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raw puer is good only when vv fresh and vv good quality. i like it for aid digestion.
gold needle puer only different in rolling shaping. to make it look nice. also different tea tree from gong ting puer. their tea tree mix with fujian tea tree for softer taste. so softer and sweeter, but not as deep taste in gong ting.some real ancient tree, some only the yunnan large leaf type of later picking. so tea leaves not so young. yunnan large leaf is tougher leaves so more difficult to roll. many from mountain areas. ppl there are not so skilled and not so equipment for correct processing tea nicely. raw puer (mao cha) comes like that.people serious in tea not use yixing clay cups, but some use yixing clay chahai for puer. yixing clay cups usually very cheap made with colour chemicals, no good for use.
that china green tip is broken grade mei cha. mei cha is export green tea for many things. not high grade tea. not whole leaf traditional quality like yunwu. yunwu is april mist in tea hong.
when i freshly entered this business, my master told me many things about puer but no such things about sheng cha or shu cha. all puer are black color just different taste because of natural fermentation or wet fermentation. fresh sheng cha today are not puer tea, but the tea before turned into puer tea.
let me answer because i know that too.
good fermentation no strong smell, only little bit good tea smell.bad fermentation not good smell.during fermentation change color. fermentation enough darker color.old sack cloth is good material to cover keeping water and temperature, if no cloth fermentation not good. old sack cloth good to let tea leaves breathe and keeping warm. no use to buy new one, old one is better because no bad new smell and softer to cover tea leaves.this is better learned by practicing, not by words. tea making is practice important. better see how good tea people do it (not bad tea people)
puer is made by post-fermentation. it is dark tea, according to leo. in chinese it is hei cha, which actually means black tea.
another tea people mistaken for fermentation made is oxidation made: it is chinese name hong cha, which means red tea. english people call it black tea. in tea world people use the word fermentation for meaning oxidation. oxidation means the tea leaf juice coming out and change to become some other substances because leaf cells broken in processing.leo has very good writing about this: https://www.teaguardian.com/what-is-tea/black-tea-nature.html#.UyxAFNzVrycplease read not only first page, read also following pages for more stories.
