Will Yardley writes:

On 2008-03-14, An Sonjae wrote:

Aged green teas? I very much doubt it. The received wisdom is that the
delicate flavour of Korean green tea (at least) goes away after two
years at most, and sometimes much earlier.

Well as I understand it, green pu'erh is essentially green tea - the
kill green process is the same, and it's not bruised or oxidized first.

No, I think the kill-green process for green Pu'er is gentler or, to
look at it differently, less complete. The enzymes in the tea leaf
that contribute to (one kind of) fermentation/oxidation aren't
completely destroyed. So the fermentation, given the right
environment, will continue, but slowly. So-called black Pu'er starts
with the same partially-kill-greened leaf, using heat and humidity to
speed the fermentation.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html