Ma an shan kung fu puerh

[alix]

Hi I need some help.
I bought ma an shan puerh from Hojo.
Ma an shan is a village 9 hours down licang (Yunnan) in a border with Myanmar.
I saw that hojo used a medium and small leaves like oolong.
Hojo said: This tea is made using the technique for both raw pu-erh and oolong. The process is as follow.
Withering >> Fermentation >> Pan-Frying >> Rolling > Sunshine Drying >> Baking

So he used yunnan leaves and prepare it like phoenix oolong ? Same oxdation ?
And after how he trasfrom ma an shan in a young raw puerh?

It's possible?
It's a puerh or Maybe press oolong?
There is in cake and also mao cha.

Please help me.

[hobin]

It is pu-erh. this technique is sometimes used to mellow the bitter taste in young shengpu. that way you get fruity notes. some people don't like that, some do.
a similar processing - for comparaison:
http://www.bannacha.com/en/jingmai-/76- ... gushu.html

[alix]

ok...it's strange...how is the procedure?

[hobin]

same as for oolong and hongcha. they oxidize the leaves so that the leaves become redder.