Stefen wrote: Oh and speaking of different "color" pu erhs. I've heard of the green variety but also the white where they take buds to make it. Any information on that. Too bad some of the best pu erh is illegal in this country due to the mold(bacteria) that grows on it. Such a silly thing.
Nowadays, it is more common to see young raw pu-erh cakes/beengs with more "white" leaves among the green ones. I have a cake that is almost entirely made up of spring buds. Spring buds tend not to make an ideal pu-erh for long term aging, so I was told, but it's NOT going to become poisonous either like one poster claimed above(!).
The best pu-erh, imho, must not
be moldy. Moldy pu-erh is likely an indication of the "wet storage" process, which causes a young cake to look older. Consuming this type of pu-erh is not recommended and, as far as I understand, it's detrimental to your health. Some even claim that the wet storage process creates carcinogenic materials in the tea. Caveat emptor.