Why it is important to learn history and the basic tea theory when learning tea? It’s simple, so you can justify the information is true or false. For example,
A riped Puerh claimed older than 50 years, is it true or false?
  1. The  manually piling fermentation process to accelerate the post-fermentation flavour and taste of Riped Puerh (Shou Puerh) was successfully developed in 1975.  The technique was only mature for massive production in 1984.
  2. the post fermentation process can indeed transformed the color:
    1. Raw puerh (Sheng Puerh) becomes to dark color and the flavour becomes more intense,
    2. the color, flavour and taste of Riped Puerh are not same as aged Raw Puerh
  3. The color of leaves:
    1. Aged raw puerh (sheng puerh) will become dark grey olive green color;
    2. Riped puerh (shou puerh) is in dark brown or dark brownish copper color.
  4. The color of tea liquid:
    1. Raw puerh : in yellow series, i.e. yellowish amber, orange amber
    2. Riped puerh: Brownish red, wine red, dark red or even in liver brown

With years of storage and post fermentation, raw puerh (sheng puerh) remains as aged puerh but won’t become a riped puerh (Shou Puerh).