Lately I’ve really been contemplating my life decisions. I’m a somewhat recent graduate (07). I took a job with an insurance agency straight out of college. I knew deep down inside it wasn’t what I really wanted to do but I figured I needed a job so why not just give it a shot. It was great for a while, but I soon discovered that it wasn’t what I wanted to do for the rest of my life. I kept thinking that things would get better but they never did. Many times I considered taking a position with a different company or in a different city but I always came up with a reason to stay. I ended up working there for a little over two and a half years. I slowly started to become a much different person. When I was in college I talked to everyone I met and had lots of friends, at the insurance office I worked so hard that my friends fell to the wayside. I learned very quickly that if you ignore your friends for more than a year, they become more like acquaintances than friends. They move on with their lives and make new friends and before long you start to notice that you don’t have much in common with them anymore.
So I’ve decided that I will no longer put career before friends and family. I believe in working very hard, but family is more important than any other priority that you may have in your life at any given moment. If I could have given myself one sentence of advice when I was younger it would be “work hard in school and at your career, but don’t forget about the people most important to you, because one day you will be out of school and the company that you have devoted all of your time to may go out of business, but if you lose your friends and family you will never forgive yourself”. I now can see how important it is to search and find what is important to you and what you could see yourself doing for the rest of your life. The only problem is most people don’t figure out what their passion is while they are young, it is usually after they’ve been in a dead end job for years. But it’s never too late to change your career path. I once had a law professor that went to law school in his late forties, I’m sure he doesn’t regret making the change at all.
There are times when you must do a job that you may not completely be in love with, at least for a while. We all must make sacrifices from time to time, but your happiness is one thing that you shouldn’t sacrifice for long. If you or your loved one starts to notice a “change” in the way you perceive things and the way you act, then maybe it’s time to dust off the old resume and start looking for a new position. It’s better to change career paths when you are happy with your current position as opposed to waiting until you are completely stressed out, worn out, and negative towards everything in life.
I just read an article that claims a study was performed to determine the health benefits of consuming Organic foods. According to this study there are NO health benefits related to consuming organic foods. I wonder if they compared the health level of someone who eats strictly organic to someone who eats mainly processed foods. While I do agree that you can’t get many health benefits from eating organic “occassionally”, I do think that by limiting your consumption of processed foods or fast foods, you will live a longer and healthier life. I can’t say I live on a perfect diet, but I do try to avoid fatty foods and almost never eat “fast food”. There was a point in my life where I didn’t eat meat for over a year, I mainly ate soy and other meat substitutes. In that year my blood pressure was lower and I was less anxious. On the other hand I put on more fat and had difficulty lifting weights mainly due to the fact that I wasn’t consuming enough protein. A major concern that I have about the Organic food craze is that many companies now see the possibilities of marketing this ‘niche’ product and will probably try their best to work around the word “organic” to save money developing these foods. I’m sure if you looked hard enough at the different products out there, many of them probably aren’t even organic. I guess on the flip side, at least they’re trying…Does anyone have any views on the subject?
Whoa, Apple just admitted that there’s an issue with the iPhone 4′s reception, but it might not be what you think:
Upon investigation, we were stunned to find that the formula we use to calculate how many bars of signal strength to display is totally wrong. Our formula, in many instances, mistakenly displays 2 more bars than it should for a given signal strength. For example, we sometimes display 4 bars when we should be displaying as few as 2 bars. Users observing a drop of several bars when they grip their iPhone in a certain way are most likely in an area with very weak signal strength, but they don’t know it because we are erroneously displaying 4 or 5 bars. Their big drop in bars is because their high bars were never real in the first place.To fix this, we are adopting AT&T’s recently recommended formula for calculating how many bars to display for a given signal strength. The real signal strength remains the same, but the iPhone’s bars will report it far more accurately, providing users a much better indication of the reception they will get in a given area. We are also making bars 1, 2 and 3 a bit taller so they will be easier to see.
We will issue a free software update within a few weeks that incorporates the corrected formula. Since this mistake has been present since the original iPhone, this software update will also be available for the iPhone 3GS and iPhone 3G.
Sure, the odd way Apple calculates bars has been noted before, but what’s troubling is that this is the second time Apple has blamed signal strength / reception issues on software and it doesn’t fully explain calls dropping and data degradation when the iPhone 4 is held in a very particular (but common) way. It’s also worth noting that Apple in no way admits to an antenna design flaw.
Today I upgraded my Blackberry Bold to the new iphone 4. At first I was skeptical but after playing with the iphone 4 for less than a minute I was sold!! It does everything my Blackberry did and so much more. I was shocked to see how much time I could actually save using a touchscreen as opposed to a keypad. Here are just a few of the features that I love already. First is the screen, it’s by far the brightest and clearest I have ever seen on a phone, I think it is even better than my computer screen. It also has 16 GB of memory, I think my Bold only had 1GB. As far as games go the only game I had on the BB was Brick Breaker, it was lame, the iPhone has quite a few free games that have great graphics. All in all it was a good decision to upgrade to the iPhone 4.
Quick Specs: iPhone 4 vs BlackBerry Bold 9700
| Feature | iPhone 4 | BlackBerry Bold 9700 | ||
| Network | 2G Network GSM 850 / 900 / 1800 / 19003G Network HSDPA 850 / 900 / 1900 / 2100 | 2G Network GSM 850 / 900 / 1800 / 19003G Network HSDPA 850 / 1900 / 2100HSDPA 900 / 1900 / 2100
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| OS | iOS 4.0 | BlackBerry OS 5.0 | ||
| Display | 3.5? Retina Display (Capacitive)960×640/ 326 ppiMulti touch | TFT capacitive touchscreen,65K colors 480 x 360 pixels,2.44 inches | ||
| Camera | 5MP camera, LED FlashHD video recording 720p (@30fps)FaceTime video calling over WiFi | 3.15 MP, 2048×1536 pixel, Auto Focus,LED flash, Video Recording | ||
| EDGE | HSDPA, 7.2 Mbps; HSUPA, 5.76 Mbps | HSDPA, 3.6 Mbps | ||
| Internet Browser | Mobile Safari (more via App Store) | HTML Support | ||
| Messaging | SMS (threaded view), MMS,Email, Push Email | SMS, MMS, Email, IM | ||
| FM | No | No | ||
| Processor | Apple A4, 1GHz | 624 MHz processor | ||
| GPS | AGPS, Google Maps | A-GPS, BlackBerry Maps | ||
| Battery | unknown | Li-Ion 1500 mAh | ||
| Colours | Black / White | Black | ||
| Connectivity | Bluetooth 2.1 AD2PWiFi b/g/n | Bluetooth v2.1 with A2DPWi-Fi 802.11 b/g/n | ||
| Memory | 16GB / 32GB internal | 256 MB RAM, 256MB internal storage,2GB card included, expandable upto 16GB | ||
| Weight | 137g |
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| Others |
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All in all it was a good decision to upgrade to the iPhone 4.
NEW ORLEANS (July 2) — BP and the Obama administration face mounting complaints that they are ignoring foreign offers of equipment and making little use of the fishing boats and volunteers available to help clean up what may now be the biggest spill ever in the Gulf of Mexico.
The Coast Guard said there have been 107 offers of help from 44 nations, ranging from technical advice to skimmer boats and booms. But many of those offers are weeks old, and only a small number have been accepted, with the vast majority still under review, according to a list kept by the State Department.
And in recent days and weeks, for reasons BP has never explained, many fishing boats hired for the cleanup have done a lot of waiting around.
A report prepared by investigators with the House Committee on Oversight and Government Reform for Rep. Darrell Issa, R-Calif., detailed one case in which the Dutch government offered April 30 to provide four oil skimmers that collectively could process more than 6 million gallons of oily water a day. It took seven weeks for the U.S. to approve the offer.
White House spokesman Robert Gibbs on Thursday scorned the idea that “somehow it took the command 70 days to accept international help.”
“That is a myth,” he declared, “that has been debunked literally hundreds of times.”
He said 24 foreign vessels were operating in the Gulf before this week. He did not specifically address the Dutch vessels.
The help is needed. Based on some government estimates, more than 140 million gallons of crude have now spewed from the bottom of the sea since the April 20 explosion that killed 11 workers on the Deepwater Horizon oil platform, eclipsing the 1979-80 disaster off Mexico that had long stood as the worst in the Gulf.
Still, more than 2,000 boats have signed up for oil-spill duty under BP’s Vessel of Opportunity program. The company pays boat captains and their crews a flat fee based on the size of the vessel, ranging from $1,200 to $3,000 a day, plus a $200 fee for each crew member who works an eight-hour day.
Rocky Ditcharo, a shrimp dock owner in Buras, La., said many fishermen hired by BP have told him that they often park their boats on the shore while they wait for word on where to go.
“They just wait because there’s no direction,” Ditcharo said. He said he believes BP has hired many boat captains “to show numbers.”
“But they’re really not doing anything,” he added. He also said he suspects the company is hiring out-of-work fishermen to placate them with paychecks.
Chris Mehlig, a fisherman from Louisiana’s St. Bernard Parish, said he is getting eight days of work a month, laying down containment boom, running supplies to other boats or simply being on call dockside in case he is needed.
“I wish I had more days than that, but that’s the way things are,” he said.
Billy Nungesser, president of Louisiana’s hard-hit Plaquemines Parish, said BP and the Coast Guard provided a map of the exact locations of 140 skimmers that were supposedly cleaning up the oil. But he said that after he repeatedly asked to be flown over the area so he could see them at work, officials told him only 31 skimmers were on the job.
“I’m trying to work with these guys,” he said. “But everything they’re giving me is a wish list, not what’s actually out there.”
A BP spokesman declined to comment.
Newly retired Coast Guard Adm. Thad Allen, the government’s point man for the response effort, bristled at some of the accusations in Issa’s report.
“I think we’ve been pretty transparent throughout this,” Allen said at the White House. He disputed any suggestion that there aren’t enough skimmers being put on the water, saying the spill area is so big that there are bound to be areas with no vessels.
The Coast Guard said there are roughly 550 skimmers working in the Gulf, with 250 or so in Louisiana waters, 136 in Florida, 87 in Alabama and 76 in Mississippi, although stormy weather in recent days has kept the many of the vessels from working.
The frustration extends to the volunteers who have offered to clean beaches and wetlands. More than 20,000 volunteers have signed up to help in Florida, Alabama and Mississippi, yet fewer than one in six has received an assignment or the training required to take part in some chores, according to BP.
The executive director of the Alabama Coastal Foundation, Bethany Kraft, said many people who volunteered are frustrated and angry that no one has called on them for help.
“You see this unfolding before your eyes and you have this sense that you can’t do anything,” she said. “To watch this happen in our backyard and not be able to help is hard.”
Some government estimates put the amount of oil spilled at 160 million gallons. That calculation was arrived at by using the rate of 2.5 million gallons a day all the way back to the oil rig explosion. The AP, relying on scientists who advised the government on flow rate, bases its estimates on a lower rate of 2.1 million gallons a day up until June 3, when a cut to the well pipe increased flow.
By either estimate, the disaster would eclipse the Ixtoc disaster in the Gulf two decades ago and rank as the biggest offshore oil spill during peacetime. The biggest spill in history happened in 1991 during the Persian Gulf War, when Iraqi forces opened valves at a terminal and dumped about 336 million gallons of oil.
The total in the Gulf disaster is significant because BP is likely to be fined per gallon spilled. Also, scientists say an accurate figure is needed to calculate how much oil may be hidden below the surface, doing damage to the deep-sea environment.
“It’s a mind-boggling number any way you cut it,” said Ed Overton, a Louisiana State University environmental studies professor. “It’ll be well beyond Ixtoc by the time it’s finished.”
Associated Press writers Jay Reeves in Orange Beach, Ala., Michael Kunzelman in New Orleans, Harry R. Weber in Houston, and Seth Borenstein, Erica Werner and Eileen Sullivan in Washington contributed to this report.
The company formerly known as “Beyond Petroleum” is at it again. In its latest effort to lasso the messaging on the disaster in the Gulf, BP recently purchased several phrases like “oil spill” on Google and Yahoo search engines so that the first item people see when searching these terms is BP’s official Web site. “Learn more about how BP is helping,” reads the text alongside the link to the BP site, positioned at the very top of a Google search page. After clicking on the link, users are drawn into BP’s sanitized version of the spill, complete with inspiring images of cleanup workers and men and women looking appropriately concerned about the issue at hand. According to a spokesperson for the oil giant, BP’s motive for purchasing the search terms was completely innocent. Toby Odone, a BP spokesman, explained to ABC News that “We have bought search terms on search engines like Google to make it easier for people to find out more about our efforts in the Gulf and make it easier for people to find key links to information on filing claims, reporting oil on the beach and signing up to volunteer.” How very thoughtful of BP! Of course, another way to look at this Orwellian attempt at message control is that BP is desperately trying to rebuild the company’s oil-stained image by making it more difficult for people to find oil spill news that’s actually news rather than just public relations spin. If this nefarious marketing tactic leaves a bad taste in your mouth, consider calling BP, which on its Web site encourages people to contact the company if they have any ideas on how to help the company during its time of need. Perhaps you could suggest that instead of spending millions of dollars on TV advertising and message control, that money might be better spent elsewhere, like on capping and cleaning up the spill, financially supporting the families whose lives have been destroyed by this disaster and backing stronger regulations so that the same mistakes that caused this spill to happen aren’t repeated. Now that would be helping.
BP Oil Spill Cap Live Feed – Oil Spill Update June 2010. The BP oil spill cap is trying to contain the spewing black liquid that is taking over the Gulf of Mexico. Sitting at the top of a broken well head, is a LMRP and a containment cap. The cap is designed to siphon the oil from the spill up a pipe and into a ship. Since the spill is located a mile below the surface of the water, this is very hard as sea water entering the pipe could cause a frozen slush. BP is working to increase the amount of oil contained by the cap – which is their latest effort to curb the spill. It has been reported that the oil cap has collected 15,800 barrels of oil on Wednesday alone. On June 4 – the first full day the cap was in place, 6,000 barrels of oil were collected. Many are worried about cap failures or breakage. They should rest assured that BP has several caps either being manufactured or at the site of the broken well head. For those that wish to monitor the BP oil spill, there is a live video feed posted on BP’s Web site. BP posted the web cam so that people can monitor the spill and stay updated.
Originally called “theine”, caffeine was first discovered in tea in 1827. It was later shown that the “theine” of tea was identical with the caffeine of coffee, and the term “theine” was then dropped. While the caffeine in tea and coffee are, technically, identical, the experience is different due to three key factors:
1. There is significantly less caffeine in the average cup of tea – especially when including green and white teas brewed at shorter times and cooler temperatures.
2. L-theanine, an amino acid found only in tea, has a relaxing effect that counteracts the jitteriness of caffeine without reducing the increase in alertness.
3. The high levels of antioxidants found in tea slow the body’s absorption of caffeine – resulting in a gentler increase of the chemical in the system and a longer period of alertness with no crash at the end.
The biggest myth about the caffeine content between coffee and tea is that tea contains more caffeine than coffee. While this is true when measuring coffee and tea in its dry form, this is false when comparing brewed coffee and tea. After all, we normally use 2 grams of tea per 6 ounce cup, and 10 grams of coffee for the same quantity of water. A widely cited 2004 British study looked at 200 cups prepared by consumers going about their normal brewing routines. It found that the average caffeine level in the cups of tea (black English style teas) was 40mg vs 105mg in the average cup of drip coffee.
The amount of caffeine in coffee or tea depends on a number of factors, including the method and length of brewing or steeping. With tea, studies also show that leaf location on the tea plant affects content of caffeine in that tea. The youngest leaves, highest on the plant, contain the greatest concentration of caffeine AND antioxidants.
The greatest impact on caffeine content is the water temperature and length of steeping time. Black, Oolong, Green and White tea leaves themselves have surprisingly similar caffeine content. But a tea steeped for five minutes in boiling water is going to transfer a LOT more caffeine to the cup than a tea steeped for two minutes at 180 degrees Fahrenheit. Let’s be clear: Oxidation does NOT increase the amount of caffeine in tea. You’ll find a number of high profile tea companies, websites and books promoting this common myth. Simply put, there is no scientific basis to the claim and it results simply from measuring the caffeine in the cup after typical brewing methods and incorrectly crediting those results to the tea itself.
While it’s difficult (and usually incorrect) to make broad factual statements about how much caffeine is in Green Tea vs. Black tea, the varietals used (Sinensis vs. Assamica), growing methods (shaded or high grown vs. low grown) and leaves selected (new vs. old growth) make the following teas stand out in their class:
| Relatively low caffeine Genmaicha (Green) Gunpowder (Green) Hojicha (Green) Kukicha (Green) Keemun (Black) |
Relatively high caffeine Silver Needles (White) Gyokuro (Green) Matcha (Green) Assam (Black) Ceylon (Black) Darjeeling (Black) |
Also, keep in mind that, because tea bags contain broken leaves of smaller size, they produce an infusion with more caffeine than loose tea does. This is also true of very fine loose tea. In comparison, the same volume of coffee yields at least double the amount of caffeine. In fact, most colas have more caffeine as well.
There has been much concern in the United States recently about the possible dangers of caffeine. Caffeine tolerance varies greatly among individuals, with some being much more caffeine sensitive than others. A common misconception is that those who are caffeine intolerant should stock up on Decaf tea. Decaffeinated tea, in fact, is not caffeine free at all. It still contains about 5-10 mg per cup.
A common myth is that you can “make your own” decaf tea by briefly steeping the tea and throwing away resulting liquor. The theory is that most of the caffeine is washed away in this initial steeping. The truth, however, is something else entirely. Caffeine is extracted over time, and so the first 30 seconds of a five minute steeping cycle may only extract 20 to 30% of the caffeine (the amount depends on the leaf and processing style). As importantly, the antioxidants and other health benefits of tea tend to be extracted more quickly than the caffeine. As a result, that first quick steeping or “washing” removes both the caffeine AND the healthy elements found in tea.
To eliminate caffeine intake completely, one must switch to herbal tea. All real tea comes from the same plant, Camellia Sinensis, which contains caffeine. Herbal infusions, such as Chamomile, Rooibos and Peppermint, are made from botanicals not related to Camellia Sinensis, and they are naturally caffeine free.
Legend has it that tea was discovered roughly 5,000 years ago by Chinese Emperor Shen Nung when a single leaf blew into the emperor’s pot of boiling water. He found that not only did the leaf improve the taste of the water, but it seemed to have a stimulative effect on the body. The rest, as they say, is the history of the world’s favorite beverage.
The second tea story comes as the Indian answer to the Ancient Chinese legend of Shen Nung’s discovery of tea. According to this Indian tale, tea was a divine creation of the Buddha himself. During a pilgrimage to China, the Buddha was said to have taken a vow to meditate without rest for nine years. But, after some time, he dozed off. Upon awakening, he was said to have torn off his eyelids and thrown them to the ground out of frustration. Supposedly, the eyelids took root and germinated into plants that sprouted leaves with an eyelid shape. He then chewed the leaves of this plant, and his fatigue vanished. The plant, of course, was said to be the first tea plant, which he carried with him to China. However, it is important to note that there is no evidence that the Buddha ever went to China, not to mention that fact that he’d have bigger problems to worry about (besides staying awake) if he didn’t have eyelids.
Yet another story recounts the origin of a popular tea in China, Ti Kuan Yin. According to the legend, Kuan Yin, the Goddess of Mercy, presented tea as a gift to a devout farmer who diligently maintained her old, dilapidated temple. Inside the temple was Kuan Yin’s elegant iron statue to whom followers prayed for enlightenment. One day, however, the iron statue appeared to come alive. Shocked, the farmer fell to his knees and the goddess whispered,”The key for your future is just outside this temple. Nourish it with tenderness; it will support you and yours for generations to come.” Unable to contain his curiosity, he went outside and found a withered, straggly bush.
After much care, the bush grew rich and full, with thick green leaves. Experimenting, the farmer dried the leaves in a stone wok. They soon turned a smooth charcoal black, just like the statue of Kuan Yin. The nectar produced from leaves fired in this way was ambrosial and fragrant, like the finest blossoms. It was more delicious than any other drink that ever touched his lips. Thus, the magical Ti Kuan Yin – “the tea of Kuan Yin” – came into being.
The next story describes yet another tea’s origin. Unlike the other stories, this one lies not in the magic of legends, but in the practicality of economics. Also unlike the most of the tea stories mentioned, the origin of Genmai Cha is historically accurate. Contrary to the affordable luxury it has become today, tea used to be an extremely pricey commodity. The Japanese peasants found it difficult to afford larger quantities of tea, and would mix it with roasted rice, an abundant (and cheap!) product. Thus, they were able to squeeze more cups from the same amount of leaves. However, this tea has outgrown its humble origins to become a favorite of many urban dwellers in both Japan and the West, and is considered one of the more interesting variations on tea.
Tea’s discovery by the West gave birth to the world’s largest and most powerful monopoly. The power of the British East India Company, nicknamed “the John Company,” derived from the West’s unquenchable thirst for tea and the unconscionable lengths the company would go to fulfill this demand. While consumers in the West desired tea, they were unable to find anything China wanted to trade for it – until they discovered opium. The British East India Company grew this harmful, inexpensive crop in neighboring India and traded it for Chinese tea. Because of its addictive nature, the demand for the drug spread rapidly. This resulted in lifetimes of addiction, and ensured a practically endless supply of tea.
The final story deals not with the origin of a certain tea, but rather with the word “tea” itself. In China, tea is most commonly known as “cha”. The reason we call it by another name reflects an interesting mix of history and geography. When tea first reached European markets in the late 16th and early 17th centuries, it came from the trading port of Amoy (present day Xiamen) in Fujian province of China. In the local Fukienese dialect tea is called “tey” rather than the more common “cha”, so in Western Europe, and later the United States, it was the word “tea” that stuck, while other countries, such as India, Russia, and Turkey, were introduced to tea as “cha” by traders traveling over-land along the Silk Road.
Types of Tea
All tea comes from the leaves of the Camellia Sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf. Once this alteration is complete, all teas are finished by drying the leaves. This lesson will focus on the step between picking and drying… a tea is defined by the way it is processed.
The primary impact of the way a leaf is processed, and the main indicator of how the tea will be classified, is oxidation. Oxidation is the natural process by which enzymes in the tea leaf are exposed to, and interact with, the oxygen in the area after the cellular structure of the leaf has been broken. This can happen quickly, through rolling, cutting or crushing, or more slowly through the natural decomposition of the leaf. You see the same process in a piece of fruit. Left to sit, the fruit will slowly turn brown. Cut or bruise the fruit and it will brow much more quickly. The oxidation process is stopped by drying the leaf down to 5-6% moisture content (or less) which prevents the remaining enzymes from interacting with the oxygen in the air.
NOTE: Oxidation is commonly, but incorrectly, referred to by some in the tea industry as fermentation. This is likely a mistaken comparison to the more familiar fermentation process involved in converting grapes into wine.
The four basic styles of tea, in order from least oxidized to most oxidized, are White, Green, Oolong and Black.
White Tea is technically defined as a tea that is relatively unprocessed, and has been allowed to oxidize very little. The name is derived from the fuzzy white “hairs” that appear on the unopened or recently opened buds of new growth on the tea plant. Because they are typically comprised of the newest leaves, which the plant has been pouring its energy into, they also tend to have the highest antioxidant content. In practice, some white teas, like the Chinese White Peony, undergo a multi-step process of steaming and drying that does result in some uneven oxidation which can be seen in the varying shades of green in the open leaf and even some brown around the outside edges of individual leaves. White teas produce very pale green or yellow liquor and are the most delicate in flavor and aroma.
Green Tea is typically subjected to a multi-step process of steaming, pan-firing, and/or rolling before being dried to freeze the oxidation process. Little oxidation occurs in most green teas, and they are differentiated from white teas primarily by the extra steps of manipulating or processing the leaf before drying. The liquor of a green tea is typically a green or yellow color, and flavors range from grassy to sweet with mild astringency.
Oolong Tea is also subjected to a multi-step process of steaming, pan-firing or rolling but is also set out and allowed to “wither” which gives the leaf time to oxidize. Oolongs usually ranging between 20% and 80% oxidized. This range results in a dramatic variety of colors (from green to nearly black) and an equally dramatic variety of flavors and aromas. Oolongs typically are bolder in flavor than Green or White teas and offer less astringency than either the stronger Black or lighter Green teas. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.
Black Tea undergoes similar processing to Green and Oolong teas but is allowed to oxidize more completely. The brewed liquor of a Black tea ranges between dark brow and deep red. Black teas offer the strongest flavors and, in some cases, greatest astringency. Black teas are the only style of tea regularly drunk with milk and sugar (though some dark Oolong drinkers may disagree) and are the most popular bases for iced tea.
Pu-Erh Tea undergoes similar processing to Green teas but then is allowed to undergo an entirely unique process of fermentation over an extended period of time (sometimes many years). Pu erh teas are often pressed into dense cakes or other decorative shapes. They are known for their unusual status as the only aged, fermented teas and are prized for their earthy, musty aroma and rich, smooth taste.
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