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Sometime during China's Tang Dynasty, about 1300 years ago, it was noticed that broad leaf teas transported from Yunnan Province (along what is known as the "Tea Horse Road") to China's then capital city, Chang'an, Tibet and other destinations, underwent a unique transformation during the long journeys. The taste of the brew from these tea leaves actually became smoother and more distinctive. This tea, known as Pu-erh tea, became highly sought-after by the Tang Court, the literati and the nobility. Pu-erh tea came to be known as the "King of Tea" for good reason. High quality Pu-erh is still in great demand by tea connoisseurs and is one of the few teas that, like wine, improves and becomes smoother over time. Pu-erh tea comes in two general types: Ripe Pu-erh is tea that has undergone an accelerated fermentation process while Raw Pu-erh has not and is/has been allowed to undergo natural fermentation over time. Bana Tea's Denong Ripe Pu-erh Tea is a 2006 vintage tea that was produced in Menghai, Xishuanbanna Prefecture in China's, Yunnan Province. This is a fermented tea that is produced from a blend of leaves from wild tea trees and small tea bushes. This tea won the bronze medal at the Second China Yunnan Pu-erh Tea International Fair of 2007. The brew is rusty-red in color and exhibits a smooth earthy date flavor with a sweet aftertaste that is comforting and pleasing to the palate. It is best consumed after a meal. This tea normally is manufactured in traditional 250 gram tea bricks. This beautifully-designed box contains 2 ounces of the tea that has been segmented into convenient ready-to-brew portions.