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Also known as Pu‑Erh, matured teas can be found either loose or compressed. Unlike black tea, matured tea undergoes a secondary oxidation and fermentation, making it a truly unique type of tea. Plucked leaves are spread out in the sun to wilt and are then pan‑fried to prevent further oxidation. Rolled and shaped, they are dried in the sun again, and then, pressed into cakes or left uncompressed. They undergo several fermentation processes in specially conceived tea cellars and are sold at maturity. As with some fine wines, certain matured teas are renowned for improving with age.