I found this video and thought it was interesting. Covers most of the history of Puerh as well as some of it,s production. You may have seen this before but I had not. One of the things I found interesting was that at one time evidently it was common practice to pre-ferment the maocha. Yep, you heard correctly, the tea was not ready for consumption until after the leaf had been pre-fermented. So, if this is correct then all the hub bub about pre-fermentation and how the tea may not age properly is a bunch of hooey. This video is about thirty minutes long but it,s somewhere around the seventeen minute mark that this issue is addressed. Those red tinged leaves have never worried me too much, although their are exceptions I usually prefer the taste of the red tinged teas to the pure green. A little rounder, fuller and the astringency seems to be toned down a bit. But I am perfectly aware that this video is not going to change the minds of people who have already made up their mind that this practice is either an accident or the result of producers wanting to make a drink now tea. Let me know what you think. What this tells me is that, take all the "online personalities" opinions and perspective with a grain of salt. The people making these teas have been doing so for a whole lot longer than all us twenty something white boys have been drinking it. Having cakes stacked to the rafters doesnt make you an expert, nor does having a popular blog. But, whatever!