Sui Yin Zi (Shattered Silver) Shou (Cooked) Puer

As opposed to the larger bricks or purely loose puer, this style takes the form of small, pebble-like pieces.  These are generated in the process of making cakes of cooked puer.  In this process, a large pile of tea is moistened and occasionally turned over to ensure even fermentation.  As this happens, small amounts of tea, high in pectin, will bind together to form small pieces or chunks.  These are removed before the larger tea cakes are formed, making them incompletely fermented.  Thus, while all Sui Yin Zi is considered cooked (shou) puer, it is still a little bit raw (sheng).  The larger of these pieces are generally referred to as Lao Cha Tou (Old Tea Heads), while the smaller are generally called Sui Yin Zi (Shattered Pieces of Silver).  They are known for being easy to work with, easy to brew with a good flavor, and being extremely long-lasting in their brews.  The high pectin content tends to produce a brew that is sweet and thick.  This is an excellent form for those new to