Golden Pu-erh is aged for five years in a dark cave in Yunnan Province. This aging process in a relatively high humidity environment, mellows the elemental character of the tea when compared to young Pu-erh (aged about 1 year). As with wine, young pu-erh is considered the least valuable whereas pu-erh 5 years or older is highly prized. Interestingly enough, the taste of pu-erh becomes more mellow with age and perhaps more acceptable to the Western palate. Some have recommended that pu-erh be blended with chrysanthemum flowerets to make the taste more acceptable. In fact, this blend can be ordered in teahouses in southern China and Hong Kong. For Kambootcha lovers - Pu-erh is the main ingredient. Pu-erh is often taken for relief of indigestion and dysentery but has also been reported very useful in the reduction of cholesterol). In the course of time the tea takes on a musty and earthy character. Pu-erh that gets slightly moldy before it naturally dries is considered the best; it is then stored for years.