I watched a documentary on cocaine production in Columbia. The green leaf looks like it came off a tea tree. This is the form consumed by the locals for altitude sickness. In the forest they build a large pit and wet it with river water creating a mush pit. They throw in the raw leaf and let it ferment for several weeks before they add chemicals to extract the concentrated cocaine. The parallels to black puer processing minus the chemicals was most interesting.
Jim
PS My large purchase of Shu chitze tongs in 2004 are finally loosing the wet wodui taste. There is now a rich dark single note of ... I tail off here because I havent seen a description of the taste when shu ages. Some say it doesnt loose the wodui taste but I beg to differ.