Pu'er Tea

Pu'er is a dark tea from Yunnan, China, known for its microbial post-fermentation and ability to develop with age. It is generally divided into two main types: sheng pu'er, or raw pu'er, and shu pu'er, or ripe pu'er. Sheng pu'er ages slowly and naturally. When young, it can be fresh, vegetal, and brisk, while aging can bring softer, woody, earthy, and sweet notes. Shu pu'er undergoes an accelerated microbial fermentation process during production, resulting in a softer, fuller, and more earthy character from an early stage. Pu'er is often compressed into cakes or bricks and is well suited to multiple short infusions.