Pu Erh Tee

Pu-erh tea, named after the city of Pu Erh in the Chinese province of Yunnan, is a collective term for all post-fermented teas, some of which come from centuries-old tea trees. With the help of microorganisms, the tea leaves undergo a fermentation process, and similar to good wine, many pu-erh teas benefit from a longer maturation. In addition to the classic Sheng (green, smatured slowly) and Shou (black, matured quickly) pu-erh teas, the rare regional specialities such as Liu Bao, Furong Shan Hei Cha and Japanese Goishicha are also worth exploring.