Pu'er Tea

Chinese pu'er is a complex tea originated in the endless fields of Yunnan Province in southwest China, the area where most believe the Camellia Sinensis plant was first discovered. A powerful tea with noticeable effect on the human body, compared to other types of tea, and constant references in Chinese medicine. Pu'er tea 普洱茶 (also written Pu'erh tea) is a modern name, named after a tea town in Menghai district of Yunnan, divided into two groups: Sheng Pu'er (Raw) and Shu Pu'er (Ripe).

 

Sheng Pu'er (Raw Pu'erh)

The original version of pu'er tea, sheng pu'er 生普洱 in some places is still being produced in traditional methods by tribes and ethnic groups throughout Yunnan province. It is estimated that sheng pu'er is the earliest tea exists today, closest to the tea produced in earlier days. The method of producing the raw tea is quite similar to the procedure for green tea (tea with long history of its own). The essential difference is in the natural and refined way in which the leaves are being dried, keeping the leaves' enzymes alive along with a slight percentage of moisture, which together allow a slow fermentation process that extend the shelf life of the tea and improves it. The result is aged raw pu'er that has darkened to shades of brown, gray and black, producing a reddish brown liquor. The qualities of a well-aged pu'er place it at an extraordinary level of prestige and high value.