Pu-erh tea can be loose-leaf or compressed into discs or bricks – a method developed during the Tang dynasty (618-907 CE). Genuine pu-erh tea comes from the large leaves of indigenous trees growing in Southern Yunnan province, a location where tea is thought to have originated.
Pu-erh tea comes in two styles, ‘cooked’ or ‘raw’. Both undergo successive stages of fermentation, the latter requiring longer fermentation in cellars specially designed for the purpose of resting and ageing the tea. Cooked pu-erh on the other hand, is quickly ripened and ready to be consumed.
Pu-erh tea differs from all other tea types as it can improve with age. Its mellow, earthier flavours and lack of harshness, can produce over time some of the most sought after teas. It is also a healthy beverage, good for digestion and weight loss.