Pu’er tea is a tea unique to Yunnan Province, made from large-leaf sun-dried tea leaves grown in the region. It is produced using specific traditional methods and is recognized as a protected geographical indication product in China. One of its defining features is its ability to age over time, developing deeper and richer character as it matures.

Pu’er is divided into two main types: raw (sheng) and ripe (shou).

Raw Pu’er is not subjected to wet-piling fermentation. It has a cooler nature, with dark green dry leaves and a bright, clear liquor. The taste is fresh and bold, often showing floral or fruity notes with a strong returning sweetness. It is well suited for aging and long-term storage.

Ripe Pu’er undergoes wet-piling fermentation, which gives it a warmer and gentler character. The dry leaves are reddish-brown, and the liquor is deep red and bright. The taste is smooth, rich, and mellow, with a noticeable aged aroma. It is generally softer on the stomach and easy to drink, especially for those who prefer a rounder and more mature flavor profile.