Pu'er Tea 普洱茶

As all the tea leaves originated, Pu'er 普洱 also comes from the same tea plant which is Camellia Sinensis. It is an ancient and classic tea which is a favorite of a lot of people from south west of China and is highly respected by the whole nation in recent years. The processes that go into making the classic pu'er tea are strictly guarded secrets for centuries. It is an after fermented tea which is compressed into hard cakes or bricks for delivery, storing purpose in the ancient times and is a kind of tea which the value goes up along with its aging. Pu'er can be drunk immediately or aged for many years. As such, Pu'er teas are often now classified by "year" and "region" of production much like wine vintage. The longer Pu'er aged the better the taste and quality of the tea becomes. Years and years of fermentation endues the Pu'er tea with silky mouth feel and very typical mellow aroma.

All types of Pu'er tea are created from maocha（毛 茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia Sinensis found in the mountains of southern Yunnan. Maocha can undergo "ripening" for several months prior to being compressed to produce ripened Pu'er, or be directly compressed to produce raw Pu'er. Raw Pu'er tea (生 茶 or 青 茶), also known as "uncooked Pu'er " or "green Pu'er," is simply maocha（毛 茶) tea leaves that have been compressed into its final form without additional processing. Ripened Pu'er tea (熟 茶) is pressed maocha specially processed to imitate aged raw Pu'er. Although it is more common known as "cooked Pu'er," the process does not actually employ cooking to imitate the aging process.

Raw/ Green Pu'er 青普洱

Ripened Pu'er 熟普洱