Puerh

Pu-erh is a type of fermented tea produced in Yunnan province, China. It is traditionally aged and can be pressed into cakes, bricks, or small rounds known as tuocha. Pu-erh is produced in two broad categories: sheng (raw) and shu (ripe).

Sheng starts as green tea leaves that are withered, heat-treated to halt oxidation, rolled, and dried. The tea then undergoes slow microbial fermentation over years, during which its color and flavor develop, often becoming smoother and more complex with age. Sheng can be stored before or after pressing; older vintages are highly prized.

Shu is a post-fermented tea developed in the mid-20th century to mimic aged sheng flavor more quickly. After standard processing, the leaves are piled in humid conditions and turned to facilitate microbial fermentation for several weeks. After drying, the tea is pressed. Shu tea tends to be darker, earthier, and smoother than young sheng.

Storage and aging are central to pu-erh. The final character depends on humidity, temperature, air flow, and whether it is kept in a press. Over time, flavors can become sweeter, woodier, and more nuanced; bitterness often softens. Some pu-erh is aged for decades.

Brewing typically uses near-boiling water, with a quick rinse before a series of short steeps. The tea usually yields a dark cup with an earthy, woody aroma and a smooth, mellow palate, especially in aged examples.

Pu-erh originates from Yunnan's tea-growing regions, and the name derives from Pu'er City, a historic trading hub on the old tea routes.