puer

Pu'er, also spelled puer, is a type of fermented tea produced in Yunnan Province, China. It is a post-fermented tea, meaning it undergoes microbial fermentation and oxidation after the leaf has been processed, a step that can mellow and transform flavors with age. The tea is known for its aging potential and a flavor profile that develops over years.

There are two main varieties: Sheng (raw) and Shu (ripe). Sheng puer is made from sun-dried leaves and aged naturally to develop complexity over time. Shu puer, created in the 1970s, uses accelerated pile fermentation, often called wo dui, to imitate aging and produce a smoother, darker infusion more quickly.

The leaves are typically harvested from large-leaf Camellia sinensis plants, often the Camellia sinensis var. assamica. After processing, the tea is pressed into cakes (bing), bricks, or formed into small nest-like shapes called tuocha, and is usually wrapped in paper for storage and aging.

Aging is a central feature of pu’er. While some sheng pu’er is enjoyed young, many examples improve with decades of storage, developing mellow, earthy, and woody notes as flavors harmonize. Storage conditions—humidity, temperature, and odor exposure—significantly influence flavor evolution.

Geographic origin and terroir influence the tea’s character. Major production areas include Xishuangbanna in the south, the Pu’er region around Simao, and other parts of Yunnan such as Lincang. The name Pu’er derives from Pu’er City in Yunnan. The market offers both traditional pressed formats and loose-leaf pu’er, with a wide range of ages and price points.

Brewing typically uses near-boiling water and multiple short infusions, either in a gaiwan or teapot. Sheng pu’er tends to be brighter and more astringent when young, while shu pu’er is often smoother and more mellow, with flavors evolving through successive infusions.