Pu-erh

Pu-erh is a post-fermented tea traditionally from Yunnan. After the leaves are processed, microbial processes take place that change flavour and colour. A distinction is made between raw (sheng), which ages slowly, and ripe (shou), in which fermentation is accelerated.

Pu-erh is often pressed into cakes, bricks or bowls and stored. The taste is earthy, spicy and round. It is usually infused with boiling water and several times.