Pu-erh tea is a fermented tea originating from the Yunnan province in China. The leaves used to make it are from the Camellia Sinensis plant, which is also used to make black, green, and oolong teas.
The process of making pu-erh tea is unique. After the leaves are harvested, they are withered and either pan-fried or steamed to stop oxidation. The leaves are then rolled, shaped, and left to ferment for several months or even years. This fermentation process gives pu-erh tea its distinct flavor and aroma, which is sometimes described as earthy, musky, and rich.
Pu-erh tea can be classified into two types: raw (sheng) pu-erh and ripe (shou) pu-erh. Raw pu-erh is unfermented and typically has a lighter flavor and aroma. Ripe pu-erh is fermented for a longer period and has a darker color, richer flavor, and smoother taste.
Pu-erh tea is often enjoyed for its health benefits. It is believed to aid digestion, reduce cholesterol levels, and promote weight loss. Some studies have also suggested that pu-erh tea may have anti-inflammatory and antioxidant properties.
In China, pu-erh tea is often served during meals or as a social beverage, and it is often aged and prized as a valuable commodity. Today, pu-erh tea has gained popularity in other parts of the world and can be found in many tea shops and online retailers.