All good types of Pu’er teas are created from the green tea processed from the variety of Camellia sinensis found in the mountains of southern Yunnan. The green tea can undergo a secondary ripening, or fermentation, for several months to produce ripened Pu’er or commonly called cooked Pu’er tea. Another type, the raw tea cakes will naturally age into the brown mixed color cakes we break up to drink. The best flavor in the raw tea is brought out by naturally aging over 10 years or a great flavor can be developed quickly by a secret fermentation processes (every tea factory has thier own process). Both teas, raw and cooked, have wonderful flavor and great health advantages.
While unaged and unprocessed raw Pu’er starts as a type of green tea, cooked or aged raw Pu’er has occasionally been mistakenly categorized as a black tea due to the dark redish brown color of its leaves and liquor. However, Pu’er in both its cooked and/or aged forms has undergone secondary fermentation caused by the natural organisms growing in the tea in addition to the standard oxidation process that is stopped to make the green tea, thus making it a unique type of tea. It should not be confused with the traditional black or red teas. It starts as a green tea but changes over time into its own type that we all treasury.
Raw - Sheng
The raw tea is like a fine wine. It must be aged to bring out it's flavor. Many people will age the raw Pu'er over 10 years before drinking it. You can enjoy this tea earlier, but it will be much better later. We only offer the better grades so any tea we sell will age well. Look out for cheaper versions that do not age well. Many call the raw Pu'er, "green Pu'er Tea". These high quality aged teas can be very valuable.