Pu’er tea is a unique variety of fermented tea that originates from Yunnan Province in southwestern China.
There are two primary types of pu’er tea:
- Sheng Pu’er (Raw Pu’er): This is the traditional form of pu’er tea. The leaves are minimally processed and then naturally aged under controlled conditions. Over the years, the tea’s flavor evolves, becoming smoother and more nuanced. Sheng pu’er is highly prized by collectors and can be quite valuable, especially if it is well-aged.
- Shou Pu’er (Ripe Pu’er): Developed in the 1970s, Shou pu’er undergoes an accelerated fermentation process called “wet piling” (wo dui). This method is intended to simulate the aging process of sheng pu’er, but requiring much less time to produce. Shou pu’er typically has a darker color and a mellower taste compared to its raw counterpart.