Pu-erh tea
Pu-erh teas
Geography: Yunnan province
Fermentation: ‘post-fermented’ (with two types of enzymes); can be halted or continued during the whole shelf life time. If the process has been halted, then the number of years of ageing is indicated, if fermentation continues, then the year of production is printed.
Division into subgroups: according to Chinese standards of 2006, there are Shu (ripe) and Sheng (raw) pu-erh teas. Visually – black and green.
Features:the only group of teas that, with ageing, only become better and more beneficial, acquiring a more refined taste; the raw material mainly comes from tea trees of the province.
