Puer is packaged as loose tea or compressed into cakes. Historically, the tea was compressed to make it easier to transport on horse, while today, the function is to assist the tea to improve with age.
Puer tea, also known as Puer tea, is a type of fermented tea that originated in the Yunnan province of China. The tea leaves used to make Puer tea are harvested from a broadleaf tea tree species known as Camellia sinensis var. assamica, and are then subjected to a fermentation and aging process that can last anywhere from a few months to several years.
There are two types of Puer tea: raw (sheng) and ripe (shou). Raw Puer tea is made from tea leaves that are sun-dried and then aged over time, allowing the tea to naturally ferment and develop a complex and rich flavor profile. Ripe Puer tea, on the other hand, undergoes an accelerated fermentation process that involves piling, wetting, and turning the tea leaves to speed up the aging process.
Puer tea is known for its distinct earthy and woody flavor profile, with notes of honey, nuts, and fruit. It is also believed to have a number of health benefits, such as aiding digestion and promoting heart health.
Puer tea is considered the most exotic tea in China and has experienced a resurgence in popularity and culture in recent times. Puer is both an ancient and traditional form of tea preparation, but it has also become a popular tea among urban connoisseurs and those wanting to experience the energetics of tea.
The tropical region where it is grown (Yunnan Province-the birthplace of tea), its incredible range of tastes, its fermentation process, and its unique appearance make puer a must try experience. Under the Tang Dynasty (618-907), puer was developed during the days of the Tea Horse Road, a series of trade routes to Tibet.
