Pu-erh Tea is a unique fermented tea, shaped in bricks or Touchas (bird nest shape), from the leaves of the Assamica variety of the Camellia sinensis. Pu-erh tea is only produced in the Yunnam provenience in China.  Fermented teas have the same beneficial properties as many fermented foods have such as yoghurt, wine, sauerkraut and sourdough bread. Pu-erh teas increase in value as the tea ages, similar to wines.

There are two types of Pu-erh tea, Raw (Sheng) and Ripened (Shou).

Raw Pu-erh tea is processed by withering, rolling, the raw leaves and pan firing, then pressed in to shapes, or known as toucha (a bird nest shape). As this tea, ages the flavours develop a dynamic taste with lots of body, slightly sweet undertones.

Ripened Pu-erh tea has a faster process, as more water has been added to encourage the oxidation and fermentation processes and is piled in to a brick shape.  Ripened Pu-erh tea has a deeper taste than the raw varieties. Ripened teas are often described to have an earthy, musky taste.