Pu’er teas are a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize until the desired flavors are achieved. This produces the dark/black tea, or 黑茶 (Hei Cha) in Chinese. This is different from red tea or the 100% oxidized black tea. There are 2 types of pu’er teas: ripe and raw pu’er.
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