Pu-erh Tea was named after a city in China's Yunnan Province which is known for its wild, ancient, big-leaf tea trees. This varietal is fully fermented and categorized into two types: Sheng (Raw) Cha and Shou (Ripe) Cha. The difference is in the process of maturation and the length of time each type is processed. Sheng Cha takes two to three years to reach full maturation and involves wilting, pan-frying and bruising the leaves. Shou Cha, on the other hand, involves a hastened process that takes only a year to ripen into ready-to-enjoy Pu-erh.
This variety is the preferred drink of tea enthusiasts and connoisseurs from all over the world.