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Pu-erh tea, known as “black tea” in the Far East part of the world, originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu-erh tea is post-fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like a fine wine, but many pu-erhs are able to retain their freshness for up to fifty years! Pu-erh teas can be found in compressed brick form or in loose leaf form and can be made from both green and black tea leaves.

Puerh tea is made from a larger leaf strain of camellia sinensis called Dayeh, which are ancient trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and although they can be harvested year-round, the opportune time to harvest is in mid-spring. Various conditions and environmental factors can impact the flavor profile of pu-erh, resulting in a rich experience for the tea drinker's palate of this bold tea that can be smooth, fruity, peaty, grassy, musky, herbal and earthy.