The name puer (pu-erh) comes from the trading village in the heart of the area in Yunnan where this tea is produced. There are two general types of puer, cooked and raw. The raw or shen (green) puer is made from mao cha and steamed and pressed into cakes. It is the shen puer that demonstrates the miracle of puer. It slowly changes over time through a natural fermentation process. Black (cooked) puer teas are elemental and mysterious dark, fermented teas which are robust, earthy, rich and grounding. Puer cakes and puer in general are said to have three reasons for their acquisition. The first of course is the enjoyment of the tea, second the health benefits, third, and for some the most important, the investment potential. Now the popularity of puer has spread out from Hong Kong and Guangzhou, to Taiwan, Beijing, and Shanghai within China, and the popularity of puer has started to spread to the US and Europe.
Puer is often a favorite tea of the truly dedicated tea drinker.
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