Pu-erh tea comes from China’s Yunnan Province and is named after a village where it
growing in southern Yunnan. This tea is highly valued in China where the processing methods
have been a well-guarded secret for centuries. Pu-erh’s distinct flavor comes from the
fact that after the leaves are picked, they are made into a sundried base tea called maocha
and then fermented. After that, the leaves are aged and then packed into bricks or cakes.
Pu-erh tea is the most oxidized form of tea, often aged, and sometimes very expensive.
Unlike other teas, which get stale over time, pu-erh can mellow and improve with age like
fine wine. Some pu-erh teas are more than 50 years old, and rare pu-erh tea can cost a lot.