Pu-erh or Pu'er tea,Hong Kong Crystal-Sky puer tea price supplier

Storage methods: clean ventilated dry and no pollution
City: Yunnan Xishuangbanna dai national minority autonomous prefecture
Tea area: menghai tea area
Pu-erh tea production process: ripe tea
Origin: China
Ingredients: yunnan big leaf shai
Puer tea year: 5 years (contain) - 10 years (including)

 

Puer Tea brewed from the brick
Pu-erh or Pu'er tea () is a variety of fermented dark tea produced in Yunnan province, China.[1][2][3] Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.[4] This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea". The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.[5]

Pu'er traditionally begins as a raw product known as "rough" Mao Cha  and can be sold in this form or pressed into a number of shapes and sold as raw" Sheng Cha . Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui process  developed in the mid-1970s by the Menghai[6] and Kunming Tea Factories [7] created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha  which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production