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What is pu'erh tea?

Pu-erh tea originated in the Yunnan Province of China, specifically in the region of Pu'er County. Its history can be traced back to the Tang Dynasty (618-907), although it gained significant popularity during the Ming Dynasty (1368-1644) and Qing Dynasty (1644-1912). Pu-erh tea was traditionally produced for trade and was transported along the ancient Tea Horse Road, which connected Yunnan to Tibet and other regions. This tea was highly valued for its unique flavor, ability to improve digestion, and potential health benefits. Over time, pu-erh tea became associated with cultural traditions, ceremonies, and medicinal properties.

Taste: Pu-erh tea varies depending on factors such as the type of pu-erh (raw or fermented), the age of the tea, and the specific processing methods. Young raw pu-erh tea, also known as "sheng" pu-erh, has a vibrant, astringent, and grassy taste with some bitterness. It is often described as refreshing and invigorating. Aged raw pu-erh teas develop deeper and more complex flavors, often exhibiting earthy, woody, and sometimes fruity or floral notes. Fermented pu-erh tea, also called "shu" or "cooked" pu-erh, undergoes a microbial fermentation process that produces a unique flavor profile. It tends to have a smooth, mellow, and earthy taste with hints of sweetness and may possess subtle "aged" characteristics.