Puerh is called ‘black tea’ in China (our black teas are called red tea in China), and is grown in the Yunnan region of China, home of the most famous puerhs and where the title ‘puerh’ is restricted by geography (as ‘champagne’ is in France). The processing and production of Puerh is what makes it so distinct from other types of teas.
There are two types of puerh, based on how they are produced:
• Raw puerh (traditional puerh) is unoxidized (green) before it is piled, fermented and aged. This tea takes many years to produce and is therefore very expensive.
• Ripe puerh (also called cooked or modern) is a modern version of puerh that mimics the traditional aging process through carefully controlling the production of humidity and temperature and the introduction of microflora.
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