In China and Japan, there are fermented teas collectively referred to as Heicha. This term means “black tea,” but it should not be confused with the black tea we know in the West, as it is called “red tea” in China. The two names have already caused some confusion in Europe regarding processing methods. Experts have begun to refer to fermented tea as “dark” tea. To simplify, we refer to the category from Yunnan as Puerh tea, as we do not deal with other fermented teas from areas outside of Puerh.

This page is dedicated to providing interesting and relevant information about the unusual tea we call Puerh tea, pronounced pu-er. The tea has many spellings: Puer, Pu’er, Pu’erh, Pu Erh, and it can also be called Bolay.

Puerh tea originally comes from Yunnan’s natural rainforest. While white, yellow, green, Oolong, and many black teas are cultivated and harvested from the Camellia sinensis var. sinensis bush, Puerh tea is made from the leaves of the variant Camellia sinensis var. assamica or old Camellia taliensis trees, which are often referred to as wild.

Puerh tea comes from the southern Yunnan province in China. Originally, puerh tea came from the oldest trees that grow wild in the rainforest. Puerh is one of China’s most famous medicinal teas and has been enjoyed for over a thousand years. It is a fermented tea. Fermentation refers to the breakdown process of substances using bacteria, yeast, or other microorganisms, similar to composting. This technique of fermenting green leaves made from the special broad tea leaves has a unique chemical composition that makes them suitable for aging.

Artificially aged puerh is called shu and is fermented for at least two months under specially controlled conditions, where heat and humidity are monitored. Naturally aged puerh is called sheng and develops over time as it is stored. Well-aged sheng puerh is considered the finest and is sought after by connoisseurs around the world. These teas can fetch some of the highest prices in the world at auction.

Correctly produced shu puerh should be complex, mushroom-like, and have a scent of autumn leaves without tasting sour or musty. The flavor should be incredibly smooth and clean, like a good malt whisky, with a lingering sweetness and a hint of vanilla. The color should be sharp, clear dark brown to black, and not muddy.

Sheng puerh is like a very complex green tea, fresh and juicy with undertones of tobacco and astringency. Its flavor matures, becoming softer and more beautiful with age. Puerh has a very long shelf life, and depending on the quality of the leaves, it can be ready to drink 50 years or more after it is harvested. If the tea is processed correctly, puerh from high-quality leaves can significantly increase in value over time. In recent years, demand has led to higher prices for rarer puerh cakes. However, the high prices driven by speculation are decreasing.