Pu erh Tea Tastes like Fish. While ripe pu erh can taste like dirt, a raw pu erh can sometimes taste fishy. There are a few ways to explain. Some raw pu erh has a vegetal seaweed taste. Some people will describe this as ‘fishy’. If this is the case, there’s nothing wrong with the tea, and you probably don’t like it.Pu’er, commonly known as pu-erh tea is another of China’s exceptional treasures which has only recently been discovered by the Western world. Also known as aged or vintage tea, pu-erh has many unique qualities. So much that Westerners often liken this exquisite tea to fine wine.Pu erh is made of the large-leaf variety from Yunnan Province which has a strong bitterness, but once the bitter sensation is gone, the sweet aftertaste appears in the mouth. Unlike other types of tea, the hui gan of pu erh is generally quite long-lasting.Pu-erh tea (普洱茶), called bo nay (or po lei, or po lai) tea in Cantonese, and sometimes spelled Puer or Pu’er, is a type of dark tea, a tea that is usually aged. Although it can be consumed immediately after production, Pu-erh is often aged, in a process called post-fermentation. This process involves active bacteria and fungal cultures.Raw (sheng, green) pu-erh tea from Thailand, Myanmar (Burma), Laos. Pure organic material from old trees. Single cultivar self produced puer’s “TEA SIDE” and famous Hong Tai Chang tea. Pressed cakes and loose-leaf, young and aged raw pu-erh tea.Leaf grade is based on the size of the leaf. After the fermentation process is completed, ripe pu-erh is separated into different grades. Each different leaf grade will impart a slightly different taste. When ripe tea cakes, bricks and tuos are pressed they are usually a blend of different leaf grades. Blending is uYunnan A TeaVivre brand raw pu-erh cake – older than 300 years, authentic pu-erh tea … derived from large leaf tree plant grown in Yunnan, China. It has a bitter taste when …Pu’er or pu-erh is a variety of fermented tea produced in the Yunnan province of China. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 hēichá (literally, ‘black tea’) commonly translated as ‘dark tea’.The raw type is typically sun-dried and compressed and is the traditional form of this tea. Ripe pu-erh tea, on the other hand, is rapidly aged tea, and undergoes a 45-day fermentation process in which the tea is kept perpetually damp in a “wet pile”. In terms of taste, it can be bitter, but the more it is aged, the richer the flavor becomes.