If current knowledge of tea‘s biological, cultural and agricultural origins are to be believed, then sheng tea is likely the first tea ever brewed and drunk by people. Sheng tea hails from jungle-like forests in the Yunnan region (which now encompasses the Yunnan province of China, as well as several neighboring regions, such as northern Thailand).Pu-erh Tea: is a variety of post-fermented tea produced in Yunnan province, China Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. Pu-erh tea is available as loose leaf or in various compressed forms (see Tea brick). There is also the differentiation of ripened (shou) and raw (sheng) types.Pu-erh tea or Pu’er is a variety of fermented tea produced in Yunnan province,China, and named after Pu’er City.The Pu-ehr tea is know for its unique method of post processing like natural microbial fermentation and oxidation of the tea leaves. Yunnan sheng pu-erh tea from Counties: Bao Shan, De Hong, Lin Cang, Pu’er ( Simao ) and Xi Shuang Ban Na.Puer tea originates from Yunnan province, dating back to the 4th century. It has dynamic terroir and taste flavor profiles, a complex aging process, and has attributes similar to fine wine. Puer tea has two subcategories, raw puer (sheng puer in Chinese) and cooked/ripened puer (shu puer).Shu ( ripe ) or Shou Pu-Erh tea. The wò duī fermentation process is an accelerated fermentation into “ripe” shou cha. Originally developed by the Kunming Tea Factory in 1973 and then continued by Menghai factory. Yunnan shu pu-erh tea from Menghai , Bao Shan, , Lin Cang, Pu’er ( Simao ) and Myanmar.Pu-erh Tea Shop – Tea Sourcing Chinese tea is a famous health drink that many people around the world are now employing to stay in good shape. This drink is also known for its long list of benefits making it more popular in the world. As a healthy drink, Chinese tea comes in different categories which are based on the methods used to process each.Ripe Pu-erh Tea is a sub-type of Pu-erh tea that has undergone a “wet piling” process. Wet Piling aka “wo dui” was originally applied to Pu-erh in the 1970’s as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erhPu’er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. Pu-erh is a variant of the Wade-Giles romanization (properly p’u-êrh) of the same name.The town of Pu’er and its surrounding county derive from the tea, rather than vice versa, but the area is now sometimes considered the appellation for pu’er proper.Puerh Tea. Famous for their history and curative properties, Pu er teas are post-fermented teas whose oxidation is not enzyme related. Also known as “aged teas”, “post-oxidized teas,” “black teas”(by the Chinese) or even “dark teas,” they owe their specific properties to their processing method, which gives them the advantage of improving over time.