Raw Pu-erh Tea: Raw Pu’er tea offers rich and full-bodied taste, containing high content of tea polyphenols. Studies have shown that tea polyphenols can inhibit the synthesis and differentiation of fat cells, at the same time maintain stable levels of fat and sterols in the blood, helpful for losing weight and preventing obesity.Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed cakes, bricks and tuos. Pu-erh is particularly special because it can be aged for decades or longer, always changing and (in most cases) developing more depth and texture. Raw Pu-erh (生茶) is the traditionaRipe vs raw pu-erh tea: Raw Pu-erh is made from non-fermented tea leaves that are roasted, sun-dried, then steamed and compressed into cakes which are aged until the tea’s taste is properly transformed. Ripe Pu-erh goes through the same step, then when producing the cakes it undergoes a procedure, called ‘wet piling’.About 91% of these are pu’er tea, 53% are slimming tea, and 1% are tea drinks. A wide variety of compressed pu’er tea options are available to you, such as blended, fermented, and hand made. You can also choose from bag, bulk, and box. As well as from haccp, gmp, and qs. There are 2,783 compressed pu’er tea suppliers, mainly located in Asia.The highest-quality young raw pu’erh teas will usually be single origin gushu pu’erh (old trees) coming from various mountains in Yunnan. Different locations within Yunnan are also known for different flavor profiles. Menghai county is known for its stronger, bolder raw tea and its ripe pu’erh.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’.Pu-erh is an aged, fermented tea that comes from the Yunnan province in China. Pu-erh tea is unique because it’s made from a natural fermentation process. This process oxidizes the plant’s …The proper way to store Pu-erh. This variety of tea is grown in the Yunnan Province of China. It is taken through an in-depth fermentation process that ages the leaves. This dark tea is fermented and oxidized before it is dried and rolled. Once the tea has undergone the entire process, it is packaged for sale.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-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.