Yunnan Pu Er tea, the post-fermented puerh tea, is name after the Pu Er county in Qing Dynasty. Being the tribute tea in Qing Dynasty, puerh tea is famous for its natural aged aroma, long aftertaste and high health benefits. In the ancient time, puer cha only existed the raw Pu Er, which aged themself naturally during the ancient tea horse road to the capital-Beijing.This is a general production from Menghai area that was intended for export to Taiwan but the balance was never paid and the tea sat in a Kunming warehouse for close to a decade before it was purchased by a friend of ours. This is a powerful ripe tea that was aged in a very clean Kunming storage condition. It brews uGenerally, Raw Pu-Erh contains more caffeine than Ripe Pu-Erh as the Ripe varieties are subjected to additional processing which diminishes the caffeine which is water soluble. (Note: We use the term “Chinese Black Tea” as it is commonly used in the West to describe what are actually known in China as Red Teas.Pu-Erh Tea for Weight Loss. Pu-erh tea has been shown in several studies to significantly suppress fatty acid synthesis (FAS). In simple terms, it prevents your body from manufacturing more fat. Lipogenesis, the manufacture of fat by the liver, can be slowed down by drinking pu-erh tea on a regular basis.In China, pu-erh tea is known as black tea, while the black tea we are familiar with in the West and North America is known as red tea. Pu-erh tea is made from the leaves of the tea plant known by the botanical name Camellia sinensis.This tea is called bo nay or po lei in Cantonese and is frequently spelled as pu-er, puer, or pu’er tea.Lose Weight with Pu erh Tea Pu erh Tea is produced exclusively in Yunnan Provence in South West China, mainly in Xishuangbanna, close to the Laos border. The taste and intrigue of Pu erh Tea comes from the fermentation process involved in creating it, using the bacteria, moulds and fungi that flourishes in the tropical weather of Xishuangbanna.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 tea (普洱茶), also spelled as pu’er tea, is a variety of fermented tea produced in Yunnan province, China.Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.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 traditionaPu-erh is the only tea that improves with age, and the only one that actually undergoes a fermentation. The tea starts as either a green or partially-oxidized tea that is dried and then piled up beneath a damp cloth and “fermented” for days or weeks and then dried again. This type of pu-erh is called “shou” or “mature/ripe” pu-erh.