Lao Qiaomu – The Chinese term for “ancient tea trees. … Pu er – Alternative spelling of Pu-erh tea. … Refers to Pu-erh tea that has been compressed into a dome or bowl shape. The Tuo Cha has a deep hollow area at the bottom, allowing the tea leaves to dry after compression. Tuo Cha is typically 100g or 250 g in weight.Chinese Dark Tea — Pu-erh Tea Pu-erh(Puer, Po Lei or Bolay) is a variety of post-fermented tea produced in Yunnan province, China. Post-fermentation is a tea production style in which the tealeaves undergo a microbial fermentation process after they are dried and rolled.Try Wild Lao Raw Pu’er. Where to Buy Pu-erh Tea. For fans of green tea, raw pu-erh can be an exciting arena to explore. At Mansa Tea, we have a collection of rare and high-quality handcrafted pu-er teas. The Wild Lao Raw Pu’er is a great tea for green tea lovers to try. It resembles a green tea, but it has a nuttier taste with a light floral …China Pu Erh Tea – Select 2019 Pu Erh Tea products from verified China Pu Erh Tea manufacturers, suppliers on Made-in-China.com.Pu-erh tea is one of the most famous in an entire class of Chinese teas known as the post-fermented teas. These teas are becoming popular in the West because of their fascinating history and the unique depth and complexity of their taste. Like vintage wine, the taste improves with age but many tea drinkers also like thPu-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.The Pu-erh region of Yunnan has an extremely large population of ancient wild tea trees ranging across an area of approximately 5,336,000 square meters. The source of Yunnan Pu’er usually is Yunnan large-leaf tea species, and has the featuer of “the aged the better”. 2. Taiwan has produced many famous teas which have their own character.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’.