But pu–erh tea as we know it today didn’t become popular until the 20th century, when immigrants in Hong Kong adopted the aging process to create a dark, hearty tea unlike any other. Since then, two styles of pu-erh crafting have emerged, creating two distinct categories: sheng (“raw”) pu-erh and shou (“cooked”) pu-erh.Shou translates to “cooking” in Chinese, and refers to the process of expediting fermentation with added heat and moisture. In this way, Shou Pu-erh is categorized as a black tea, whereas Sheng Pu-erh is a green because of its raw, uncooked nature. This is why we call it “Pu-erh Black.” Ingredients:Pu er, puer or pu erh tea has long been known as a healthy tea. Puerh tea can be divided into 2 categories, the raw (sheng) or green pu erh and ripened (shou) or cooked black pu erh. Puer tea leaves are harvested from the large leaf tea shrubs in southern Yunnan in China.Pu-erh tea was produced from the southwest in china, Yunnan Province is especially known by people. Pu-erh tea not only has special old smells and color, but also its hairdressing and beauty your face, loosing the weight, nourishing the stomach and reduced-fat let more and more people fall in love with it.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’.Puer ( formally Pu’er, Chinese: 普洱 ) teas that have not undergone post-fermentation are sometimes labelled as “raw” puer. “Raw puer” is a transliteration of the Chinese expression “sheng-cha” ( 生茶 ). As an adjective, the word “sheng” means not cooked, not ripened, or alive.Pu-erh tea (also commonly known as ‘puer,’ ‘pu’er,’ ‘po lei’ and ‘bolay’ tea, and known as ‘dark tea’ or ‘black tea’ in China) is a semi-rare type of tea that is made in Yunnan, China. In the West, pu-erh tea is known for its health benefits, but there are many misconceptions about pu-erh’s flavor, processing, and other attributes.The method of half-cooked pu-erh came to be. This is actually a mixture of raw and cooked leaves that have been smoke-steamed and pressed, giving the tea a beautiful mixed color of light and dark leaves. Pu-erh Tea Tips & Preparation. Pu-erh tea is most often steeped in either a yixing teapot or a gaiwan teabowl.Pu-erh Black (Loose Leaf) is tea that has been fermented after drying and rolling the tea leaves. Taste: Davidson’s Pu-erh Black (Loose Leaf) maintains a rich, fragrant flavor profile with a mellow finish.