Organic Japan Pu Erh Tea This award-winning organic tea is Japan’s version of the famous fermented tea from China. Pu-erh (also spelled pu’er or pu’erh), a city located in the Yunnan Province of China, is the namesake of pu-erh tea, the most famous subset of Chinese heicha (dark tea).Expertly produced in the Shizuoka prefecture of Japan, our JAS Organic Pu’erh tea is a blend from the first and second flush harvests of the year. Prepared by fermenting the high quality tea leaves with organic rice yeast, which produces a smoky-oak woodsy flavor, with a hint of citrus peel bitterness and caramel like sweetness.Japanese Diet Pu-Erh Tea – Saryu Soso is a national award-winning tea, good for diets and skin. Tea is extremely popular in Japan because of its benefits. Saryu Soso contains 1.7 times the tannic acid (a subset of Polyphenol, made up by Gallic Acid) compared to Chinese Pu-Erh tea.Pu erh Tea Tastes Like Dirt. Most people who drink pu erh the first time, find it too strong. “This pu erh tea tastes like dirt!” is something you often hear from first time drinkers. It’s important to note that there are two types of pu erh: raw & ripe. Especially with the latter type, people often complain the taste is too strong.The Japanese have mastered the art of tea making over centuries. Japanese teapots have been designed particularly for enjoying the delicious flavors of green tea. This ultimate guide to Japanese teapots is designed to help you decide which teapot suits your tea-making style.Japanese Green Tea Company – Browse through our selection of best-selling items from our store. Buy online our Green Tea from the best sellers in whole loose leaf, hand-stitched silken tea bags, and Matcha. View our most popular and best-selling green teas today. Buy Online or Call 1-800-380-7030Offering the web’s largest selection of organic and Fair Trade Certified loose leaf teas! We carry all varieties: black, green, oolong, white, pu-erh and herbal.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’.