Pu’erh is made from either special old pu’erh tea trees or from younger bushes on a plantation. Ripe pu’erh tea is made by artificial fermentation and it first appeared in 1973. Pu’erh comes in many shapes and flavors, from loose leaf to bricks, mushrooms, cakes and bird’s nests, some of them being extremely old.Flavor. Raw pu-erh tea boasts a flavor that is earthy and woody. Good quality pu-erh with taste mildly sweet with a mellow body. The longer raw pu-erh ages naturally, the more rich and nuanced the flavor becomes. Like fine wines, this tea gets better with age. Ripe pu-erh, or artificially aged pu-erh, also offers an earthy and woody aroma.Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea. … Ripe Pu-erh (Puerh Shu, Fermented Tea): This tea does go through a piling process which causes it to be a bolder flavor. This tea has a very mild flavor to it, as going through the piling process creates that. …Aged pu-erh tea should be brewed at 212 degrees Fahrenheit. Use water at 202 F for young sheng teas to avoid developing bitter flavors. Pu-erh tea is available in many forms including loose leaf and pu-erh cakes or balls. If you are using a packed pu-erh tea, break off 1 gram of pu-erh tea leaves for every 15 ml of water.Ripe pu erh tea is good to use as long as it is produced.Ripe pu erh tea has a mild tea property. Tea is smooth and mellow which is a good tea for ordinary drinking. Like raw tea, the aroma of ripe pu erh tea will still become smoother and richer with the time of aging. The technique of ripe pu erh tea was first developed in 1973.Tea drinkers who like to extend the tea experience over more than one cup may find that loose leaf pu erh will maintain its flavor longer than compressed over multiple steepings. Aged pu erh tea can bring out new and subtle flavors that a younger version cannot always match.Ripe pu-erh lends itself to only a handful of flavor profiles and its liquid is a dark and thick. Aged raw pu-erh yields hundreds of different flavor profiles; the complexities of the aging process draw out subtle flavors that are missed in the accelerated ripening process.blended with pu-erh tea, strawberries, cocoa nibs, natural strawberry flavor, natural creme flavor & natural hazelnut flavor Pu’erh tea gets its name from a county located in southern Yunnan. There are two types of pu’er tea: sheng (‘green’ or ‘raw’) and shou (‘ripe’ or ‘cooked’). Historically, raw pu’erh was created first.Old school pu’erh entailed well-fermented pu’erh and traditional storage; Hobbyists buying, owning and aging individual cakes was extremely rare. Modern-day pu’erh is more complicated and has opened up the door for home storage. Natural storage can be dry or wet storage depending on the locale.Pu-erh tea is a unique type of fermented tea produced in certain parts of China and provides a range of health benefits for those who regularly consume it. There are a number of types of pu-erh tea, including both raw and ripe varieties. The raw type is typically sun-dried and compressed and is the …