Pu-erh tea (普洱茶), called bo nay (or po lei, or po lai) tea in Cantonese, and sometimes spelled Puer or Pu’er, is a type of dark tea, a tea that is usually aged. Although it can be consumed immediately after production, Pu-erh is often aged, in a process called post-fermentation. This process involves active bacteria and fungal cultures.Pu-erh, also sometimes known as Pu’er, Simao, Puer, or Pu-er depending on dialect and region, is the most well known area for producing Pu-erh tea, and possibly the most important. 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.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.Yunnan Sourcing Brand Pu-erh Tea; All Collections; Spring 2019 Loose Leaf Tea. Green Tea – Spring 2019 … Single-Estate Raw Pu-erh Tea; Aged Raw Pu-erh Tea; Certified Organic Raw Pu-erh Tea; Raw Pu-erh Tea Dragon Balls; … 2006 Changtai “Si Pu Yuan” Menghai Raw Pu-erh Tea. from $55.00 USD. Quick View +Pu-erh is an aged, fermented tea that comes from the Yunnan province in China. Pu-erh tea is unique because it’s made from a natural fermentation process. This process oxidizes the plant’s …Ripe Pu-erh Tea is a sub-type of Pu-erh tea that has undergone a “wet piling” process. Wet Piling aka “wo dui” was originally applied to Pu-erh in the 1970’s as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erhPu-erh tea is a type, or variety, of post-fermented tea produced primarily in the Yunnan Province of China.. Pu-erh tea is very unique type of tea which tastes better as it ages. Again, Pu-erh tea is a post-fermentation tea, which is a particular type of producing teas in which the tea leaves undergo a fine process of microbial fermentation after the tea leaves are dried and rolled. PPu’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’.