Understanding the Difference between Raw Pu-erh Tea and Ripe Pu-erh Tea Pu’er tea is divided into raw tea and ripe tea rely on whether it is fermented, different crafts also giving them differences in appearance, taste and fragrance.Ripe vs raw pu-erh tea: Raw Pu-erh is made from non-fermented tea leaves that are roasted, sun-dried, then steamed and compressed into cakes which are aged until the tea’s taste is properly transformed. Ripe Pu-erh goes through the same step, then when producing the cakes it undergoes a procedure, called ‘wet piling’.Ripe pu-erh (shou puerh) tea from Thailand ancient trees. Pressed puer cakes and loose tea. Unique craft ripe puerh. Buy online from Thai storage. FREE worldwide delivery + FREE tea sample for orders from 99 USD.Pu-erh tea is made up of two completely different categories – “ripe pu-erh tea” and “raw pu-erh tea.” If you’re new to this tea, you’ll probably tend towards the ripe pu-erh tea. Collectors and experts, on the other hand, come to appreciate the raw pu-erh tea more. The main difference lies in the processing of the two varieties.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-erhHome Café Owner Pu’er: The Fermented Tea That Everyone Wants to Try Deep within the forests of Yunnan, China, a special type of tea is made, one that is unlike any other: Pu’er. Pu’er tea has been sold for hundreds of dollars per pound, has been plagued by fakes, and is a mainstay on a specialty tea menu.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 …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’.