Pu-erh

Pu-erh comes from Yunnan in China and is often pressed into cakes. Raw (sheng) pu-erh matures slowly over years; ripe (shou) pu-erh is fermented in an accelerated process. The taste is earthy, deep and smooth.

Teas of this type

• Sheng pu-erh (raw) · Pu-erh · 90–95°C
  Young: fresh, spicy and bitter. Aged: deep, sweet and complex.
• Shou pu-erh (ripe) · Pu-erh · 95–100°C
  Earthy, smooth and full, with notes of forest floor and dark sugar.