Pu-erh tea is unique and unusual tea because it is offer aged which a post-fermented tea from southwest China. It is not impossible to find Pu-erh teas that are up to 50 years old. While our Pu-erh isn't entering its golden years, it is still a fine tea, and something you may not have tried before. It produces a dark red liquor with a full-bodied, earthy taste. The tea leaves go through a natural fermentation process before the tea is gently dried. This creates a cup with zero astringency and deep, rich body. Pu'erh is extraordinarily smooth and deeply refreshing. Pu'erh tea gets its name from a county located in southern Yunnan providence of China. There are two types of pu'erh tea: sheng ('green' or 'raw') and shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, and if properly stored holds its value and flavor for decades. Due to extreme demand for this tea, the ripe variety was invented about 40 years ago to speed up the aging process. The tea leaves are piled in gently warmed heaps and allowed to carefully ferment. Ripe pu'erh is usually much darker than the raw pu'erh and often smoother. Raw pu'erh tasted when not allowed to age for several years can be incredibly astringent. This quality mellows out dramatically with age. Both are widely revered in China for their soothing, purifying qualities unmatched by other teas. Our Pu-erh tea (Organic) is sold as loose leaf; which means it is not packed in individual tea bags.