One of the oldest type of tea which originates from Pu'er, a small town in Yunnan, China. There are two types of puer tea: sheng, that is 'living' puer, and shu, or 'dark' puer. Quality puers are plucked from old trees.
Puer tea is one of the most ecxiting type of postfermented teas. There are two types of puers: the sheng, or living puer (生茶, shēng chá) and shu, or dark puer (熟茶, shú chá). After plucking, the sheng puer is first processed as if making green tea (maocha link), then pressed into certain shapes (tea cake link); from this point on, until its consuption the tea undergo a slow, aerob oxidation (ageing link) process. The original purpose of making shu puer was to create a tea similar to a sheng puer that was aged for several decades, thus saving both effort and time. The technology used in this process is an improved 'version' of the one used while making dark tea (dark tea link). Quality puer teas are usually plucked from old trees (gushu link). The famous areas of puer cultivation: Mengsong (勐宋), Pasha (帕沙), Jingmai (景迈), Nánnuò (南糯), Bada (巴达), Hekai (贺开), Bulangshan(布朗山), Mannuo(曼糯), Mengsong(勐宋), Yiwu (易武山), Yōulè (攸樂山)