Pu’er tea is produced in Yunnan.

Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other areas of Yunnan Province. Pu'er tea pays attention to brewing techniques and the art of drinking. There are many ways to drink Pu'er tea, which can be drunk neat or mixed. Pu'er tea has a rich orange-yellow soup, a sharp and long-lasting aroma, a unique aroma, a rich taste, and is durable for brewing for a long time.

Extended information:

Pu'er tea is divided into raw tea and cooked tea. Raw tea is made from the fresh leaves of Yunnan large-leaf tea trees, which are made through processes such as greening, rolling, sun-drying, and autoclaving. The tea is strong in nature, and the soup is green-yellow and clear, with a strong bitter taste. If raw tea is aged for three to five years in a suitable storage environment, a series of complex reactions such as oxidation, polymerization, decomposition, and degradation will occur, producing a large number of beneficial bacteria.

The polyphenols are slowly oxidized, and the content of theaflavins, thearubigins, and theabrownins increases, and it begins to become fragrant and mellow. Compared with raw tea, Pu'er ripe tea has an additional fermentation process. Artificial rapid fermentation is used to make the tea milder, with a bright red soup color and a mellow and sweet taste.

People's Daily Online - Pu'er tea does not get better with age: the shelf life is about ten years, and it is prone to mildew if stored improperly

Baidu Encyclopedia - Pu'er tea