Pu-erh tea (also spelled Pu'er tea) originates from Yunnan Province in China and is made from large-leaf tea trees. Pu-erh tea is primarily categorized into two types: Raw Pu-erh (Sheng Pu'er) and Ripe Pu-erh (Shou/Shu Pu'er).

Raw Pu-erh is the traditional, natural form of Pu-erh tea. It undergoes slow, natural aging over time, during which its flavor gradually becomes richer, smoother, and more complex. Ripe Pu-erh, on the other hand, is produced from raw Pu-erh through a special technique called “wet piling” (wo dui), which accelerates fermentation to replicate the flavor and aroma of naturally aged tea.

What truly makes Pu-erh tea unique is its remarkable ability to transform over time. Fresh raw Pu-erh has a strong and pronounced astringency, but with proper storage, it mellows and develops greater depth and complexity. Ripe Pu-erh, having undergone fermentation, presents a smooth, earthy, and full-bodied profile right from production.

When buying or choosing Pu-erh tea, a simple way to distinguish the two is: Raw Pu-erh changes gradually with aging—each vintage offers a unique flavor, becoming richer over time; while Ripe Pu-erh achieves its mature taste and layered complexity through controlled fermentation.