As a tea company based in China, we’ve noticed that many international brands selling Pu’er tea often provide inaccurate information. At NPTEA, we aim to give you a comprehensive and accurate introduction to Pu'er tea, based on authentic knowledge from the source.

You may have seen various spellings such as "puerh tea," "pu-erh tea," or "pu'erh tea" — all of which refer to the same tea. Pu’er tea originates from Yunnan Province in China and is celebrated for its unique fermentation process and long history. The tea is classified into two main types: raw Pu’er tea (生茶) and ripe Pu’er tea (熟茶) . 

Both types undergo aging, during which their flavors evolve over time.This guide will delve into the history, main production regions, types, and health benefits of Pu’er tea. As a local tea company, NPTEA will help you understand this unique tea from an authentic perspective.

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What is Pu'er Tea?

According to the 2008 Chinese national standard GB/T22111-2008, Pu’er tea is a geographically protected product, meaning it can only be produced in specific regions within Yunnan Province,Chian. The tea must be made from the large-leaf variety of tea trees (Yunnan Da Ye Zhong), using traditional processing methods to ensure its distinctive flavor. Both Pu’er raw tea (sheng) and Pu’er ripe tea (shou) are included under this designation, and it’s important to distinguish between the two since they have very different flavors

Historically, Yunnan Province only produced Pu’er tea until 1938, but other tea types like Yunnan white tea and Yunnan black tea (Dianhong) are now also made from the same large-leaf tea trees.

The History of Pu’erh Tea

The history of Puerh tea can be traced back more than a thousand years. Yunnan, one of the world’s original birthplaces of tea , is still home to vast ancient tea tree forests in regions like Xishuangbanna, Lincang, and Puer. Records show that local ethnic groups were already drinking and even eating tea long before written history.

The History of Ripe Puerh (Shu Puerh)

In the history of Puerh tea, ripe (shú) Puerh is a relatively late addition. In the early days, all Puerh tea was raw (shēng / raw Puerh). After being compressed to puerh tea cake, raw Puerh starts out with a strong, bitter taste, which gradually mellows into a smoother, richer flavor over time. In the humid storage conditions of Hong Kong and Southeast Asia, this “natural transformation” gave the tea a unique character and gradually led to the concept of “aged tea.”

Fresh raw Puerh can be too harsh on the stomach, so aging was necessary. However, natural aging takes ten years or even decades. To meet the market demand for “mature Puerh,” the Kunming Tea Factory in Yunnan developed the ripe Puerh technique in 1973. This process uses controlled temperature, humidity, and microbial activity to simulate natural aging in just a few months, giving birth to what we now call ripe Puerh (shú Puerh / ripe Puerh).

How to Tell Sheng Puerh and Shu Puerh Apart

Dry Leaf Color
Sheng Puerh / Raw Puerh: The leaves are usually green to dark green or olive, sometimes with white tips, looking fresh and natural.
Shu Puerh / Ripe Puerh: The leaves are dark brown to black, sometimes slightly glossy, a result of the artificial fermentation (wo dui) process.

Brewed Tea Color
Sheng Puerh: The tea liquor ranges from light yellow to golden. Young raw puerh is bright and clear, while aged sheng may appear amber-colored.
Shu Puerh: The tea liquor is deep reddish-brown, thick and smooth, similar to black tea but less astringent.

Taste Profile
Sheng Puerh: Fresh raw puerh tastes bitter, brisk, and slightly astringent, with a green, vegetal note. Over time, it becomes smooth, mellow, and complex, showing earthy, floral, or fruity aromas.
Shu Puerh: Smooth, mellow, and earthy, sometimes with notes of dark chocolate, coffee, or caramel. Easy to drink and gentle on the stomach, perfect for those who prefer rich, full-bodied tea.

Labels & Packaging
Sheng and shu puerh are usually labeled as “Raw / Sheng” or “Ripe / Shu”, with the production date and tea factory info.
For high-priced teas, be cautious of claims like “aged” or “vintage”, and always check the authenticity.

Tips for Beginners
If unsure, try small sample packs of both sheng and shu puerh. Compare the dry leaf color, brewed tea color, and taste to understand the difference.
You can also ask the seller or tea shop staff before purchasing.

This method is the most reliable way to distinguish raw and ripe puerh, helping beginners select the tea that suits their taste while avoiding fake or mislabeled products.

What Does Puerh Tea Taste Like?

Raw Puerh (Sheng Puerh / 生茶)
Raw Puerh is like a young red wine—fresh and lively, with a slightly bitter edge when first brewed. Freshly pressed raw tea is strong, mildly bitter, and has grassy notes, similar to green tea but with more body.

Over time, raw Puerh gradually becomes smoother and richer, developing complex earthy, floral, or fruity aromas. Aging can take years or even decades, and the resulting tea soup is layered and rounded, much like a well-aged red wine. Naturally, the older and more refined the tea, the higher the price.

Ripe Puerh (Shu Puerh / 熟茶)
Ripe Puerh is made by artificially fermenting the tea to speed up aging. Its flavor is deep, smooth, and earthy, often compared to dark chocolate, coffee, or molasses. Compared to raw Puerh, ripe Puerh is easy to drink, gentle on the stomach, and warm, offering a full-bodied and mellow taste. For those accustomed to black tea or roasted teas, ripe Puerh is comforting and rich without the sharpness of young raw tea.

New Tea vs. Aged Tea

• New Raw Puerh: bright, fresh, slightly sharp

• Aged Raw Puerh: smooth, rich, with earthy sweetness and a lingering aftertaste

• Ripe Puerh: smooth and easy to drink at any age, but long-term storage can still enhance its depth and aroma

Main Production Regions of Pu’er Tea

Yunnan Province is home to diverse tea-growing regions, each known for its high-quality Pu’er tea. The province is blessed with abundant natural resources, including ancient tea trees that grow in the wild. These trees produce leaves that are thicker and more flavorful than those from cultivated tea gardens. Here are the three main production areas:

Pu'er City（普洱产区）: The namesake of Pu'er tea, this region is famous for its high-quality leaves. Notable tea mountains in this area include Konglushan and Jingmai.

Xishuangbanna（西双版纳产区）: This area includes the Menghai and Mengla regions, home to the renowned Six Famous Tea Mountains, including Lao Banzhang and Lao ManEr. The teas from these ancient forests are highly prized.

Lincang（临沧产区）: Known for its bright tea liquor and rich flavors, Lincang produces famous teas from Xigui, Daxueshan, and Bingdao.

Famous Puerh Teas from China

In the world of puerh tea, a few core regions and famous mountains have gained legendary status because of their unique flavors and rarity. Tea lovers often call them the “star teas” of Yunnan. This is very similar to the wine world: Bordeaux has its top grand cru estates, but the surrounding regions also produce wines that are distinctive and much more affordable. Puerh tea works the same way.

Lao Banzhang (老班章)
Location: Bulang Mountain, Menghai County, Xishuangbanna, Yunnan (around 1,600m altitude).
Flavor: Strong, powerful, bitter at first but quickly turns to lingering sweetness. Thick, bold, and intense — often called the “King of Puerh Tea.”

Bingdao (冰岛)
Location: North of Mengku Town, Lincang, one of the famous “Five Villages.”
Flavor: Sweet, smooth, and silky, often compared to rock sugar water. Delicate floral and fruity notes make it highly recognizable.

Other Famous Tea Villages
Yiwu (易武): One of the oldest tea regions and a tribute tea area in the Qing Dynasty. Known for soft, gentle, and sweet teas, often called the “Queen of Puerh.”
Jingmai (景迈山): Home to the world’s largest ancient tea garden. Its tea carries a delicate orchid fragrance, elegant and refined.
Xigui (昔归): A representative Lincang area. Teas are thick and rich, with little bitterness and a fast-returning sweetness.

Just like wine, these “famous mountains” in puerh represent the top terroirs — high quality, but also very limited in supply and extremely expensive. And because of their fame, the market is flooded with counterfeits.

👉 At NPTEA, we strongly recommend ignoring fancy packaging — most of it is misleading. For beginners, there’s no need to chase after these expensive “star teas.” Ordinary puerh offers many affordable and excellent options, perfect for starting your journey.

Pu’er tea is widely known for its health benefits, which include:
Aiding Digestion: The compounds in Pu’er tea help stimulate digestion, making it an ideal post-meal drink, especially ripe Pu’er.In the eyes of Chinese tea lovers, Puerh Ripe Tea is the best tea for upset stomach.
Best Weight Loss Tea: Studies suggest that ripe Pu’er tea may help lower cholesterol and reduce body fat, making it a good option for those looking to lose weight.
Antioxidant Properties: Pu’er tea is rich in antioxidants that help slow the aging process and boost metabolism.
Gut Health: The microbial content in Pu’er tea is beneficial for maintaining a healthy gut, regulating the gut microbiome, and boosting immunity.

Tips for Choosing Puerh Tea

Distinguish Between Raw puerh and Ripe puerh
Puerh tea is divided into Raw Puerh (生茶) and Ripe Puerh (熟茶), and their flavor profiles are very different. Freshly pressed raw puerh is strong, slightly bitter, and has a fresh green taste. Over time, it naturally ages, and the tea becomes smoother and richer. Ripe puerh, on the other hand, is smooth, mellow, earthy, easy to drink, and gentle on the stomach.

Pay Attention to Year Labels
Many people think the older a puerh tea is, the better and more expensive it must be, but fake or misleading year labels are very common. NPTEA especially warns about teas with unusual color or overly aged-looking packaging—these teas may have been artificially treated to appear older and could pose health or flavor risks.

For most consumers, a safer approach is to buy affordable new puerh tea and store it yourself. After a few years, it will naturally develop the flavors of aged tea. Avoid blindly purchasing expensive teas labeled as “decades-old,” which are often hype-driven and overvalued.

Don’t Chase “Famous Mountains” or “Ancient Tree Tea”
Core regions like Lao Banzhang（老班章）, Bingdao（冰岛）, XiGui(昔归）, and other ancient tree teas are very expensive, but the market is full of teas with fake labels or inflated branding. True ancient tree tea is extremely rare. When choosing puerh, focus on the tea’s quality, flavor, and aroma, rather than paying a high price just for a “famous mountain” or “ancient tree” label.

Start with Small Samples
For beginners, it’s highly recommended to start with sample sizes or small portions. Once you find a tea you enjoy, you can buy larger cakes. This way, if the tea doesn’t suit your taste, it won’t go to waste.

How to Store Pu’er Tea

The aging process of Pu’er tea is crucial for enhancing its flavor, and proper storage conditions are essential:
Temperature and Humidity: Store Pu’er tea in a cool, dry environment, away from direct sunlight and moisture, to prevent mold and over-oxidation.
Ventilation: Good airflow promotes the natural aging process, allowing the tea’s flavors to develop over time.
Separate Storage for Raw and Ripe Tea: To avoid flavor mixing, raw and ripe Pu’er teas should be stored separately. While ripe Pu’er is ready to drink, raw Pu’er benefits from long-term aging, often improving after 2-3 years.(Further Reading: How to Properly Store Your Tea )

Conclusion Of Puerh Tea

Pu’er tea originates from Yunnan Province, the birthplace of tea itself, home to the world’s oldest ancient tea forests. It’s important to recognize that raw Pu’er and ripe Pu’er are distinct in both taste and processing methods. The natural environment in Yunnan provides optimal conditions for growing high-quality tea, with ancient tea trees that require no pesticides or fertilizers. This makes authentic Pu’er tea highly prized and often expensive, especially tea made from ancient tea trees.

At NPTEA, we want to remind international tea enthusiasts that genuine, high-quality Pu’er tea from ancient trees is rare and can be quite costly, even within China. Be cautious when purchasing Pu’er tea from international markets, as truly authentic tea is a treasure.

FAQs ABOUT PUERH TEA

Q1. What is puerh tea? —— Puerh tea is a fermented tea from Yunnan, China, divided into raw puerh (sheng) and ripe puerh (shu). It’s famous for its aging potential and unique earthy flavor.

Q2. How much caffeine in puerh tea? —— A cup of puerh tea usually contains 30–70 mg of caffeine, less than coffee but more than green tea, depending on type and brewing.

Q3. How to brew puerh tea? —— For raw puerh (sheng), use a gaiwan with short steeps to avoid bitterness. For ripe puerh (shu), a Yixing teapot brings out the rich, smooth flavor. Rinse once, then brew with 95–100°C water, starting quick and extending later infusions.

Q4. Does puerh tea have tannins? —— Yes, puerh contains tannins, which create slight bitterness. With aging or fermentation, the astringency becomes smoother.

Q5. How long will a puerh tea cake last? —— If stored properly (cool, dry, away from light), a puerh cake can age for decades, developing deeper flavors over time.

Q6. Is puerh tea fermented? —— Yes. Raw puerh ferments naturally as it ages, while ripe puerh is made through an accelerated fermentation process called wo dui.

Q7. What does puerh tea taste like? —— Raw puerh starts bold, grassy, and slightly bitter, then mellows into floral and fruity notes with age. Ripe puerh is smooth, earthy, and rich, often compared to dark chocolate or coffee.