It is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production. Its flavor is strongly earthy but clean, reminiscent of the smell of rich garden soil or an autumn leaf pile, sometimes with roasted or sweet undertones.

In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea, and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China.

Pu-erh tea has been subject to a number of health studies. A number of medical studies have substantiated claims that the tea helps reduce cholesterol levels and saturated fats in humans, and that it might also assist in weight loss.

As well as in the form of loose leaves, pu-erh tea is typically bought in hard, dry cakes of compacted tea (see Tea brick).
Contents

Unlike other varieties of tea, pu-erh is traditionally made with older leaves (not the first flush or budding leaves) from tall and old trees. These trees are of a type only found in Yunnan Province, known as broad leaf tea. The leaves are covered with fine hairs, are larger than other tea leaves, and have a different chemical composition.

The leaves are then left green or moderately fermented before being dried. Often times the tea is then formed into cakes or bricks, wrapped in paper or pomelo rinds, and stored outside exposed to moisture, air, and heat in order to further mature. Then the tea is stored underground for several years before taking on the darker, mellower characteristics that make pu-erh tea. This type of tea originated from the natural aging process that happened along the ancient caravan routes, and the tea bricks were at times used as a form of currency. The tea bricks developed a unique flavor that was then refined by aficionados.

Preparation

Pu-erh is generally expected to be served Gong-Fu style, generally in Yixing teaware.

Because of the prolonged fermentation and oxidization cooked pu-erh often fails to develop the bitter, astringent properties of other teas, and can be brewed much stronger and for hours. Cooked pu-erh is often steeped for long periods of time and can acquire a dark black color, as dark as strong coffee. However, this is not generally done with uncooked pu-erh whether aged or not aged, as it will spoil the taste of the tea.

Does this mean that the tea have properties like wine??? The older it is.. the better it tastes???

I'd like to give it a try atleast once..

I saw a friend of mine brew the tea for maximum of 10-15 minutes only. Is this insufficient?? Should it be brewed for more time??

10 to 15 minutes!???

I've only had pu-erh a few times, but that seems amazingly long. The tea I had was brewed for less than a minute.