Originating in Yunnan, China, Pu-erh tea has an ancient history of more than 2,000 years.
There are two distinctive types of Pu-erh: Sheng Pu-erh (the raw or green type) and Shu Pu-erh (the ripe or black type). Both Shu and Sheng Pu-erh teas are made from a sun-dried tea called Saiqing Mao Cha. After oxidation and roasting, pu-erh tea is aged, often for many years, during which it's fermenting, resulting in its dark color and bold, mellow flavor.
Like Champagne or other regionally specific foods and beverages, pu-erh is a geographically indicated product. This tea can only be produced and fermented in southern Yunnan using sun-dried green tea from specific tea varieties found in Yunnan, Laos, Burma, and some parts of Thailand and Vietnam.
Pu-erh is a real energy booster and is the best substitute for coffee.