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 fermentation and roasting, pu-erh tea is aged, often for many years, 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.