PU'ER TEA BASICS
There are two different types of PU'ER tea!
SHENG (RAW) PU'ER - naturally aged
SHU (RIPE) PU'ER - artificially aged
Both of these types are traditionally made from wild old trees. Such tea leaves give a deeper and stronger taste, which develops over time. The taste of this tea is always complex, with many different notes and associations.
SHENG (RAW) PU'ER usually aged for several years, or even decades, to enjoy the taste, which develops and becomes softer, deeper, and multi-faceted. Chinese people consider that old tea has a lot of beneficial properties for the human body.
More about SHENG PU'ER.
SHU (RIPE) PU'ER undergoes a long fermentation process and, in the end, has a rich, soft, and deep taste with a very dark infusion. This type of pu'er has a lot of beneficial properties for the digestive system. More about SHU PU'ER.
The price of those teas depends on
- the quality of raw materials (tea leaves)
- the work of the tea master (processing)
- storage conditions
- aging period
SHENG (RAW) PU'ER - naturally aged
SHU (RIPE) PU'ER - artificially aged
Both of these types are traditionally made from wild old trees. Such tea leaves give a deeper and stronger taste, which develops over time. The taste of this tea is always complex, with many different notes and associations.
SHENG (RAW) PU'ER usually aged for several years, or even decades, to enjoy the taste, which develops and becomes softer, deeper, and multi-faceted. Chinese people consider that old tea has a lot of beneficial properties for the human body.
More about SHENG PU'ER.
SHU (RIPE) PU'ER undergoes a long fermentation process and, in the end, has a rich, soft, and deep taste with a very dark infusion. This type of pu'er has a lot of beneficial properties for the digestive system. More about SHU PU'ER.
The price of those teas depends on
- the quality of raw materials (tea leaves)
- the work of the tea master (processing)
- storage conditions
- aging period
FACTORY PU'ER TEA
Yunnan province is a treasure trove of tea factories, each playing a significant role in the production of Pu'Er tea. Some of these factories, steeped in tradition and heritage, have been around for generations, their long history and authority adding a sense of continuity and legacy to the industry.
Most respected and well-known are
KUNMING (FU XING) (1939)
MENGHAI (1940)
XIAGUAN (Since 1941)
CHINA TEA (1949)
FENG QING (1954)
MENGKU RONGSHI (1974/1999)
FUHAI (1983)
NAN JIAN TULIN (1986)
XINGHAI (1996-2004)
HAIWAN (1999)
CHANGTAI (1999)
Most produce blends/receipts from different harvests and areas to create complex and interesting tastes. Some of them have names like 7572, which means that this blend was created in 1975 from 7th-grade tea leaves in factory number 2.
Most respected and well-known are
KUNMING (FU XING) (1939)
MENGHAI (1940)
XIAGUAN (Since 1941)
CHINA TEA (1949)
FENG QING (1954)
MENGKU RONGSHI (1974/1999)
FUHAI (1983)
NAN JIAN TULIN (1986)
XINGHAI (1996-2004)
HAIWAN (1999)
CHANGTAI (1999)
Most produce blends/receipts from different harvests and areas to create complex and interesting tastes. Some of them have names like 7572, which means that this blend was created in 1975 from 7th-grade tea leaves in factory number 2.
SINGLE ORIGIN PU'ER
There are many different tea places in Yunnan province, famous for its huge number of old and even ancient tea trees. Tea leaves from these trees have special character, taste, and aroma due to a specific tea tree variety, climate, soil, and humidity.
There are three main areas:
PU'ER
Jinggu, Jingdong and Lancang countries
Pu'er City, Jingmai, Wu Liang, Ailao, Kunlu, and others (mountains)
LINCANG
Shuangjiang, YongDe, Linxiang, Yunxian and Fengqing countries
Mengku, Da Xue Shan, Bing Dao, Xigui and others (mountains)
XISHUANGBANNA
Mengla country
YiWu, Yibang, Man Zhuan, Man Zhi, Gedeng, Youle
Menghai country
Nannuo, Bada, Hakei, Bulang (Laobanzhang, Lao Man Er, Mannuo), Mengsong
Jinghong country
The name of pu'er teas usually sounds like: "YiWu Gu Shu Sheng/Shu", where "YiWu" is the name of the area/mountain, Gu Shu means that the leaves plucked from ancient trees and Sheng/Shu is the type of Pu'er tea.
There are three main areas:
PU'ER
Jinggu, Jingdong and Lancang countries
Pu'er City, Jingmai, Wu Liang, Ailao, Kunlu, and others (mountains)
LINCANG
Shuangjiang, YongDe, Linxiang, Yunxian and Fengqing countries
Mengku, Da Xue Shan, Bing Dao, Xigui and others (mountains)
XISHUANGBANNA
Mengla country
YiWu, Yibang, Man Zhuan, Man Zhi, Gedeng, Youle
Menghai country
Nannuo, Bada, Hakei, Bulang (Laobanzhang, Lao Man Er, Mannuo), Mengsong
Jinghong country
The name of pu'er teas usually sounds like: "YiWu Gu Shu Sheng/Shu", where "YiWu" is the name of the area/mountain, Gu Shu means that the leaves plucked from ancient trees and Sheng/Shu is the type of Pu'er tea.
DIFFERENT SHAPES OF PU'ER TEA
For better transportation and aging, this tea is pressed into different shapes.
The most common are:
CAKES - the most common shape of pressed pu'er, usually 357 g, but also can be 50, 100, 145, 200, 250 and 300 g. Some of the fabrics make 400 and 500g cakes.
BRICKS - also a very popular shape for pressing tea, usually 250, 500, or 1000g.
TUO CHA (NEST) - one more popular shape, traditionally used for pressing tea. Usually 100, 200, or 250g.
There are more different shapes like JIN GUO (pumpkin), JIN CHA (mushroom), LONG ZHU (dragon pearl), and others traditionally used in various parts of Yunnan province.
The most common are:
CAKES - the most common shape of pressed pu'er, usually 357 g, but also can be 50, 100, 145, 200, 250 and 300 g. Some of the fabrics make 400 and 500g cakes.
BRICKS - also a very popular shape for pressing tea, usually 250, 500, or 1000g.
TUO CHA (NEST) - one more popular shape, traditionally used for pressing tea. Usually 100, 200, or 250g.
There are more different shapes like JIN GUO (pumpkin), JIN CHA (mushroom), LONG ZHU (dragon pearl), and others traditionally used in various parts of Yunnan province.
STORAGE CONDITIONS
There are two different storage conditions for aging/storing Pu'Er tea.
DRY (NATURAL) STORAGE
A special environment that helps tea develop and age perfectly. Temperature, moisture, and micro-climate are the most important factors.
WET (HONG KONG) STORAGE
A wet environment makes tea age faster and develops differently. Temperature, moisture, and micro-climate are even more critical factors in controlling aging. HONG KONG STORAGE is a separate art that gives tea a special taste. Most HK-stored tea is also stored in DRY STORAGE to balance the taste.
Check out our big article about STORING AND AGING TEA
DRY (NATURAL) STORAGE
A special environment that helps tea develop and age perfectly. Temperature, moisture, and micro-climate are the most important factors.
WET (HONG KONG) STORAGE
A wet environment makes tea age faster and develops differently. Temperature, moisture, and micro-climate are even more critical factors in controlling aging. HONG KONG STORAGE is a separate art that gives tea a special taste. Most HK-stored tea is also stored in DRY STORAGE to balance the taste.
Check out our big article about STORING AND AGING TEA
THE SECRET OF SHENG (RAW) PU'ER
The secret of Sheng (Raw) Pu’er tea processing that allows it to continue aging, transforming, and fermenting over the years lies in several key factors like leaf material, minimal processing, natural microbial fermentation, controlled oxidation over time, storage environment and compression.
Sheng Pu’er is often made from large-leaf Camellia sinensis var. assamica, which has higher levels of polyphenols and pectin that support long-term aging. Older tea trees ("gushu") produce leaves with stronger microbial resilience, aiding in better transformation over decades. Sheng Pu’er is processed using sun-drying instead of high-heat roasting or steaming. This preserves the natural yeasts, bacteria, and fungi that enable post-fermentation over time. Unlike other teas, its enzymes remain active, allowing oxidation and fermentation to continue for decades. The tea contains living microbial cultures (such as Aspergillus, Penicillium, and lactic acid bacteria) that continue to break down tea compounds. As it ages, microbes slowly ferment the tea, developing complex flavors and reducing bitterness. Since Sheng Pu’er is not heavily processed, natural oxidation occurs over years, deepening flavors and reducing astringency. Tea polyphenols and catechins gradually convert into theabrownins and theaflavins, which smooth out bitterness and create depth. Humidity, temperature, and airflow impact how the tea ferments over time. Warmer, humid environments (e.g., Hong Kong, Guangzhou) speed up aging, while cooler, drier climates (e.g., Kunming, Taiwan) slow the process. Proper storage enhances microbial activity, allowing tea to evolve into richer, more complex flavors. Sheng Pu’er is typically compressed into cakes, bricks, or tuocha ("next"). This slows oxidation and microbial activity, allowing even fermentation and preserving flavors over time.
Sheng Pu’er is often made from large-leaf Camellia sinensis var. assamica, which has higher levels of polyphenols and pectin that support long-term aging. Older tea trees ("gushu") produce leaves with stronger microbial resilience, aiding in better transformation over decades. Sheng Pu’er is processed using sun-drying instead of high-heat roasting or steaming. This preserves the natural yeasts, bacteria, and fungi that enable post-fermentation over time. Unlike other teas, its enzymes remain active, allowing oxidation and fermentation to continue for decades. The tea contains living microbial cultures (such as Aspergillus, Penicillium, and lactic acid bacteria) that continue to break down tea compounds. As it ages, microbes slowly ferment the tea, developing complex flavors and reducing bitterness. Since Sheng Pu’er is not heavily processed, natural oxidation occurs over years, deepening flavors and reducing astringency. Tea polyphenols and catechins gradually convert into theabrownins and theaflavins, which smooth out bitterness and create depth. Humidity, temperature, and airflow impact how the tea ferments over time. Warmer, humid environments (e.g., Hong Kong, Guangzhou) speed up aging, while cooler, drier climates (e.g., Kunming, Taiwan) slow the process. Proper storage enhances microbial activity, allowing tea to evolve into richer, more complex flavors. Sheng Pu’er is typically compressed into cakes, bricks, or tuocha ("next"). This slows oxidation and microbial activity, allowing even fermentation and preserving flavors over time.
PU'ER TERMS
Pǔ'ěr Chá (普洱茶) – Pu'Er Tea (Aged Fermented Tea from Yunnan)
Shēng Chá (生茶) – Raw Pu'Er (Naturally Aged, Similar to Green Tea)
Shú Chá (熟茶) – Ripe Pu'Er (Artificially Fermented, Similar to Black Tea)
Wò Duī Fājiào (渥堆发酵) – Wet Piling Fermentation (Process Used for Ripe Pu'Er )
Yúnnán Dàyè Zhǒng (云南大叶种) – Yunnan Large Leaf Variety (Tea Cultivar Used for Pu'Er )
Lǎo Chá (老茶) – Aged Tea (Pu'Er That Has Been Stored for Years or Decades)
Cāng Chǔ (仓储) – Storage (Refers to How Pu'Er Is Stored and Aged)
Gān Cāng (干仓) – Dry Storage (Aging in a Controlled, Low-Humidity Environment)
Shī Cāng (湿仓) – Wet Storage (Aging in a High-Humidity Environment, Can Lead to "Moldy" Notes)
Chá Bǐng (茶饼) – Tea Cake (Compressed Disc-Shaped Pu'Er )
沱茶 (Tuó Chá) – Tuo Cha (Bowl-Shaped Compressed Pu'Er )
Zhuān Chá (砖茶) – Brick Tea (Pu'Er Compressed Into a Rectangular Brick)
Tiě Bǐng (铁饼) – Iron Cake (Extremely Densely Compressed Tea Cake)
Sǎn Chá (散茶) – Loose Leaf Pu-erh (Uncompressed Pu'Er Tea)
Lóng Zhū (龙珠) – Dragon Ball (Small Hand-Rolled Pu'Er Balls)
Qī Zǐ Bǐng (七子饼) – Seven Sons Cake (Traditional 357g Pu'Er Cake Sold in Stacks of Seven)
Gǔ Shù Chá (古树茶) – Ancient Tree Tea (Pu'Er From Old Trees, Typically 100+ Years Old)
Xiǎo Shù Chá (小树茶) – Small Tree Tea (Pu'Er From Younger Tea Plants)
Táidì Chá (台地茶) – Plantation Tea (Mass-Produced Pu'Er from Bushes)
Yěshēng Chá (野生茶) – Wild Tea (Pu'Er From Naturally Growing Tea Trees)
Chūn Chá (春茶) – Spring Tea (First Harvest of the Year, Often High-Quality)
Qiū Chá (秋茶) – Autumn Tea (Harvested in the Fall, Often Milder Than Spring Tea)
Xià Chá (夏茶) – Summer Tea (Usually Considered Lower Quality)
Chén Huà (陈化) – Aging/Maturation (The Natural Process of Pu'Er Developing Over Time)
Hóu Yùn (喉韵) – Throat Feel (Lingering Sensation in the Throat After Drinking)
Huí Gān (回甘) – Returning Sweetness (Sweet Aftertaste That Develops After Sipping)
Shuǐ Lù (水路) – Liquor Texture (How Smooth or Thick the Tea Feels in the Mouth)
Yān Xiāng (烟香) – Smoky Aroma (Common in Some Aged or Lincang Pu'Er Teas)
Zǎo Xiāng (枣香) – Jujube Aroma (Aged Pu'Er That Develops a Dried Date-Like Scent)
Zhāng Xiāng (樟香) – Camphor Aroma (Pu'Er That Develops a Cooling, Minty Scent Over Time)
Méizi Yùn (梅子韵) – Plum Essence (Sour or Fruity Notes in Some Aged Pu'Er)
Lán Xiāng (兰香) – Orchid Fragrance (A Floral Aroma Found in High-Quality Pu'Er)
Duī Wèi (堆味) – Wodui Taste (Earthy, Fermented Flavor From Ripe Pu'Er Processing)
Gānjìng (干净) – Clean Taste (A Sign of High-Quality Pu'Er Without Off-Flavors)
Zhuǎn Huà (转化) – Transformation (The Changes in Pu'Er’s Flavor Over Time)
Hòu Fājiào (后发酵) – Post-Fermentation (The Aging Process Unique to Pu'Er)
Shī Qì (湿气) – Humid Storage Effect (Wet Stored Pu'Er That Develops Musty Notes)
Bái Shuāng (白霜) – White Frost (Crystals on Aged Pu'Er, Sign of Natural Aging)
Jīn Huā (金花) – Golden Flowers (Beneficial Fungal Growth in Certain Aged Teas)
Duī Jī Wèi (堆积味) – Pile Fermentation Taste (A Temporary "Wo Dui" Ripe Pu'Er Scent)
Xǐng Chá (醒茶) – Awakening Tea (Letting Pu'Er Breathe Before Brewing)
Xǐ Chá (洗茶) – Rinsing Tea (Discarding the First Infusion to Clean the Leaves)
Tóu Chá Liàng (投茶量) – Leaf-to-Water Ratio (Amount of Tea Used in Brewing)
Nài Pào (耐泡) – Infusion Resilience (How Many Steeps a Tea Can Withstand)
Chōng Pào (冲泡) – Brewing (The Process of Infusing Tea Leaves in Water)
Chá Qì (茶气) – Tea Energy (A Sensation of Strength, Relaxation, or Qi from Tea)
Shùn Huá (顺滑) – Smoothness (Describes How Soft the Tea Feels When Drinking)
Shēng Chá (生茶) – Raw Pu'Er (Naturally Aged, Similar to Green Tea)
Shú Chá (熟茶) – Ripe Pu'Er (Artificially Fermented, Similar to Black Tea)
Wò Duī Fājiào (渥堆发酵) – Wet Piling Fermentation (Process Used for Ripe Pu'Er )
Yúnnán Dàyè Zhǒng (云南大叶种) – Yunnan Large Leaf Variety (Tea Cultivar Used for Pu'Er )
Lǎo Chá (老茶) – Aged Tea (Pu'Er That Has Been Stored for Years or Decades)
Cāng Chǔ (仓储) – Storage (Refers to How Pu'Er Is Stored and Aged)
Gān Cāng (干仓) – Dry Storage (Aging in a Controlled, Low-Humidity Environment)
Shī Cāng (湿仓) – Wet Storage (Aging in a High-Humidity Environment, Can Lead to "Moldy" Notes)
Chá Bǐng (茶饼) – Tea Cake (Compressed Disc-Shaped Pu'Er )
沱茶 (Tuó Chá) – Tuo Cha (Bowl-Shaped Compressed Pu'Er )
Zhuān Chá (砖茶) – Brick Tea (Pu'Er Compressed Into a Rectangular Brick)
Tiě Bǐng (铁饼) – Iron Cake (Extremely Densely Compressed Tea Cake)
Sǎn Chá (散茶) – Loose Leaf Pu-erh (Uncompressed Pu'Er Tea)
Lóng Zhū (龙珠) – Dragon Ball (Small Hand-Rolled Pu'Er Balls)
Qī Zǐ Bǐng (七子饼) – Seven Sons Cake (Traditional 357g Pu'Er Cake Sold in Stacks of Seven)
Gǔ Shù Chá (古树茶) – Ancient Tree Tea (Pu'Er From Old Trees, Typically 100+ Years Old)
Xiǎo Shù Chá (小树茶) – Small Tree Tea (Pu'Er From Younger Tea Plants)
Táidì Chá (台地茶) – Plantation Tea (Mass-Produced Pu'Er from Bushes)
Yěshēng Chá (野生茶) – Wild Tea (Pu'Er From Naturally Growing Tea Trees)
Chūn Chá (春茶) – Spring Tea (First Harvest of the Year, Often High-Quality)
Qiū Chá (秋茶) – Autumn Tea (Harvested in the Fall, Often Milder Than Spring Tea)
Xià Chá (夏茶) – Summer Tea (Usually Considered Lower Quality)
Chén Huà (陈化) – Aging/Maturation (The Natural Process of Pu'Er Developing Over Time)
Hóu Yùn (喉韵) – Throat Feel (Lingering Sensation in the Throat After Drinking)
Huí Gān (回甘) – Returning Sweetness (Sweet Aftertaste That Develops After Sipping)
Shuǐ Lù (水路) – Liquor Texture (How Smooth or Thick the Tea Feels in the Mouth)
Yān Xiāng (烟香) – Smoky Aroma (Common in Some Aged or Lincang Pu'Er Teas)
Zǎo Xiāng (枣香) – Jujube Aroma (Aged Pu'Er That Develops a Dried Date-Like Scent)
Zhāng Xiāng (樟香) – Camphor Aroma (Pu'Er That Develops a Cooling, Minty Scent Over Time)
Méizi Yùn (梅子韵) – Plum Essence (Sour or Fruity Notes in Some Aged Pu'Er)
Lán Xiāng (兰香) – Orchid Fragrance (A Floral Aroma Found in High-Quality Pu'Er)
Duī Wèi (堆味) – Wodui Taste (Earthy, Fermented Flavor From Ripe Pu'Er Processing)
Gānjìng (干净) – Clean Taste (A Sign of High-Quality Pu'Er Without Off-Flavors)
Zhuǎn Huà (转化) – Transformation (The Changes in Pu'Er’s Flavor Over Time)
Hòu Fājiào (后发酵) – Post-Fermentation (The Aging Process Unique to Pu'Er)
Shī Qì (湿气) – Humid Storage Effect (Wet Stored Pu'Er That Develops Musty Notes)
Bái Shuāng (白霜) – White Frost (Crystals on Aged Pu'Er, Sign of Natural Aging)
Jīn Huā (金花) – Golden Flowers (Beneficial Fungal Growth in Certain Aged Teas)
Duī Jī Wèi (堆积味) – Pile Fermentation Taste (A Temporary "Wo Dui" Ripe Pu'Er Scent)
Xǐng Chá (醒茶) – Awakening Tea (Letting Pu'Er Breathe Before Brewing)
Xǐ Chá (洗茶) – Rinsing Tea (Discarding the First Infusion to Clean the Leaves)
Tóu Chá Liàng (投茶量) – Leaf-to-Water Ratio (Amount of Tea Used in Brewing)
Nài Pào (耐泡) – Infusion Resilience (How Many Steeps a Tea Can Withstand)
Chōng Pào (冲泡) – Brewing (The Process of Infusing Tea Leaves in Water)
Chá Qì (茶气) – Tea Energy (A Sensation of Strength, Relaxation, or Qi from Tea)
Shùn Huá (顺滑) – Smoothness (Describes How Soft the Tea Feels When Drinking)
Andrei Ivanov
Founder of AN SHIM TEA
AN SHIM TEA ARTICLES
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