Grown and produced exclusively in the Yunnan province of China, pu-erh teas occupy a legendary, deeply complex world of fermentation and compression. These bold, transformative teas offer an incredibly rich flavor profile that easily stands up to multiple infusions, allowing a single portion to be steeped over a dozen times. Scholars categorize this category into two distinct styles: Sheng (raw), which is naturally aged over decades to develop crisp, mineral, and dynamic profiles, and Shou (ripe), which undergoes an accelerated fermentation process to yield a dark, velvety, and deeply earthy liquor
