Characteristics: Post-fermented and grown in the Yunnan province of China. Pu Erh is an ancient type of tea known for its distinctive earthy flavor and medicinal value for soothing indigestion and dysentery in the past. Like red wine, Pu Erh is slow-aged over many years to bring out a very refined flavor profile. It delivers smooth, full bodied and reddish-black liquor.

Brewing hints: Pour boiling water over the tea to rinse it and steep it until desired strength. Typically, brew long and strong for 7 to 10 minutes.

Alternative names: Pu'er, Pur Erh and Bolay

Caffeine Level: Moderate