Pu-erh tea, or Pu Erh Tea, or Puerh tea. It is one of most famous tea and the bestseller in the UK's & Ireland's health food shops. Pu-erh or Puer tea  is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production.

In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea, and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China.




Ingredients:
Yunnan Pu-erh tea.

To make a cup of good tea:
Put one tea bag in a cup. Pour in fresh boiling water and allow to infuse for 2-3 minutes to serve.

Package:
20 tea bags. Net Wt. 40g.

More information about Pu-erh Tea:
"This unique tea is only just starting to become known in the Western world

What makes Pu-erh tea so unique? Well, just about everything. The growing conditions of the region, the kind of tea used, and an unusual fermenting process all add up to this very special tea.

As with many varities of teas and coffees, Pu-erh is named after the region where it was first harvested. There is a small town in the Yunnan province called Pu-erh, and trade in this type of tea was very heavy there. They harvest the tea from a broad-leaved variety of tea, that is supposedly a very ancient strain of tea.


As for the special processing, I found conflicting information. Some sites said that Pu-erh tea is double fermented, whereas another called it semi-fermented. Another site just said there was "secret processing". I guess I will have to make a trip to Yunnan province and find out for myself.

The brewed tea is darkly red, and has a bold, earthy taste. For optimum brewing, use boiling water. Unlike most other teas, Pu-erh is usually purchased in a compressed state rather than loose leaves. The leaves are pressed together during processing into a variety of shapes. The 'tea bricks' once used as currency were typically made with Pu-erh tea. You just shave off some tea from the brick or ball, into your teapot.

The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it mellow will improve your cup of tea. You can buy very old samples of Pu-erh, but they will cost you. Some aged Pu-erh has been in storage for several years. Think of it as you would a fine wine. "
(Source from http://coffeetea.about.com/library/weekly/aa070302puerh.htm)