Yunnan post-fermented tea — earthy, mellow, ages like wine; can be 5-50+ years old.
Where it comes from
Pu'er City and surrounding Xishuangbanna in Yunnan; pressed into cakes (饼茶 bingcha) for transport via Tea Horse Road.
In the kitchen
Brewed for drinking; also used in Hong Kong milk tea blends and as a smoking medium for duck.
Across cuisines
Pu-erh tea is a post-fermented tea from Yunnan, known for its earthy and mellow flavor that improves with age, similar to wine. It is often pressed into cakes (饼茶) for storage and transport. The tea can be aged from 5 to over 50 years, with older teas being highly prized.
