Organically grown Pu-erh ("pooh-air") teas are rare teas most notably originating in China and Taiwan. They are loaded with nutrients and are time-honored for their medicinal benefits.
Unlike other tea styles (green, black, white, oolong, etc.), pu-erhs undergo an intentional fermentation process to create a tea considered alive with active healthful bacteria.
There are two main styles of pu-erh teas, specifically Sheng and Shou. Young green or raw (Sheng) pu-erhs steep into a lighter golden brew with similarities of fragrant, though slightly earthy, green tea. Sheng style pu-erh teas can be aged for many decades to impart deeper earthy tastes and aromas that evolve over time. Prized aged pu-erh teas are often sold at auction with the most expensive pu-erh on record being sold in 2019; it was the Fu Yuan Chang Hao tong (cake) which sold for 3.3 million dollars or $36,400 per ounce!
Shou pu-erhs are teas that have been artificially aged with heat and oxidation to somewhat simulate the effect of an aged Sheng style pu-erh. Cooked (Shou) pu-erh teas are quite bold, dark and inky and often have a slightly musky taste reminiscent of soil and leather.
In general, pu-erhs lack the astringency and bitterness often associated with bold black teas and/or green teas, with many pu-erhs having a slightly sweet and well-satisfying finish.
Pu-erh teas are commonly sought after for functionality related to metabolizing fat, controlling cholesterol, their benefits to heart and circulatory health as well as probiotic qualities and digestive enzymes.