Pu'er Tea is often referred to as post fermented tea. The tea's name is derived from the town in which it is produced in the Yunnan province of China. Because it is fermented, the tea contains probiotic microorganisms which aid in digestion and fortify the immune system. it is commonly drank for weight loss purposes. There are two types of Pu'er, Sheng (raw) and Shou (ripe). Sheng pu'er is left to develop and age naturally, while Shou pu'er is subjected to an accelerated fermentation process. Other provinces in China produce similar teas and are called "hei cha" or "dark tea". Pu'er is sought after by tea connoisseurs; and they store and age the tea for decades. Flavors are described to vary from earthy, musty, and leathery, to chocolatey or woodey and get more complex as it ages.
Below are two types of pu'er teas and their country of origin. Note that there are countless more and each deserves its own merit.
Pu'er tea is plucked, withered, and rolled. Instead of being oxidized like black and oolong teas, pu'er is fermented. This is done by steaming the pu'er and forming it into cakes for fermentation. Sheng varieties are left to ferment naturally over many years, while Shou Pu'er is fermented over several months in storage facilities with controlled humidity.