Pu 'er tea is mainly produced in Xishuangbanna, Lincang and Pu 'er in Yunnan Province. Pu 'er tea pays attention to brewing skills and art of drinking, and it has a variety of drinking methods, which can be both clear and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance, rich taste and durable foam resistance.

Extended data:

Pu 'er tea is divided into raw tea and cooked tea. Raw tea is made from fresh leaves of Yunnan big-leaf tea tree through the processes of deactivating enzymes, rolling, drying in the sun, autoclaving and so on. The tea is fragrant, the soup is yellow-green, clear and bitter. If raw tea is aged for three to five years in a suitable storage environment, a series of complex reactions such as oxidation, polymerization, decomposition and degradation will occur, and a large number of beneficial bacteria will be produced.

Polyphenols slowly oxidized, and the contents of theaflavins, thearubigins and theabrownins increased, and began to become mellow. Compared with raw tea, Pu 'er cooked tea has an additional fermentation process, which makes the tea tend to be mild, the soup is red and bright, and the taste is mellow and sweet.

People's Daily Online-Pu 'er tea is not as good as it gets older: its shelf life is about ten years, and it is easy to get moldy if it is stored improperly.

Baidu encyclopedia-Pu 'er tea