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Pu'er tea (Chinese: 普洱) (pinyin: pǔ'ěr) is a type of fermented tea made only in the Yunnan province of China. The tea is processed using microbial fermentation and oxidation of pre-dried tea leaves which results in the very rich and highly sought-after flavor of the tea. The process of fermenting tea is a Chinese specialty and is different from other types of teas in the way it is made and cared for. The town of Pu'er is named after the tea that it produces from the hundred-year-old trees that grow nearby.

Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed cakes, bricks and tuos.

Raw Pu-erh (生茶) is the traditional form of Pu-erh, and is sun-dried and compressed. Aged Pu-erh (熟茶) is fermented during a 40-50 day period under-going a mellowing process that changes the tea into something dark red-brown in color.

The price of the pu'er teas are determined by a combination of different factors that all influence the teas' value. These include environmental conditions, soil quality, quality of the year, raw material grade & tree age, growing & fertilizers, tea picking, processing, shape, and most importantly the market.

Pu-erh is particularly special because it can be aged for decades or longer, always changing and (in most cases) developing more depth and texture.