Pu-Erh tea is only grown in one place, it originates in the Yunnan province of China. It dates back to the Qing Dynasty, years ago everyone drank Pu-Erh as it was affordable and easy to keep and store throughout the year. During the Qing Dynasty people saw the prices soar making it as valuable as gold. Today it can sell for thousands of pounds and people treat it as an investment.

Pu-Erh is twice oxidised and then left to age from anything between 10 to 50 years. It is post-fermented and could be compared to a fine wine – it is one of the few teas that the flavour improves over time, however the storage conditions and how many years it has been stored can greatly affect the flavour. There are two types of Pu-Erh – Raw Pu-Erh and Ripe Pu-Erh. Raw Pu-Erh is a non-fermented tea and does not go through a piling process which means it is naturally harvester and stored. Ripe Pu-Erh, however, is a fermented tea and does go through a piling process, this causes it to have a more bolder flavour to it.