Pu-erh tea comes from Yunnan, China and Tibet. Pu-erh has been praised for generations for its flavor and healthbenefits. Pu-erh, however, is relative unknown in the U.S., and its strong, earthy flavor is often difficult for Westerners to appreciate.

It is processed according to an ancient technique that involves aging the leaves. This tea which begins as a green tea is not fully fired like other green teas. The stilt-moist leaves are instead, loosely stacked and allowed to age. During the aging process, the tea turns from a green color to a deep reddish earthy tone. This aging process is unique among teas. Most other teas cannot handle the aging process. Some prized Pu-erh teas can be 50 years old. Pu-erh tea is often formed into bricks. In ancient Chinese time, brick tea allowed tea to be transported easily in harsh conditions.

Their flavors can range from boldly fecund to much more subtle gradations of earthiness. Their strong flavors and heavy liquors appeal to coffee drinkers, who appreciate their robust character.

If you think tea is effeminate, you haven't tasted Pu-erh. People can brew this tea strong. To really go the authentic route, instead of using sweetener, try adding a pinch of salt. This is the preferred additive among Tibetans.