Pu'er (puer, pu’erh, puerh – phew!) teas are artful in appearance as well as flavor. Not a beginners tea, pu'er is often an acquired taste not unlike a fine, single malt scotch. Almost exclusively produced in the Yunnan province of China, production includes a microbial fermentation process which can be applied to "sheng" green or raw tea leaves, or to "shou" cooked or black tea leaves. Both types of pu'er tea can be stored and aged, a process that improves both their flavor profile and health benefits. Pu'er teas are prized for their rich, complex and often earthy flavor and while they are available in loose-leaf form, they are more commonly produced in compressed cakes or small nests called tuocha. We find they are the perfect digestive after a heavy meal.