All Pu-erh teas come from Yunnan province, an extraordinary province in southwest China.
It is home to twenty-five percent of all species, plant and animal, in all of China.
Mystical and vibrant, Yunnan blooms with the rain, with life.
It is the birthplace of all tea and is home to more varieties of tea trees than anywhere else on earth.
Yunnan is a series of stepped plateaus, the westernmost of which borders Tibet. The waters flowing through this region all come from crystal-clear mountain springs and glacial streams high in the Himalayas.
Puerh tea has deep and ancient roots in this land where the great journey of tea began a long, long time ago.
Between heaven and earth; Yunnan; Its fields; thousand-year-old forests. 
The Shaman of Jing Mai Mountain and his century-old Puerh tree.
Puer is one of the most complex teas, existing in different forms.
It is similar to our wine culture with its terroirs and grape varieties.
Maturation and aging methods allow for the production of unique products.
Conservation strategies and secrets will unlock unexpected tastes and palates.
There are two families: raw tea and cooked tea; Sheng and Shou.
Sheng (raw) is lighter and greener. Shou (cooked) is darker and richer.
Puerh tea is picked, withered (to oxidize and dehydrate the tea), fried (to kill the green enzymes that make the tea bitter and to stop oxidation), rolled (to break down the cells and expose the inner essence of the tea), and finally sun-dried.
If the tea is then left to ferment naturally, in conjunction with the microbes it contains, we call it “Sheng” or “raw” Puerh.
The "youth" of young Puerh tea is felt through your vital energy, vital energy, stronger and invigorating, fills the body and uplifts the spirit.
Your Qi (pronounced “chee”).
In some cases, they may be a few years old, but they are still considered young.
A Sheng Puerh will be considered aged after at least twenty years of storage.
According to some vintages, its value could reach the same as a bottle of Petrus.
Just like wines, to appreciate their character which evolves over the years, I recommend you buy young Sheng Puerh, age them, and in the meantime taste older Shou Puer, which are more affordable and generous.
Sheng Puerh (raw) teas are generally greener, composed of lighter leaves with lighter infusion tones.
Raw teas are known and reputed to melt fat. However, both Shou and Sheng teas have these properties, as do many other teas.
If the tea is then piled up and sprinkled with water, covered with thermal blankets and turned, in order to artificially ferment it, we call it "Shou" or "ripe" or "cooked" Puerh.
In the 1970s, a processing style called Shou (or "firing") was developed to speed up the Faxiao process.
This process of transformation is notably a consequence, "because of or thanks to" the period of cultural revolution when the harvests gathered with few or no people to take care of them, saw this transformation take place.
Shou processing involves the application of heat and moisture, as well as inoculating the tea leaves with beneficial bacteria.
It takes a year for harvested tea leaves to become “ripe” or “finished” Puerh.
Some “ripe” Puerh is also aged for a flavor more similar to traditionally produced Sheng Puerh.
Shou Puerh is known for its earthy flavor and aroma, dark and rich liquor, and grounding Qi. As they say in China, it warms and nourishes the stomach (Yǎng wèi). Highly recommended for those with digestive problems, high cholesterol, or high blood pressure.
Shou Puerh (cooked) teas are easily identifiable by their darker and often black colors with more charged visual and taste expressions.
Some aged Sheng Puerh (raw) teas may take on a darker appearance but will be distinguished on the nose by a greener and more floral strength. The budget, in any case, will not deceive you!
They both come in different shapes and packaging.
1kg flower of very old Shou Puerh. Mountain Puerh flowers weighing hundreds of kilos.
Custom storage in a fig tree. Cakes, balls, tubes, Sheng and Shou bricks.
Some subtleties.