Pu’erh or Pu-er is a variety of fermented tea produced in China. Fermentation involves microbial fermentation and oxidation of the tea leaves after they have been dried and rolled.
This process is a Chinese specialty and produces teas known as Hei Chá (黑茶), commonly translated as dark or black tea.
The best-known variety of this category of tea is Pǔ-ěr from Yunnan Province, named after the trading post for dark tea during imperial China, Pu-Er City.
Pu-Er has been shown to contain antioxidants and anti-inflammatory properties, thanks to its natural phyto-chemicals that help the body fight off free radical molecules and prevent diseases. The antioxidants that are found in Pu-Erh are often in a higher concentration than most other teas due to the fermentation process that the tea undergoes prior to steeping.