All types of pu-erh tea are created from máochá (毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis (C. sinensis var. assamica or C. taliensis) found in the mountains of southern Yunnan.

Active Components
Flavones and their derivatives and byproducts – These active components such as quercetin, kaempferol, myricetin.
Flavonols and their derivatives and byproducts include catechins, which are considered the major chemical component of Pu-erh, and regular green teas.

Picking

Because it’s a simple product, raw leaf matters. The specific location of those plants and whether they are wild tea trees or cultivated bushes play significant roles. For the most expensive puer you are often paying for leaves picked from wild trees from a very specific location. Less expensive puer is generally made from cultivated plants. The one isn’t always better than the other, but enthusiasts usually pay attention to where the raw leaf comes from.

Pan-firing

The leaves are roasted in a large wok to prevent most enzymatic oxidation further down the line (a process known as “kill-green”), but they are not subject to any further hot-air drying to fully de-enzyme the leaves, like green tea.

Drying

Puer is sun-dried, not machine dried, which makes the drying process imperfect and preserves the elements for post-fermentation.

After drying, the tea (now referred to as “mao cha” or “rough tea”) is a finished product

As Pu erh is a fermented tea, it can produce healthy probiotics and beneficial gut bacteria into your body which can improve your blood sugar control, playing a major part in weight management and hunger.

Improves cholesterol
Inhibits cancer growth
May boost liver health
May promote weight loss

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