Pu 'er tea belongs to black tea, which originated in Pu 'er area of Yunnan, and is now Pu 'er city, hence its name. Pu 'er tea is mainly made of sun-dried tea with big leaves in Yunnan, and then fermented into loose tea and tea.

After the fermentation process, the appearance of Pu 'er tea is reddish brown, and the brewed tea soup is red and bright, with long aroma and mellow and sweet taste. Pu 'er tea pays attention to brewing skills and drinking art, which can be drunk clearly and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance, rich taste and durable foam resistance.

There are two kinds of Pu 'er tea: raw tea and cooked tea. Raw tea is naturally fermented, and cooked tea is artificially ripened. The appearance of Pu 'er tea is reddish brown, and the brewed tea soup is crimson or reddish brown, with bright tea color, long tea fragrance and mellow and sweet taste.

Maintenance points:

When curing the big leaf seeds of black tea, it is necessary to water them once every 3-5 days to keep the soil moist, and at the same time, it is necessary to spray water on the tea three times a day to keep the humidity of the air at about 70%, so as to make the tea grow more tender and greener.

Organic fertilizers, such as farmyard manure, cake manure and commercial organic manure, should be applied into the ditch in early March, late May and mid-August before planting and every winter after production.