Pu 'er tea, also known as Gushu tea and Dianqing tea, is named after the original distribution center in Pu 'er City. Pu 'er tea is made from Yunnan big leaf sun-dried green tea by traditional tea-making technology. According to the degree of fermentation, it can be divided into two categories: raw tea and cooked tea. The appearance of Pu 'er tea is straight, fat and delicate. After brewing, the soup color is red and orange, and the aroma is high, sharp and lasting, with obvious aging. The taste is mellow and fresh, and it is very resistant to foaming. After brewing for five or six times, it still has fragrance.

Pu' er cooked tea is fermented Pu' er tea, and the tea soup has a strong color. Pu' er raw tea Pu' er raw tea does not need fermentation, and the high-quality Pu' er cooked tea is dark red and translucent. The fresh leaves of Pu 'er raw tea are dried and made into crude tea, and finally pressed into cake or tuo shape. Pu 'er raw tea is in contact with air and naturally fermented in the later stage.

Introduction to the producing environment of Pu 'er tea;

Yunnan Province has a long history of tea production, rich germplasm resources and low latitude plateau climate advantages, and is recognized as the world's tea origin and an important tea production base in China. Pu 'er tea is planted all over Yunnan Province, especially in Pu 'er tea area, Xishuangbanna tea area, Lincang tea area and Baoshan tea area in the middle and lower reaches of Lancang River.

Yunnan Province, China is located at 218 ′ 32 ″ north latitude and 97 31′ 39 ″ ~1061′ 47 ″ east longitude. The valleys, basins, hills, mountains and plateaus in this area are distributed alternately, and the conditions of various landforms are very different and the types are complex and diverse. Mountains account for about 84% of the area, plateaus and hills account for about 10%, and valley basins account for about 6%, with an average elevation of about 2000 meters. There are abundant rainfall and many rivers and lakes in this area.