Pu-Erh tea has an ancient history of more than 2,000 years, originating in Yunnan Province of southwestern China. There are two distinct types of pu'er: sheng pu-erh (the raw or green type) and shu pu-erh (the ripened or black type). Pu-erh is a specially fermented form of tea, and both shu and sheng pu-erh types are made from a sun-dried green tea called shaiqing mao cha. Like Champagne or other regionally specific foods and beverages, pu-erh is a geographically indicated (GI) product, and it can only be produced and fermented in Southern Yunnan with sun-dried green tea from certain tea varietals found in Yunnan, Laos, Burma and some parts of Thailand and Vietnam. Pu-erh tea, with its unique bold and earthy character, is becoming very popular all over the world as a health and wellness tea. It is regarded as a slimming and naturally safe dieter's tea throughout Southeast Asia, where it is an integral part of the food culture. (Source: Rishi Tea)