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China Pu-Erh Beeng Cha Sheng Leaf produced as a green tea, which is only dried by the power of the sun and ferments naturally over the years. The finished tea becomes darker, milder and fruitier over the years. The handy 100g are a rather modern variation of the pressing into Pu Erh Cakes. Pu Erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shu), depending on processing method or ageing. Sheng pu erh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea. Unlike other teas that should ideally be consumed shortly after production, pu erh can be drunk immediately or aged for many years; pu erh teas are often now classified by year and region of production much like wine vintages. Modern medical science has recently shown that the health benefits of Pu Erh tea may be more than just Chinese folklore. Leaf: Yellow-green, tendencies to tree green, flat-round pressed Cup: Light olive green, clear Character: Mild, fresh, fruity Growing Altitude: 1400m Serving: For 1 Litre - 14g