Pu'er tea is defined by geography in that it must come from the Xishuangbanna region.
"Sheng" or “raw” pu'er could be loosely described as a simple green tea. But unlike green tea, the process allows further enzymatic oxidation to occur very slowly over time.
Raw pu'er is frequently stored and aged to facilitate this change, but young pu'er is commonly consumed and tends to be fruity, grainy, and pleasantly astringent.
