Pu’er tea comes from the ancient tea mountains of Yunnan. Shou Pu’erh, also referred to as ‘ripe’ or cooked, and Sheng pu’erh, also referred to as ‘raw’ pu’erh, are the two distinct methods of making Pu’erh tea. Shou is fermented in a way to accelerate the aging of the tea leaves; its color is ruby red with characteristics of being sweet, soft, and smooth in taste. Raw pu’erh is dried and aged naturally and the quality of the tea increases with age; Sheng pu’erh flavors range from light and fragrant to berry-like, woodsy, nutty, and medicinal. Pu’erh tea has good antioxidant and longevity effects as well.