Pu erh, Thés rouges de Chine
What is a red tea?

Pu Erh tea is like no other and well known in Chinese traditional medicine for its therapeutic benefits. Bitterness-free with low level of caffeine and tannins, this tea is recommended for people with sensitive stomachs.
Two production processes with different post-fermentation periods currently exist: one for Pu Erh Sheng and the other for Pu Erh Shou tea. Pu Erh Sheng aged green teas are mostly found in compressed cake of variable shapes. After the harvest, their leaves are stored and undergo a crucial post-fermentation that can last for many years. This fermentation is not enzymatic but rather caused by the presence of micro-organisms. Their effect is a slow developing aroma; earthy flavours with a subtle woody, smoky or mineral taste.
On the other hand, to make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process