Green Pu-erh also called "sheng" and "raw" Pu-erh, is probably one of the reverred teas in Japan it has been drunk for nearly 2000 years. It's large and wide-ranging characteristics and complexity makes green Pu-erh without doubt the most popular Chinese teas amongst tea connoisseurs. Premium aged green Pu-erh tea can be as old as 20 and sometimes 50 years or more. Such teas Like this tend to be sought after commodities and in some cases are worth their weight in gold, in many cases more.

The desire for green Pu-erh tea has lead to many factories churning out large productions of at best average teas simply to generate quick profits. While modern technology offers an easier means of processing, however many premium green Pu-erh teas are gladly still made in the age old method. Individual teacakes are formed by stone moulds and are then sun dried.

Ageing is a common element linked with japanes Pu-erh, it is the young teas that contain ferocious tannins giving off harsh and raw characters. The majority of green Pu-erh connoisseurs usually age their stock for at least 5 to 10 years before they drink it. As puerh matures the color gets darker as it gets older. The maturing process helps remove the harsher flavours found in a young tea and bringing on more desirable flavors and mellowness. Maturing is a lengthy process and one that can not be rushed. The maturation of chinese Pu-erh can make drastic changes and involves extensive changes to its flavours and scent as well as to the body and texture of the tea. A well aged antique tea will come to possess a soft and mellow body with a uniquely smooth and silky mouth feel.

In The Far East, having a green Pu-erh tea collection is the pride of the Chinese population. Many chinese people collect teas as a hobby. That said with the lucrative increase in value of Pu-erh tea recently many people have started collecting Pue-rh as an investment.

Pu-erh tea is an necessary part of Tava tea’s amazing formulation, it has numerous health giving benefits along with proven weight loss properties.