Pu’er tea is a style of tea which is known for its distinctive fermentation and aging processes, which give it a unique flavor profile that sets it apart from other teas.
This type of tea comes in two main variants, which are known as sheng pu’er and shou pu’er.
Sheng pu’er undergoes a slow, natural aging process that can take years to develop its complexity, while shou pu’er is fermented more quickly using a method introduced in the 1970s to replicate the effects of long-term aging. These methods result in teas with rich, complex flavors, which vary greatly depending on its attributes.
Like all true teas derived from the Camellia sinensis plant, pu’er tea contains caffeine. The caffeine content, however, varies based on several factors, including the type of pu’er, its origin, growing conditions, age, and how it’s brewed.
In general, sheng pu’er is thought to have slightly higher caffeine levels due to its natural aging process preserving more of the caffeine in the leaves. In contrast, the fermentation used in shou pu’er is believed to slightly reduce its caffeine content. However, it is not quite certain how much of a factor this is, and the other factors likely play more of a role in the caffeine content of pu’er tea.
