Pu-Erh tea is fermented tea, the tea is named after a town in Yunnan province called Pu-Er . Pu-Erh tea is one of the species that have been subjected to a fermentation in the open air, which may take a few months to many years. The tea has a dark and damp earthy mellow flavor, with a full mouthfeel and aftertaste . In China, also referred to as dark or black tea. The tea is produced in a wide variety of shapes . Pu-erh is best known for its special effects and is also popular in Asia because of its fat burning properties of tea and is often drunk after meals. Another special feature of Pu-Erh tea is that it only gets better and costly the longer it is kept . Pu- erh often begins as an ordinary green tea or partially oxidized oolong tea -like, and by means of a controlled process (eg temperature , humidity ) are allowed to continue to oxidize / ferment. To break always start at the side. Pu-Erh use Pu-Erh knife or a flathead screwdrive . Insert the knife into the edge of the cake. Gently work it up and down to release. Use about 5g to 7g and put it into Yixing teapot or gaiwan. Pour boiling water, and wash the leaves for about 20 seconds (you can also wash it 2 times, to link eg very old or RAW ). Fill the teapot again , wait 20 seconds for the first move . Experiment with the steeping time ,first , the tea will release more flavor, later, you will probably need longer steeping times.