Pu erh tea (scientific name: Camellia sinensis var. assamica), large trees, up to 16 meters, twigs with micro-hairs, top buds with white pilose. Leaves thinly leathery, elliptic, brownish green on top, slightly shiny, light green underneath, The ribs are pilose, the rest are pubescent, and the old leaves are bald.Flowers are axillary, pilose. Bracts 2, early fall. Sepals 5, suborbicular, glabrous outside. Petals 6-7, obovate, glabrous. Stamens 8-10 mm long, free, glabrous. Ovary 3-loculed, pubescent; style ca. 8 mm, apex 3-lobed. Capsule flat triangular sphere. Seeds 1 per room, nearly round, 1 cm in diameter.
Pu'er tea is mainly produced in Xishuangbanna, Lincang and Pu erh in Yunnan Province. Pu erh Tea pays attention to brewing techniques and art of drinking, and its drinking methods are rich, both for drinking and mixing. Pu erh tea tea soup is rich in orange and yellow, with high aroma and long-lasting aroma. It has a unique fragrance, rich taste and long-lasting resistance to foaming.