Puer (pronounced poo-err) tea is lessor known than other classifications like black or green, but is rapidly gaining popularity due to it's famously woodsy and earthy flavor. The tea is aged in a process that allows the leaves to continue fermenting/oxidizing, and with the intention of improving over time. This allows brewing many infusions of smooth, deep, rich, and refreshing cups with no bitterness or astringency, even if intentionally over brewed. If puer were a beer, it would be considered a stout. Soldier Pass Puer is a shou (cooked or ripe) variety, verses a sheng (uncooked or raw). Taste and aroma creates images of a damp forest canopy of leaves, earthy minerality, dried mushrooms, leather, slight sweetness of figs or dates, and a mellow creamy flavor.