Ripe pu-erh, also called shou pu-erh, is a tea associated with Yunnan, China. Its production includes a moist piling stage in which microbial activity helps transform the leaves.

Raw pu-erh and ripe pu-erh are different processing styles. A raw tea does not become ripe pu-erh simply by being stored for many years.

Wood, earth, nuts and dried fruit are useful starting points for describing ripe pu-erh. The aroma and texture vary with the tea, processing, storage and brewing.

Try noticing three things: the aroma above the cup, the texture as you sip, and the flavour that remains afterwards. Your own words are a good place to start.

Yes. Ripe pu-erh contains caffeine. A tea's dark colour or fermented character does not tell you how much caffeine is in your cup.

Leaf quantity, water volume, steeping time and the particular tea all affect the brew. Avoid treating every cup of ripe pu-erh as having a fixed caffeine level.

Moisture, temperature, microorganisms and time shape the piling process. Changes to the leaf's compounds contribute to its colour, aroma and taste.

Tea makers monitor and manage the process. If you want to understand a particular tea, learning how its producer works is more useful than relying on the word “fermented” alone.

For ripe pu-erh, the tea leaves undergo the piling process before the finished tea is brewed. Kombucha is made by fermenting a sweetened tea infusion.

These are different production methods. The word “fermented” alone does not tell you a drink's composition or establish a health benefit.

For a simple mug infusion, try about 3 grams of loose or gently separated leaf in 250 ml of freshly boiled water. Steep for about 2 minutes, then strain the leaves out.

Taste and adjust: use less leaf or a shorter steep for a lighter cup. Follow any instructions supplied with your tea; different teas and teaware may call for a different approach.