Green, or raw, pu-erh is the most interesting variety of Chinese tea.  Raw pu-erh is fermented (not oxidized) in a manufacturing process that creates a tea with a complex flavor profile that changes with aging.  

This pu-erh comes in small compressed domes with an indentation on the bottom.  One of these cakes is used in a gaiwan or small clay pot (or one of our Personal Push-pots).  

The flavor of this tea is light, and a bit woodsy, with a bit of sweetness that lingers on the palate.  It has a relatively robust and funky aroma.

Pu-erhs are complex teas, and you will want to experiment to find the best way to infuse pu-erh to satisfy your personal taste.  However, here's a way to get started.  First, make pu-erh in the Chinese style using a gaiwan or similar small (approx. 6 oz.) pot.  Place one of these little pu-erh cakes in your gaiwan.  Use boiling water just off the boil (205 degrees - 210 degrees).  In your first steep, pour of water into the gaiwan is used to rinse the leaves - pour in the water and immediately pour it back off.  Then pour in more water, steep for 25 to 30 seconds, and pour off the tea into a tea pitcher or cup.  Let cool and drink.  You can infuse the pu-erh many times - add a few seconds to the length of the steep for each successive cup.