Pu Erh tea or Bolay tea is a type of tea made from a "large leaf" variety of the tea plant Camellia sinensis and named after Pu'er county near Simao, Yunnan, China.

The fact that pu-erh fits in more than one tea type poses some problems for classification. For this reason, the "green tea" aspect of pu-erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages. Yhe older the tea, the more valuable it gets. Like a good wine, pu erh tea ought to be slowly drunk while the leaves settle down in the cup.

Pu Erh tea have been well-known for centuries as being potent in the areas of blood cholesterol lowering, as well as in proper digestion and general well-being and longevity. Pu Erh tea is known to be a drink that enhances the "qi" or the life force.

Pu Erh tea produces a pleasant-tasting drink that is often served in Chinese restaurants after heavy meals. Its fat-breaking abilities are recognized by the Chinese people and the tea is often considered the perfect drink to complement an oil and fat-laden feast. Pu Erh tea typically takes on a dark, strong brown color that's almost akin to that of black tea, but possesses a somewhat mellower, liquor-like flavor.

Pu Erh tea possesses many of the antioxidant qualities found in green tea, black tea and oolong tea. Pu Erh tea contains polyphenols that attack free radicals in the body to help ensure protection against a host of diseases.