The darkest tea, shu ("ripe") pu-erh's pitch-black brew keeps you grounded with a compelling organic flavor.  A rich savory experience.
 
When Dark Tea was originally traded from Yunnan to Central Asia and Mongolia along the fabled Tea-Horse Road, it was packed into bricks and wrapped in paper for easier transport.  Exposed to the elements, the tea began to ferment.  The customers for this tea enjoyed its full-bodied flavor and nutritious brew.  They found it got even better with age - 20+ years made the best Pu-erh.
 
When this fermented tea became popular in 20th century Hong Kong, tea producers looked for new ways to fill demand.  Not everyone wants to wait 20 years to have their tea!  Tea companies in Menghai and other cities in Yunnan developed accellerated fermentation techniques to achieve a similar flavor after only 3-6 months, and "Ripe" Pu-erh was born.