Pu-erh, an ancient form of tea, comes in a compact form. The flavors of the tea improve with age by way of fermentation. Also described as post-fermented tea, there are two main categories of pu-erh - ripe (shou) and raw (sheng). The latter is the traditional method where the leaves are left to ferment on its own naturally, whereas ripe pu-erh are made from leaves where fermentation has been accelerated by way of "wet-piling" the leaf. Sheng puerh generally has lighter body, compared to shou that is richly earthy.