Pu-erh tea is a unique tea from southwestern China that's become world famous for its fermented properties and ability to age. While most teas are best drunk fresh, quality pu-erh (prounced like poo-err or poo-arr) matures over years and decades to develop rich and savory flavors. The earthy, smooth-drinking tea is a favorite accompaniment to dim sum as a digestive aid for oily dumplings and buns.

Pu-erh's aging potential was likely discovered by accident around the 7th century, when compressed cakes of the tea were traded with Tibetan drinkers in exchange for horses. Workers carried the tea on their backs over mountains and through valleys, weathering heat, humidity, and rainfall. Drinkers realized that the tea tasted smoother and mellower aftter this months-long journey. Today, aged pu-erh is a luxurious tea for connoisseurs in China and beyond!

Read a recent interview with our own Suanne Scalise on the subject of pu-erhs, in Improper Bostonian’s article about Rarefied Tastes.