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Pu-erh tea (pronounced POO-air) is the most oxidized form of tea, often aged, and sometimes very expensive. Unlike other teas, which get stale over time, pu-erh can mellow and improve with age like fine wine. Some pu-erh teas are more than 50 years old, and rare pu-erh teas sell for many thousands of dollars in Asian specialty stores.

Pu-erh teas come from China’s Yunnan Province and are named for a city in southern Yunnan. These teas are highly valued in China where the processing methods have been a well-guarded secret for centuries. Pu-erh’s distinct flavor comes from the fact that after the leaves are picked, they are made into a sundried base tea called maocha and then fermented. After that, the leaves are aged and then packed into bricks or cakes.