Dim Sum is a broken up sheng puerh cake from the 1990s. It is traditional wisdom that after a cake was aged, it would be broken up before consumption to allow a more even oxidation of the middle and surface for some time. It was therefore common back in the day to break cakes before selling them. Puerh wasn’t worth as much back then, and teas were usually sold by weight to dim sum restaurants, as opposed to by the cake. Another possibility is that the restaurant aged their own tea, and broke it up before serving. This beautiful aged tea was somehow leftover from its original destiny as restaurant tea. That is charming to us, and captures the essence of tea as part of daily life. This tea is not as wet-stored as some others of its ilk. Dim Sum has a wonderful and complex liquor with flavors of traditional herbs, incense and some woodsy flavors. It has a beautiful energy that is grounding. It can be brewed in most any way, including boiling. This is one of our favorite teas we have found in recent years.