My newest obsession (in that it started less than 18 hours ago) is Pu-Erh tea. It is the only kind of tea that is fermented, not oxidized, and it is often specially aged for years. Like yogurt, it is “alive” — good Pu-Erh should be “teeming with microbes” according to Pu-Erh.net. Those in the know can tell you what is a “good year” for Pu-Erh, just like a wine, and that the only real Pu-Erh comes from Yunnan Province. Supporters say it is a cure for almost every disease and affliction on Earth, detractors say it tastes like drinking dirt. Come to my house and you can decide for yourself.