I’ve drank pu-erh tea for over a decade now. Pretty much every day. Used to drink it alot more before I rediscovered the magic of coffee. The pu erh tea I recommend is called Ripe pu erh as apposed to raw pu erh. Ripe is fully aged fully fermented. Raw is very good but needs a lot more attention when brewing and handling. It still has lots of bitter tannins in it and is susceptible to over brewing bitterness. Traditional Chinese “black tea” or pu erh is not going to have any bitter qualities no matter how long you brew it. And has a very earthy slight mushroom smooth taste and should make a cup of broth that is solid black. Devine! Year round, before a meal or after a meal. Dont buy one that is flavored with ginger or chocolate etc until you really try the real deal traditional stuff.
Yum!
Peace