Pu’erh is most popular as a natural metabolism booster. But it’s actually the fine wine of the tea world – highly prized by connoisseurs, and only gets better with age. Whether sipped “sheng” (green) or cooked, the process to produce pu’erh teas is long, involved and shrouded in secrecy. The result? A blissful complexity of flavour, from sweet and floral to smooth, rich and earthy.