I first discovered Puerh (Pu-er, Pu-erh) tea when I lived in Yunnan Province, China. I was invited to drink this variety of loose leaf tea with my local friends in their houses and shops. My Mandarin was not good enough at the time but I understood enough to get the basics. I also got to see how the tea was brewed traditionally.
Puerh tea leaves are left raw and pressed into different shaped tea cakes. Traditionally made puerh is called sheng cha because the fermentation process happens naturally over a long time. However, in order to meet the demand of Puerh tea in the 1970's, a new method of processing was developed to accelerate the fermentation process. Tea developed this way is called shu cha. Sheng cha is generally considered to be a high quality than shu cha.
Unlike other tea varieties, Puerh tea only needs a very short time to steep. The first steep should be around 3 seconds, then 5 for the second steep, 10 for the third, and so on. You can keep doubling the brewing time for around 10 to 15 steeps. Some people with even go to 20 steeps!
In Hong Kong it is common to drink Puerh tea while eating Dim Sum. It is also common to add chrysanthemum flowers into the tea.