(A friend recently gave me this fine tea. To make it, the Chinese pack specially-fermented green leaves into a tangerine rind and let the whole dry hard. That gives the leaves a subtle orange flavour when brewed alone, or, for more direct tang, it can be brewed with bits of the dried rind. Interestingly, the dry product is said to get better with age.
Tea-wise it rates either a strong green or a light black, but either way it's good. As they often do, the Chinese infuse pu'er three times, with the second round considered best. In true Scottish fashion I steep it one good time, then add a drop of milk to the cup. And it stands up well, I must say.)
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