I drink a decent amount of puerh....
If it's Shou - I like it pressed with aged orange/tangerine peels (chenpi). I daily drink this by throwing maybe 8g or so in a thermos and refilling with boiling water 3 or 4 times throughout the day.
If it's Sheng - I'm not a fan of super young sheng, much prefer 5 to 10 years aged in dry storage. I'd probably like older but can't really afford it. I drink this a few times per week out of a 100ml yixing clay pot that is most likely not real yixing clay but it gets the job done.
Aside from puerh, you can't go wrong with a nice Ducksh*t dancong oolong or a higher quality milk oolong.