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Mandarin Puerh

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The carrot or the stick?

Often enjoyed as a reputed aid to weight loss, few know that good puerh tea can also be rather delicious. Our elegantly smooth Chinese puerh is the perfect match for breezy Lemon verbena and tangerine: the rich, earthy notes are balanced out by the sweet citrus flavours, and leaves of Lemon verbena have long been considered a good digestif.

Lesser quality puerh teas tend to be rather heavy and musty, but you'll find this blend has a wonderfully clear, sweet freshness, adding a bit of a kick to the famously full-bodied brew. After all, why choose between the carrot and the stick?

  • Tea Type

    Flavoured Puerh Tea

  • Origin

    China

  • Taste Profile

    Citrus, Rich

  • Tastes like

    Rich and strong, with a citrus freshness

  • Food pairing

    Enjoy alone and savour its complex flavour

  • When to drink

    Delicious after dessert

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Can be enjoyed with or without milk.

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* * * * - Tasty tea with citrus by Robyn on 27th May 2016

I wasn't sure what the puerh tea would taste like, so have tried this and the spiced puerh. This one is much more subtle, but has a delightful mandarin taste to it - it's really nice as an afternoon tea.

Origin

China

The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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