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Spiced Puerh

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A dark puerh tea inspired by chai

Enjoyed for centuries in China as an aid to digestion, puerh is perhaps best known in the West for its reputed health benefits - the list includes everything from weight loss to anti-ageing, from reducing cholesterol to curing a hangover.

Some may claim that puerh is a bit of an acquired taste, and it's true that the strong, slightly earthy flavour can be quite overpowering for some palates. Using a base of exceptionally high quality puerh we've created a new variety for those who love a classic chai, blending the tea leaves with cloves, cardamom, cinnamon and orange peel. The warming spices are highlighted by the smooth, clear taste of the base, creating the perfect balance between strength and subtlety.

  • Tea Type

    Flavoured Puerh Tea

  • Origin


  • Taste Profile

    Aromatic, Rich

  • Tastes like

    Strong, dark and spicy

  • Food pairing

    Enjoy alone or with festive treats, in the winter

  • When to drink

    After a heavy supper

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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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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Yunnan Province in the far south west of China is considered the home of puerh, producing some of the finest varieties. The Province stretches across 394,000 km2, so we've numbered this tea 394 to reference its roots.

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