Another chai-inspired tea blend, but this time we took our house-roasted spices and blended them with loose leaf ripe puerh (pronounced POO-ar). The zest digs deeper and settles into the earthy notes and hearty taste of our aged puerh tea, creating a subtly sweet spiciness and creamy body in a rich, dark liquor.
Puerh, it is known as a "ripe" aged black tea. Visit our
Puerh page and read the introduction to learn more.
Chinese Puerh Tea*, Cardamom*, Cinnamon*, Anise*, Peppercorn*, Nutmeg*, Clove*.
- Scoop a heaping teaspoon of tea leaves into your infuser.
- Heat water to 212° (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 212° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Though we don't necessarily recommend drinking Winter Puerh iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.