Tea type
Pu'erh Tea
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Anise, Cloves, Earth
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Edit tea info Last updated by Em
Average preparation
200 °F / 93 °C 4 min, 30 sec 8 oz / 236 ml

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From New Mexico Tea Company

A very strong puerh is blended with peppermint, clove, and licorice root to create a brew that is strong yet incredibly smooth. The additional ingredients add a tingly spicy note to the cup.

Ripened or cooked puerh is specially processed to imitate aged raw pu’er. The process does not actually employ cooking, the term may come about due to inaccurate translation due to the dual meaning of “shú” as both “fully cooked” and “fully ripened”.
The process used to convert raw puerh leaves into ripened puerh is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called “wet piling” in English. This involves piling, dampening, and turning the tea leaves in a manner much akin to composting.

Black cooked Puerh | Peppermint | Clove | Licorice Root

Yunnan, China

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2 Tasting Notes

219 tasting notes

New favorite peppermint/clove winter kind of tea. I love puerh and this blend is wonderfully spicy and earthy.

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7 tasting notes

I wasn’t expecting much from this tea, as I got it on a whim to be a change of pace from my usual green tea purchases. It was surprisingly rich, and yet, earthy. You can really taste the cloves, with only the slightest undertone of licorice from the anise. An all around good tea.

Flavors: Anise, Cloves, Earth

200 °F / 93 °C 4 min, 30 sec 1 tsp 8 OZ / 236 ML

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