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Pu'erh Ginger Treasure – Smoky Pu-erh with Tangerine & Ginger
Smoky tangerine and ginger with a sweet-savory zing! Pu'erh Ginger Treasure starts with a mild, smooth aged pu-erh tea, which we blend with a fruity, warming mix of ginger, hibiscus, schisandra berries, licorice root, rosehips and natural orange and tangerine oils. The result is a rich, full-flavored pu-erh blend that's as comforting as it is invigorating.
Pu-erh is an aged, fermented tea that has long been enjoyed in China after meals. Ginger adds a warming, spicy note, making this blend a wonderful choice after a hearty meal.
Tasting Notes
Aroma: earthy pu-erh with bright citrus
Flavor: sweet tangerine and a warming kick of ginger
Accents: tangy hibiscus and natural licorice sweetness
Finish: smooth, gently smoky and zesty
Why You'll Love It
Pu'erh Ginger Treasure balances pu-erh's earthy depth with bright citrus and spicy ginger, creating a lively, easy-drinking cup. It's a great way to enjoy pu-erh if you're new to its earthy flavor, and a flavorful addition to your daily tea routine.
Smooth aged pu-erh base
Tangerine, ginger and hibiscus
A warming after-meal tea
Delicious hot or iced
How to Enjoy
Try a cup of Pu'erh Ginger Treasure after a hearty meal, or enjoy it as a warming morning coffee alternative. It's also refreshing iced with a slice of orange. Add a touch of honey on chilly days for extra comfort.
Zesty, warming and full of flavor — try Pu'erh Ginger Treasure and see what all the fuss is about!
Featured ingredients
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Ginger
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Liquorice root, often spelled licorice in the US, comes from the root of a leguminous plant native to southern Europe, the Middle East and Asia. It brings a naturally sweet, smooth flavor with warm notes of anise and a lingering, mellow finish. It rounds out chai, spice and herbal blends beautifully, pairing well with cinnamon, ginger, peppermint, fennel and rooibos. Because it is so naturally sweet, a small amount lets you skip the sugar entirely while still enjoying a rich, full cup.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
Schisandra berries are small red berries from a climbing vine native to northern China, Korea and the Russian Far East. They are known in China as the five-flavor fruit because they taste sweet, sour, salty, bitter and pungent all at once. In the cup they give a tart, tangy, complex flavor with a woody, slightly spicy finish. Schisandra adds an intriguing twist to fruit and herbal blends with goji, hibiscus or ginger, and it also complements green tea.
Tangerine is a small, easy-peel citrus closely related to the mandarin, long grown in China and now enjoyed worldwide. Its dried peel adds a sweet, fragrant citrus aroma that is softer and rounder than orange, with a gentle zesty tang. Tangerine pairs beautifully with black tea, green tea, white tea and rooibos, and it blends well with ginger, cinnamon, vanilla and other citrus. Try a tangerine blend iced on a warm day, or hot with a touch of honey.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
032 - 3 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
032 - 3 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipBefore the first cup, rinse the leaves briefly with hot water and pour it off. Pu-erh can be steeped many times — each cup smoother than the last.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1 TSP or 1 BAG per 200ml of water at 95°C and steep for 2-3 min.
I absolutely love this tea. It’s my favourite go to after having meal l. The zing of ginger is just right. Warming, spicy & very tasty.
Colina Macdonald
March 2021
Just love it! Nothing else to say ????
Meow
February 2021
This is an amazing tangy-spicy blend that I really hope stays in stock. I drink at least a hundred types of tea in a year (seeking varieties and keepers) -THIS- is a keeper. I love how the ginger adds kick and the pu'erh sits all mellow in the background. I will say I'm a shameless fan of hibiscus so-this tea did not disappoint! LOVE.
Deborah Agnew
February 2019
very EARTHY AND SMOKEY. I MIX A BIT OF oDE DE mANDARIN AND wHOLE cLOVES WITH IT. very GOOD!
See all 5 reviews
Sandy Wang
August 2020
If you like licorice and an aftertaste of lingering orange peel saccharine, then this is the tea for you. Super super earthy and good for digestion.
