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Tahitian Pu'erh is a tropical, spa-retreat-inspired pu-erh blend with flecks of creamy coconut shavings sprinkled throughout. Earthy pu-erh, creamy coconut and juicy mango come together with a hint of berry to create a cup that's rich, smooth and lightly sweet. These tropical, fruity flavors make an excellent pairing for earthy pu-erh, adding a wonderful light sweetness to this otherwise dark, rich and bold tea.
Pu-erh tea is aged and fermented, and it has been enjoyed in China for centuries. It's naturally fermented and makes a rich, satisfying everyday tea. In Tahitian Pu'erh, that traditional depth meets a playful, tropical twist.
Tasting Notes
Liquor: dark, reddish-brown
Aroma: aromatic and earthy with sweet coconut
Flavor: creamy coconut and ripe mango blended with the classic taste of pu-erh
Finish: smooth, fruity and gently sweet
Why You'll Love It
Once steeped, Tahitian Pu'erh releases a dark, reddish-brown infusion with an aromatic, earthy scent and sweet coconut. At first sip, you'll be taken to a tropical paradise. It's a great introduction for anyone new to pu-erh and a fun change of pace for seasoned fans who want to try a modern take on this ancient tea.
A modern, tropical twist on classic pu-erh
Creamy coconut shavings and juicy mango
A naturally fermented, earthy tea base
Robust leaves that stand up to multiple infusions
How to Enjoy
This robust brew can withstand multiple infusions, so one scoop delivers several flavorful cups. Enjoy it hot as a comforting coffee alternative, or brew it strong and serve over ice with a splash of coconut milk for a creamy tropical iced tea.
Enjoy our modern take on pu-erh with tropical, sweet fruits — a little island getaway in every cup.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Mango is the beloved stone fruit of a tropical tree native to South Asia, now grown across India, Southeast Asia, Africa and Latin America. Dried mango pieces add a lush, sweet, golden flavor with tropical notes of peach and a hint of citrus tang. Mango pairs beautifully with black tea, green tea, white tea and rooibos, as well as pineapple, passion fruit, coconut and ginger. Mango blends make vibrant iced tea, and milk turns a black tea version into a lassi-style cup.
Papaya is a soft, orange-fleshed tropical fruit native to southern Mexico and Central America and now grown throughout the tropics. Dried papaya pieces add a mellow, sweet flavor with musky, melon-like notes and a gentle tropical aroma. Papaya pairs well with rooibos, green tea, white tea and fruit blends, especially alongside mango, pineapple, coconut and passion fruit. Because its flavor is soft rather than tart, papaya rounds out tangier fruits nicely and makes a smooth, easygoing iced tea.
Raspberries are the soft, jewel-red berries of a bramble that grows wild across Europe and North America. Dried pieces add a bright, juicy, sweet-tart berry flavor and a fragrant aroma that smells like summer jam. They are a natural match for green tea, white tea and black tea, and they shine in fruit and hibiscus blends alongside strawberry, blackberry and rose. Raspberry blends make an excellent iced tea, especially lightly sweetened with a sprig of fresh mint.
Rose petals come from fragrant garden roses, a flower prized for centuries in Persia, Bulgaria, Turkey and China. They add a sweet, romantic floral aroma with a soft, slightly fruity finish and pretty pink color in the cup. Rose is a classic partner for black tea, green tea and white tea, and it blends beautifully with vanilla, cardamom, berries and lavender in herbal mixes. A pinch of rose in Earl Grey or a creamy chai creates an elegant, perfumed cup.
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.
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.
0290°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 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.
0290°C200mlBrew it hotPour hot water over the leaves.
033 - 4 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 90°C and steep for 3-4 min.
A lovely tropical twist on pu’erh
The earthy pu’erh base pairs nicely with creamy coconut and sweet notes of mango and papaya. It has a rich, comforting character, while the tropical flavours make it feel a little different from a traditional pu’erh. An appealing blend for anyone who enjoys fruity teas with some depth.
