A smooth, grounding pu-erh balanced with cool freshness and soft sweetness. The fermented tea base brings deep, earthy richness, while California peppermint adds a crisp, refreshing lift that brightens the palate.
 
Vanilla rounds the blend with a creamy, velvety finish, softening the edges and tying the profile together. The result is a calm yet invigorating cup, earthy, cooling, and gently indulgent with a clean, lasting finish.
 
About Malawi Puerh
After the leaves complete their slow transformation in our humid fermentation chamber, guided entirely by the intuition of our tea master, they’re gently dried to preserve their velvety body and grounding depth. Once cooled, we blend in crushed cocoa nibs, sweet cinnamon bark, and sun-dried orange peel. Each ingredient is chosen to enhance, not mask, the tea’s earth-forward character.
The result is a cup with all the richness of our traditional puerh—wet wood, dark soil, and toasted hazelnut—wrapped in a soft veil of dark chocolate warmth. Cinnamon brings a cozy, aromatic lift, while orange peel adds a subtle, bright finish that keeps the blend from feeling heavy.
A comforting, dessert-like brew that’s still true to its roots. Perfect for slow mornings, after-dinner winding down, or whenever you crave something indulgent yet grounding.
 
Pu-erh tea, especially the ripe (shou) variety, is known to contain probiotic microorganisms that develop during its unique fermentation process. While pu-erh isn’t a probiotic supplement per se, it does naturally harbor beneficial microbes and metabolites that can support gut health. 
Here are some microbial strains that have been identified in laboratory studies of pu-erh tea: Lactobacillus, Bacillus, Enterococcus, Pediococcus
 
Processing Standards:
This tea was developed in conjunction with a Japanese tea company with the aim to craft a dark post
fermented tea with no contamination outside Asia. We managed to achieve this in Malawi with very strict adherence to hygiene and other processing conditions during its 4-week period of ‘cooking’. We use green teas and very lightly oxidized oolongs as a base. We hip them and put them in a dark room with a high moisture content. We stimulate fermentation and measure the temperature inside the bale every few days. After a week we mix the hips and make sure we work with the right moisture levels. We repeat this for about 4 weeks. After that the tea gets hand sorted and dried in our sustainable micro drier. This tea is a great example of how modern science meets ancient art in this unique tea.