1 free tea sampler when you spend $35, 2 free tea samplers when you spend $50 see more

X

Puerh Indulgence

Puerh Indulgence
Rich dessert tea with creamy chocolate, sweet raspberries, warm cinnamon and earthy puerh
Tea notes: Fruity, Smooth, Sweet

Caffeine level

Ingredients: puerh tea, cocoa nibs, cinnamon bark, natural flavor, raspberry, cocoa powder
$9.99
$9.99

blend no. 15

Treat yourself to this silky and luxurious dessert tea where rich cocoa and ripe raspberries mingle with the spicy sweetness of cinnamon and the earthiness of puerh tea. This velvety infusion is deliciously decadent and yours for the taking.

path to brewed bliss hot iced

    • 8 oz
      boiling water

    • 3/4 tea
      spoon

    • use
      infuser

    • steep
      4-5 min.

    • 8 oz
      boiling water

    • 3/4 tea
      spoon

    • use
      infuser

    • steep
      4-7 min.

    • pour over ice and enjoy!

TIP: Adjust tea amount based on your personal taste preference.

Did you know? Good Earth Tea uses pyramid sachets for superior tea infusion!

View Brewed View Loose Leaf
Reviews

 

Reviews

Puerh Indulgence
verified online customer
I think this is the best tea I have ever had. Love the smooth flavor and the hint of chocolate.
Review by Patricia / (Posted on 3/22/2018)
Free Sample
I got this tea in the mail as a free sample. I've never tried puerh tea but I was pleasantly surprised. I especially enjoyed the cocoa and raspberry flavors. They blend perfectly with the tea and aren't over powering or too subtle. I hate teas that taste watered down. I added a tad bit of sugar but the tea was still great and lightly sweet without it. Overall, I loved this tea and look forward to trying the other flavors offered.
Review by Kaitlin / (Posted on 12/10/2017)
Strong
verified online customer
This isn’t a bad tea overall. I was just hoping for more of my beloved puerh to shine through. This has almost a red wine scent once brewed. I didn’t get much raspberry. Just a red wine and strong cocoa flavor.
Review by Christina / (Posted on 2/9/2018)