Northern Breeze
From: $15.00
The finished tea is deep, chocolaty, earthy, warming, and gently spiced. It is substantial without being heavy, sweet without becoming dessert-like, and wonderfully comforting when the temperature begins to fall. This is the kind of tea made for cold mornings, rainy afternoons, favorite sweaters, and a mug held between both hands. A little mysterious, a little indulgent, and incredibly cozy
Description
Limited Supply Fall Tea
Blender’s Notes Northern Breeze:
When we first introduced Pu-erh, or Dark Tea, to our guests, it took a little convincing. Its deep color and unmistakably earthy character were unlike the teas many people were accustomed to. But somewhere along the way, something wonderful happened. People began trying it, loving it, and coming back for more. Today, introducing someone to Pu-erh has become one of our favorite tea experiences. Our Ripe, or Shou, Pu-erh comes from Yunnan Province, China, a region deeply connected to tea history. Although Pu-erh begins with the same Camellia sinensis plant used to make green, oolong, and black tea, its journey is quite different. Through fermentation and aging, the leaves develop the wonderfully deep character that makes Pu-erh so distinctive. Expect an earthy, woody, smooth cup with a dark richness that can sometimes reveal subtle hints of sweetness. It is the kind of tea that unfolds as you drink it, with a depth often compared to other beautifully aged foods and beverages. Pu-erh is also famous for its traditional compressed forms, including tuocha, the charming bowl or bird’s-nest shape associated with Yunnan tea. These tightly formed teas reflect generations of tea-making tradition, and their distinctive shape was developed in part to assist with drying and aging.
Next comes Keemun Mao Feng, one of China’s celebrated black teas from Anhui Province. Keemun brings an entirely different personality to the blend. Where Pu-erh is dark and earthy, Keemun is smooth and refined, with gentle maltiness, hints of stone fruit, delicate florals, subtle wood and smoke, and an almost unsweetened-cocoa character. The Mao Feng variety we carry is harvested earlier and includes tender leaves and buds, giving it a lighter, sweeter character than many other Keemun teas. It’s beautiful reddish-brown infusion and naturally complex aroma make it an ideal bridge between the earthy Pu-erh and the stronger black tea in this blend.
We then add Sri Lankan Ceylon Black Tea for brightness, strength, and body. Together, these three teas create a fascinating foundation: the deep earthiness of Pu-erh, the elegant complexity of Keemun, and the familiar strength and liveliness of Ceylon.
And then we have a little fun with it. Into this bold tea base, we hand-blend bits of chocolate, adding a rich, mellow sweetness that nestles beautifully into the cocoa-like character of the Keemun and the earthiness of the Pu-erh. Cinnamon brings cozy aromatic warmth, while ginger adds just enough lively spice to brighten the cup and keep all that richness beautifully balanced. The finished tea is deep, chocolaty, earthy, warming, and gently spiced. It is substantial without being heavy, sweet without becoming dessert-like, and wonderfully comforting when the temperature begins to fall. This is the kind of tea made for cold mornings, rainy afternoons, favorite sweaters, and a mug held between both hands. A little mysterious, a little indulgent, and incredibly cozy. What I changed: I kept the wonderful history and education behind your original description but made the tea itself the star. I also turned the technical information into a story, emphasized what the guest will actually smell and taste, and avoided specific disease, weight-loss, cholesterol, or probiotic claims that can make a retail tea description sound more medical than inviting.
Features Northern Breeze:
- Leaves can be infused twice (Double the tea for same price!)
- Leaves can be long soaked giving it even more rich flavor
- Earthy and Woodsy ~ Smooth Taste
- Dark Dark Colour Cup of Tea
- Full of natural antioxidants and Probiotics ~ Metabolism Booster
- Sample Size ~ 1 oz will make 8-10 ~ 16 oz teas
- Sealed Bag ~ 4 oz will make 32-40 ~ 16 oz teas
- Iced Tea ~ Always Double the amount of Tea for the same size cup!
- Per Serving ~ 1 tsp per 6 oz of H2O
- Caffeine: Low
Ingredients: Steep Me Proprietary Organic and Wildcrafted blend of Shou (ripe) Puerh Tea from Yunnan Province in China aged by Microbial Fermentation. These whole, uncompressed tea leaves give a unique flavor and aroma. Black Tea from China (Keemun)& Sri Lanka (Ceylon)enhanced with Dark Chocolate 72% Cacao Mini Chips, Bits of Cacao, Super Cream Mini Caramel Chips, Ginger Root, Rubbed Cloves with the Highest Quality Chocolate & Vanilla Essential Oil
CONTAINS: MILK
Alternatively, try our Cinnamon Dolce Black Tea OR S’more’s Chai Black Tea.
Why Puerh is such a integral part of your Phyto nutrition….http://blog.tutorming.com/expats/what-is-puer-tea-and-why-is-it-a-big-deal
Great Reasons why adding Puerh to your lifestyle is a great option and why Breakfast Berry Pu-erh Tea is a great choice. https://www.healthline.com/health/food-nutrition/pu-erh-tea-benefits
Additional information
| Weight | 4 oz |
|---|---|
| Size | 1 oz sample bag, 1/2 # Bulk Bag, 4oz Sealed Bag |
Benefits
Puerh Tea
- Most Unusual Type of Tea
- Fermented and Oxidized Tea Leaf
- Approx 1% of Coffee Caffeine
- Helps to Lower Cholesterol
- Promotes Melatonin Production – helps to sleep
- Help Aid Digestion – Probiotic
- High Antibacterial Activity
- Great way to boost Metabolism
- Help Manage Blood Sugar
- Calorie-free, Fat-free, Gluten Free
When talking about the many types of tea, Puerh is not as well known or available as the other teas but has an amazing following. Puerh is only produced in one province in South Chinna called Yunnan and is considered one of the oldest forms of tea. There are still areas today where Puerh is used as a currency! Pu erh is a part of the Camellia Sinensis plant but is processed differently…it is the only tea leaf that is oxidized and fermented. The fermentation that occurs in the pu erh leaf is very similar to what happens when you would make your own compost, yogurt and cheese. With this dual processing this tea becomes a great option for the digestive system creating probiotics.
There are two categories for Puerh – Raw (Sheng) or Ripened (Shou). We carry only Ripened Loose Pu Erh in our stores…because they produce such a rich taste. Our Ripened Pu Erh does undergo a faster, deeping aging process. The Black Tea Leaves that are oxidized are piled together, Some are are wet and some are dry and they are stirred together and covered to encourage fermentation. This can take about 3-6 months. After this is complete…many of the teas will set for 5-7 years creating a flavor that tastes very aged and oaky. The cup of tea has a really dark colour making it a full bodied and lots of layers of flavor. It can be described as having an earthy, woodsy aroma, like a damp forest after the rain, with flavors like fresh hay. but the texture and aftertaste is smooth and soft.
Pu erh is also very forgiving when steeping, you can steep the leaves with boiling water for 10 minutes or several hours because it will not get bitter. The flavor just gets richer and richer making it great to add a bit of milk to for a full bodied cup of tea.
These statements have not been evaluated by the Food & Drug Administration. The products offered by Steep Me a Cup of Tea or SteepMe.com are not intended to diagnose, treat, cure or prevent any illness or disease. If you have or suspect that you have a medical problem, consult with your physician for diagnosis or treatment. Use herbs as per instructions and always watch for any allergic reactions. You should always carefully read all product packaging and labels. Always consult your physician or health care provider before using any herbal products, especially if you have a medical problem. Steep Me a Cup of Tea or SteepMe.com and/or its proprietors assume no liability for any injury, illness or adverse effects caused by the misuse and/or use of the information or products presented.
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Apple Harvest
To celebrate autumn's warmth, we’ve paired our Keemun Mao Feng with dried Fuji apple, caramel bits, and toffee pieces. The result is a cozy, lightly sweet blend that feels like crisp fall air, turning leaves, and sweater weather in a cup. The natural apple notes melt beautifully into Keemun’s malty base, while the caramel and toffee add a soft dessert‑like finish without overwhelming the tea’s elegance.
Cinnamon Dolce
we created a warm, comforting finish by blending cinnamon chips, cinnamon sticks, and cinnamon granules from three different countries. This layered cinnamon profile gives the tea a deep, rounded “hot‑and‑tot” cinnamon flavor — naturally sweet, aromatic, and beautifully balanced against the roasted mate, earthy Pu‑erh, and bold Ceylon.
The result is a cup that feels like cozy evenings, warm kitchens, and the first hint of fall in the air — rich, spicy, grounding, and wonderfully smooth.
S’mores Chai
We layer in our chai spices and add cacao pieces, bringing a soft chocolate richness into all that warming spice. The cacao rounds the blend beautifully without taking away the tea's personality, creating a cup that is bold, aromatic, chocolaty, spicy, and wonderfully cozy. And while you certainly can drink this one straight, adding a splash of cream or milk transforms it. The spices soften, the cacao deepens, and the whole cup takes on that creamy, comforting character chai lovers adore. It’s a spiced hug in a cup, with just enough chocolate to make that hug last a little longer.
