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Peach Orchard | Single-Origin Black Tea | Contains Caffeine (Organic)
How to use loose leaf tea
Place tea leaves in a teapot, infuser basket, or empty tea bag
Pour hot water over the tea (rather than dunking tea leaves into the water)
Strain or remove leaves before enjoying
If you need help getting started with loose leaf tea, read our article here. We also sell easy-to-use infusers and fillable tea bags — shop here.
Brewing Guidelines
Heat 8 oz of filtered water to a boil. Pour water over 2g (about 1 Tbsp) tea leaves in a teapot or a strainer set in a cup. Steep for 3 – 4 minutes.
If you prefer your tea stronger, we suggest using more tea rather than increasing the amount of time; longer steep times may impact the flavor of the tea.
If serving over ice, use more tea when brewing to avoid diluting the tea too much as it cools.
Always use filtered or spring water to fully enjoy the taste of your tea. For best results, brew using a teapot with a removable filter that allows the leaves to unfurl completely. Avoid tea balls/eggs or other infusers that compress the tea leaves.
Cold Brew
Peach Orchard makes a lightly floral cold brew tea, with less astringency and less caffeine than regular iced tea. To make it, cover 10 g of tea with 4 – 5 cups of cool water and leave in the refrigerator overnight. If you forget about your tea, don't worry – it won't get bitter with longer cold extraction times.
Storing Tea
Keep sealed in a cool, dry place away from strong odors, moisture, and light. We do not recommend storing tea in clear containers (such as glass jars) as light can affect the shelf life of tea.
Black tea should be consumed within 2 years of purchase for optimal flavor.
Curious about our compostable packaging? Learn more
About this Tea
No artificial or natural flavors have been added to this tea – the peach character and floral aromas are intrinsic to the tea and have been beautifully enhanced through expert craftsmanship.
This tea is known as Zui Qun Fang in China (Drunken Peach) and is the result of new and innovative tea processing methods developed by tea master Wu Jianming. The tea originates from Tongmu Village in Fujian Province, the home of the original black tea and where the campfire smoke-smelling Lapsang Souchong was first produced.
