Energy Pu-Erh from Komo Tea

The dry leaves are colorful with a strong berry fragrance. The look and smell make me feel very confident in the health value of this tea. A lot of the Chinese ingredients, I hadn’t tried before.

Naturally Pu-Erh has caffeine, then there’s an herbal boost from being hand blended with adaptagen herbs (which I totally googled, I’m not THAT granola. They’re good for stress).

This cold brewed up to be a deep maroon but the mouthfeel was very smooth. At first sniff I thought I couldn’t handle the flavor, but the cinnamon balances the fruit really well, like Dean from Supernatural eating a cherry pie. Very doable.

Overall, I believe this is a great tea, at the same time, one of the ingredients is more of an acquired taste… that I just haven’t acquired yet.


Here’s the scoop!

Leaf Type:  Pu-Erh
Where to Buy:  Komo Tea

Organic pu-erh tea from Yunnan Province, China is hand blended with adaptogen herbs – nature’s miracle anti-stress and fatigue fighters – producing fruity and spicy flavors that invigorate body and mind. Whether you’re looking for a mid-morning pick me up or a power boost before a workout, Energy gives you the endurance to power through when it counts.

Learn even more about this tea and tea company here!

TeaRax

TeaRax

My favorite type of tea is always changing, like a typical Gemini. When I was a teenager, my native Washington Starbucks coffee was forbidden, but I occasionally snuck in a chai latte and black teas have always been my go-to morning drink when I want to feel feisty. I haven't found an Earl Grey that suits me, but fortunately my BFFL's "cup of tea" is the exact opposite of my favorites.

As an adult, I spent 3 years living in China and Japan where I learned about green, white, oolong, and pu'er teas origins. I was even prescribed traditional medicinal teas while I was there and that's a taste you don't soon forget! But it didn't scare me away from herbals - I really like cold brewing rooibos and tisanes now because I can share them with my toddler.

I am back in school to become a geologist and eventually will work in sustainable agriculture to ensure the teas I love are always in bloom 😉 but those textbooks can be difficult to get through without a strong cuppa. When I'm not studying, I love pairing my teas with salted caramel macaroons or having existential chats with my dad.
TeaRax

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