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Gut Feeling is a blend of earthy pu-erh tea with turmeric, dandelion and ginger, brightened by juicy peach and sweet apple flavor. It's thoughtfully crafted to be refreshing and delicious, hot or iced.
Turmeric and ginger are the stars of this blend. Turmeric has been a traditional Ayurvedic ingredient for centuries and brings an earthy depth, while ginger adds a lively, spicy warmth. Dandelion contributes a gentle, rounded herbal note. Pu-erh, a naturally fermented tea, is traditionally enjoyed after meals in China — making it the perfect base for this flavorful trio.
Tasting Notes
Aroma: warm ginger with a sweet peach note
Flavor: fresh, fruity pu-erh with juicy peach and apple
Accents: earthy turmeric and gentle ginger spice
Finish: warming, smooth and refreshing
Why You'll Love It
Gut Feeling makes pu-erh taste bright and fruity. The fruity peach and apple soften pu-erh's earthiness, while ginger adds a comforting warmth — a perfect after-meal ritual that tastes great.
Pu-erh with turmeric, ginger and dandelion
Juicy peach and apple flavor
A warming after-meal tea
Delicious hot or iced
How to Enjoy
Enjoy Gut Feeling hot after meals, or brew it strong and serve over ice for a refreshing, fruity iced tea. Add a slice of fresh ginger or a squeeze of lemon for extra zing.
Warming, fruity and soothing, Gut Feeling is after-meal comfort in the most delectable way.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Dandelion is the familiar yellow-flowered plant found in meadows and lawns across Europe, Asia and North America. In tea it is usually the root that is used, and when roasted it brews a dark, toasty, earthy cup with a pleasant bitterness that many people compare to coffee. Roasted dandelion pairs well with chicory, cocoa, cinnamon, vanilla and carob in herbal blends, and it also adds depth to rooibos. Try it with a splash of milk as a caffeine-free coffee-style cup.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Peach is the fuzzy stone fruit of a tree first cultivated in China thousands of years ago and now grown everywhere from Georgia to Italy. Dried peach pieces and flavor bring a juicy, fragrant sweetness with soft floral notes and a velvety, mellow finish. Peach pairs beautifully with white tea, green tea, oolong, black tea and rooibos, as well as apricot, ginger and vanilla. Southern-style peach iced tea is an American summer classic, and a fresh mint sprig makes it even more refreshing.
Turmeric is the bright orange root of a plant in the ginger family, native to South Asia and a cornerstone of Indian cooking. In the cup it gives a warm, earthy, slightly peppery flavor with a gentle bitterness and a brilliant golden color. Turmeric blends beautifully with ginger, cinnamon, black pepper, cardamom and citrus, and it works with rooibos, green tea and herbal blends. It is the star ingredient of golden milk, so try steeping it strong and adding warm milk.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 4 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipStart at 3 min and taste — go up to 4 min for a fuller flavour. For a stronger cup, add a little more tea rather than steeping longer.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-4 min.
Currently drinking my first cup of this and I can only say that it is like a warm hug. The aroma, the colour, the taste and the fact that it is gut friendly and filled with stunning ingredients is just a decedant way to spend a mindful 10 minutes. I bought 2 packets of this accidently and I have a friend visiting and as she over to give me a hug she smelled the tea and her eyes closed and she inhaled deeply, safe to say that the extra bag I bought will be going home with her. Recommend this? I will be telling all my herbal tea Queens about this tea shop.
