Pu-erh Sangria


The flavour of Pu-erh is rich and unique, appealing to experienced and adventurous palates. This makes it a compelling mixture to create a more sophisticated cocktail. As an infusion, its deep hue and hearty liquor lends itself to the luscious elements of a sangria. Make this recipe your go-to for the warmer months to come.


  • 1 peach, cored and sliced
  • 12 strawberries, slied
  • 1 orange, segmented
  • 2 tbsp Pu-erh tea leaves
  • 240ml boiling water
  • 75 ml Grand Marnier
  • 400ml red wine
  • Ice cubes


  1. Place the fruits in 1.4 litre glass jug
  2. Place the tea leaves in a teapot, add the boiling water, and steep for 4 minutes.
  3. Leave to cool and pour into the jug. Add the Grand Marnier, wine, and ice cubes, and stir.

Serve in wine glasses.

Tip: Try making this cocktail ahead of time so it can sit in the fridge for a few hours and allow the fruits to soak up the wine, cognac, and Pu-erh. (Add ice cubes before serving.)

To purchase Pu-erh loose leaf tea online please click here.

Recipe courtesy of The Tea Book by Linda Gaylard

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