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Inspired by the soft, pillowy Japanese rice-cake dessert, Tangerine Mochi is a playful fruit infusion that tastes like a treat. Sweet pear and sun-dried apricot form a mellow, fruity base, while whole grain puffed rice adds a gentle toasty note that brings mochi to mind. Bright tangerine and orange peel lift every cup with a zesty citrus sparkle, and a smooth, creamy flavour rounds it all off into something wonderfully comforting.
Tasting Notes
The cup brews a warm golden yellow. The first sip opens with juicy pear and apricot, followed by a soft toasted-rice character in the middle. The finish is creamy and gently sweet, with a clear note of fresh mandarin that lingers on the palate. Marigold petals add a cheerful splash of colour to the dry blend.
Why You’ll Love It
Dessert in a cup – creamy, sweet and satisfying without being heavy.
Unique flavour – the toasted rice note makes it unlike any other fruit tea in your cupboard.
Caffeine-free – a cosy choice for afternoons, evenings or anytime you want a little indulgence.
Great hot or iced – comforting when warm, refreshing and citrusy when chilled.
How to Enjoy
Sip it on its own as an afternoon pick-me-up, pair it with light pastries or shortbread, or serve it chilled over ice with a slice of fresh orange for a fruity summer refresher.
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.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Tangerine is a small, easy-peel citrus closely related to the mandarin, long grown in China and now enjoyed worldwide. Its dried peel adds a sweet, fragrant citrus aroma that is softer and rounder than orange, with a gentle zesty tang. Tangerine pairs beautifully with black tea, green tea, white tea and rooibos, and it blends well with ginger, cinnamon, vanilla and other citrus. Try a tangerine blend iced on a warm day, or hot with a touch of honey.
A quick look before it’s yours — from the first pour to the last sip.
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Keep your curiosity brewing
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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.
011-1.5 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.
034 - 5 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.
034 - 5 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 tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
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 1-1.5 TSP or 1 BAG per 200ml of water at 95°C and steep for 4-5 min.
