Sticky rice aged pu’erh infused with dark chocolate, topped with a rich, velvety ganache cloud. Dark and luxurious with a mellow finish. Indulgent… but not really.
Make it yours
Iced or hot
RecommendedCloud
7 choicesRecommended for this tea.
Sweetness
135 caloriesWe recommend Subtle. This drink starts at Subtle. Tell us at the counter and we’ll remember it for next time.
About the tea
Nuo Mi Xiang Pu’erh smells and tastes just like freshly steamed sticky rice, yet there’s no rice in it at all. Its flavor comes from nuo mi xiang (糯米香, “sticky rice fragrance”), a wild herb that grows in the shade of forest edges in southern Yunnan.
The herb is paired with ripe pu’erh, Yunnan’s bold, smooth, aged tea, and the tea takes on its sweet, toasty aroma. The cup is mellow and gently sweet, with a thick, silky body, like rice water, and no bitterness.
It’s comfort in a cup, and the perfect introduction to pu’erh.
History & stories
Sticky Rice in a Teacup
The Dai people of southern Yunnan call the herb làhè (腊贺). They love glutinous rice, and one story says that’s exactly why they began adding its leaves to tea: to carry their favorite fragrance into every cup.
In the mountain villages of the Hani people, sticky rice herb tea is counted among the “four famous teas,” brewed by the hearth and shared with guests.
From the Forest Floor
On tea mountains like Jingmai, families traditionally gathered tea and forest herbs on the same trips through the hills, so pairing the two came naturally.
In the hot, humid valleys of the Lancang River, the Mekong as it’s known downstream, sticky rice pu’erh became a beloved after-meal tea, traditionally drunk to settle the stomach and cool the body.