Pile of loose leaf Autumn Leaves tea to show full-leaf Yunnan black tea, dried ginger, cinnamon and clove.
Deep orange box of Autumn Leaves surrounded by pumpkins with a teapot pouring tea into a clear mug.
Deep orange box of Autumn Leaves on a wooden tray alongside a lit candle and an orange teacup with a sachet in it.
Person opening a box of Autumn Leaves to pull out a sachet alongside an orange teacup filled with tea.
Clear mug filled with Autumn Leaves hot tea on a wooden tray with a piece of pumpkin pie and pumpkins in the background.
Orange box of Autumn Leaves with Smith logo against a marble background.
Grey back of loose Autumn Leaves with an orange label and Smith logo.

Blend:

No.

48

Autumn Leaves

SEASONAL BLACK TEA

Sale Price
$15.99
Package:
    Zero Microplastics
    Gluten Free
    Plant Based Sachet

Autumn Leaves is sold out for the season.

The perfect tea to turn to, as the weather starts to turn. Rich, full leaves of Yunnan black tea give you smooth, round pumpkin notes, warmed by ancho chile and cinnamon, clove and ginger. Prepare to fall in love.

For recipes featuring Autumn Leaves, click here.

Ingredients: Yunnan black tea, ancho chile, cinnamon, ginger, clove and double fold vanilla.

Tasting Notes:Candied yams, carrot cake, mole negro

 For best flavor, bring spring or freshly drawn filtered water to a boil. Steep one sachet or 2 tsp. of loose tea per 10 oz of water for 5 minutes. Wrap both hands around your cup to keep warm.

Yunnan

Chinese Black Tea

The best dian hongs, or black teas, from Yunnan (known as the birthplace of tea) are wiry and tightly twisted with distinct golden tips. This exquisite variety brews up rich amber-red in color, has a lightly sweet, floral flavor and aroma, and brings welcome notes of spice and leather.

Cloves

Madagascar Spice

Cloves come from the dried flower of a subtropical evergreen tree that can grow to heights of 40 feet in Madagascar, Southern India, and Indonesia. Dried in the sun, these buds become their signature dark reddish black. Cloves are highly aromatic and are used in mulling spices, cooking, and enlivening various tea blends.

Cassia Bark

Sumatran Spice

Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.

Ginger Root

Indian Spice

Ginger, used in many cultures to enliven food and drink, is also known for its healthful qualities. A light stimulant, it can treat cold symptoms and sore throat. Ginger is cultivated most prominently in India, China, Indonesia and West Africa. After the plant flowers and the leaves die off, the roots are dug, washed, peeled and sun dried. Ginger’s spicy-sweet flavor adds spark and complexity to our Big Hibiscus.

Ancho Chile

Mexican Spice

The dried form of Poblano peppers, Ancho chiles bring a luscious warmth to everything they touch. Ancho is a versatile ingredient used in many classic Mexican dishes from braises, soups and even chocolates. The heat is mild with tones of dried fruit and a subtle earthiness.