Pear black tea starts with a real pear, not a synthetic top note — the leaf carries the fruit through the malt rather than sitting on top of it. Under that fruitiness there's date and a warm run of herbs and spices, the kind of cup that reads more autumn orchard than tropical fruit bowl.
Flavouring loose tea with fruit and spice isn't a modern trick. People have been folding herbs, spices and fruit into tea since close to its earliest days, long before anyone thought to sell it pre-blended. Pear Tea sits in that older tradition, just made ready to steep straight from the packet.
Tea & Coffee packs it fresh to order at their Kent-based factory, aiming for consistency from the first sip to the last rather than letting stock sit and stale on a shelf.
To brew it, fill an infuser with the leaf, set it in a cup, and pour water at a full boil, 100°C. Give it three to five minutes to steep — closer to five if you want the malt and spice notes to come forward. It's best drunk plain, with nothing added, so the pear and date character stays clear rather than getting muddied by milk or sugar. As with any black tea it carries caffeine, so it works well as a morning or early-afternoon cup rather than something to wind down with at night.
