Souk markets across the Middle East, and especially the famous ones in Marrakesh, inspired this flavoured black tea. Large-leaf China black tea forms the base, blended with clove buds, orange peel, safflower blossoms and natural flavouring oils. The cup runs spicy and fruity, with orange and date alongside floral and malty undertones and a thread of mint underneath.
Cloves are the backbone of the spice trade that souks are known for. They come from the Syzygium aromaticum tree, part of the Myrtaceae family, and carry one of the most potent, easily recognisable flavours in tea blending, the same clove that gives chai its kick. Tea itself hails from China, but loose leaf has long had ties to Morocco too, most famously in Moroccan Mint Tea, a green tea blended with peppermint or spearmint that dates back centuries. Imperial Spice Tea draws on that same spice-trade tradition, though it swaps mint for clove, orange peel and safflower as the leading notes, building its own blend rather than following the mint-tea template directly.
Cloves have a long history in Ayurvedic practice, where they are traditionally used to support digestion, circulation and metabolism. The black tea base brings its own antioxidants too, though that's best understood as traditional use rather than settled fact, and none of it should be read as a health claim.
To brew it, spoon loose leaf into a filter or infuser and set it in a cup or mug. Pour water at a full boil, 100°C, over the leaves and let it steep for three to five minutes before removing the infuser. It's best served on its own, without milk, sugar or other additions, so the spice and fruit notes come through clearly. The Kent and Sussex Tea and Coffee Company packs this blend by hand, fresh to order.
