Bloody Tea

Bloody Tea opens with tart raisin and osmanthus floating above a steaming cup of dark leaf, immediately warm and slightly floral. Mahogany and tobacco deepen the brew as champagne's brightness cuts through, pulling the tea toward something richer, more intoxicating. The base settles into leather and lapsang souchong—that smoky, almost meaty tea—anchored by amber and cognac that gleam like candlelight through old wood. Dried fruit and resins add a burnished sweetness, vanilla and iris weaving softly underfoot. This is tea reimagined as something fermented, aged, complex—less beverage than a memory of one.