Pu’erh, a Chinese tea prized for its fermented funk, aged in an oak barrel for 5-6 years to mellow the tannins. We then add fresh-roasted cacao nibs, imparting a chocolaty warmth. The final touch is the addition of Madagascar vanilla beans for a soft, baked-good sweetness. The dark earthiness of the pu-erh picks up where the intensity of the cacao leaves off.

As featured in The Wall Street Journal:



  • Tea from Yunnan, China
  • Madagascar Vanilla Beans
  • Cocoa Nibs from Ecuador 

Caffeine Content: Med

Weight: 1/4lb - Avg. 60 Cups /  1lb - Avg. 240 Cups

Quantity:  1 heaping teaspoon (approx. 5-7 grams) per 12oz.

Water temperature:  195ºF

Brewing time:  3-5 minutes.

Infusions:  4+

*For each additional infusion add 1 minute to brew time