We age Pu’erh, a fermented Chinese tea, in oak barrels 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 creating a delightful, full-bodied chocolate tea with none of the guilt.  

As featured in The Wall Street Journal:

https://www.wsj.com/articles/this-love-child-of-hot-chocolate-and-tea-wins-winter-1515686214

Origin:

• 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 tablespoon per 12oz. 

Water temperature:  195ºF

Brewing time:  3-5 minutes.

Infusions:  4+

*For each additional infusion add 1 minute to brew time