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:
- 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.
*For each additional infusion add 1 minute to brew time