A truly unique synthesis of flavors, yielding a rich chocolatey sparkling clean brew. . . .
This blend is inspired by the connection we see between fine chocolate and fine tea. Our Laoshan Black and Wuyi Big Red Robe have strong natural notes of cacao that we wanted to bring out and play with. The end result is a rich, sweet and sparkling brew that brings out the best in both the tea and the cacao nibs. Marigold provides a richness that complements the sweet flavors of chamomile cinnamon and fennel, while the mint gives just enough of a clean sparkle to counterbalance the flavor of raw cacao. Enjoy this curious brew hot or cold and add a touch of buckwheat honey for a real treat.
Ingredients: Wuyi Big Red Robe, Laoshan Black, Spearmint, Cinnamon, Fennel, Peruvian Cacao Nibs, Marigold, Chamomile.
ICED: Like very good mint chocolate chip ice cream.
Gift Tin Packaging example below
Using freshly-filtered boiling water, rinse two teaspoons of leaf in a gaiwan, or brew basket. Steep for one minute in an eight ounce vessel. Enjoy multiple infusions, increasing steep time by 20-30 seconds per infusion.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 1 minute with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Making Concentrated Tea for Summer Drinks
"Concentrated tea shots make for a very flexible flavor to have on hand for summer drinks from tea soda to martinis....Verdant Tea on Ice
"Every one of the teas that we prepared on ice was exceptionally good, and a number of them were downright magnificent. The truth is, in every case, we found the iced treatment to reveal previously unseen facets and dimensions of each tea....