I remember the first time I tried this, I thought it was pretty good but didn’t really see the point of adding extra chocolate and roasted grains to a base tea that’s already heavy on the chocolate and roasted grains. So today, I decided to try it head to head against plain Laoshan Black. I brewed both of them western-style in a mug – 3g in 10oz boiling water x 3min. So… I think I actually find this less chocolatey and grainy than the straight tea, lol. Maybe it’s the oolong in there that’s diluting the effect, I don’t know. There’s definitely a brightness and acidity in the cup as it cools that isn’t unpleasant but seems a bit out of place in a chocolatey tea. Not bad, but I don’t think I’ll need to restock this once it’s gone.
Preparation
205 °F / 96 °C
3 min, 0 sec
3 g
10 OZ / 295 ML
