“Sipdown #50!!!! Yes, I’m feeling rather pleased with myself for having made it through 50 sipdowns in a week, & I didn’t rush through any of them either :) Much thanks to Spencer for this one, ...” Read full tasting note
“Found that I somehow had a small container of this in my tea cupboard. Currently drinking with Thanksgiving leftovers.” Read full tasting note
“I happen to enjoy a lot of Peet’s unflavored teas, in fact because I worked there they were my jumping off point into tea appreciation, yet for the most part their flavored teas frequently left me...” Read full tasting note
“Another stop on my quest for the best chocolate tea. I’ve not had Peet’s before, but this came as a solid recommendation from someone who had worked at the place as “the best tea Peets ever...” Read full tasting note
We set out to make a tea with notes of chocolate, and not the other way around. We sourced a rich and hearty new whole leaf black tea from Hunan province in central China which inspired us as the perfect match for the other three ingredients: cacao, cacao, and vanilla. First there’s Venezuelan-grown cacao shells (the husk of the cacao bean) that carry a surprising amount of flavor. Hidden more deeply in the blend you’ll find cacao nibs, the delicious roasted heart of the bean; nibs are the source of all things chocolate. Lastly there’s a bit of vanilla to round out the experience.
Start with a preheated cup or teapot.
Measure 1 spoonful (3g) of tea for each cup of water.
Bring the water to a rolling boil; steep tea for 5 minutes.
Strain leaves while pouring.
Add milk and sugar for a decadent cup.
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