$29.99
Tastes Like: bittersweet cocoa, chocolate cake, brandied cherry
Feels Like: the vienna secession
Rich and luxurious from the start, the aroma of warm chocolate cake emerging from the oven fills your nose. Close your eyes to imagine the warm wooden, gilded interior of a café in Turn-of-the-Century Vienna. On its own, this tea is a strong, malty black tea with hints of cherry weaves around the layers of dark chocolate. A touch of milk softens the tannins and brings out the fruity sweetness of cherry. An excellent choice for breakfast or afternoon with cake, or anytime you need a chocolate fix. A tea for chocolate lovers and black forest cake fans.
Ingredients
indian assam black tea, cacao shells, german malted barley, german dark chocolate pieces, morello cherry, natural flavors of chocolate and cherry
Contains gluten and soy lecithin. May contain traces of milk from chocolate.
Size
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TasteMatch starting point
Fruit & hibiscus
This is an herbal infusion, so start with the fruit & hibiscus recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Tart, bright blends. Boiling water and a full steep; great iced.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: UK Food Standards Agency, UK Tea & Infusions Association
Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.
ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.
Core recipes, tea classification and general brewing
Japanese specialty tea preparation
Herbal and fruit infusion preparation
Boiling-water guidance for herbal and fruit infusions
Rooibos preparation
Standardized sensory evaluation and quality control