Tasting Notes
"Deep, rich and malty, it has notes of caramel and burnt sugar. The addition of the cocoa nibs brings a huge richness to the proceedings, with a fuller mouthfeel and unmistakable chocolate hit. Hints of orange zest and blackberries. The nose is bold with the rich smell of high quality, earthy dark chocolate."
Quantity
Use 0.1 oz of leaf per 5.5 fl oz of water (2.5g per 150ml).
Temperature
For the optimum infusion use 185°F (85°C) water.
Time
Infuse for 1 - 2 minutes, tasting regularly.
Infusions
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
22¢ per cup based on 0.1 oz of leaf per 5.5 fl oz of water and 2 infusions.
Pump Street Chocolate
Our friends Pump Street Chocolate share our ideas about sustainability and sourcing - they import directly from single estates and cooperatives around the world. Provenance and process is key to their product. They source cacao from the best growers who ferment and dry the beans at origin. They then tailor our roasting, grinding and conching to yield the best tasting chocolate possible.
The cocao nibs in our new Chocolate Tea blend are from Crayfish Bay, Grenada. The land, 13 acres of which is under cocoa, has five natural springs and is steep so has natural drainage. The soil is acidic and has high organic content due to the constant defoliage of the cocoa.
We blended the nibs with a hand-crafted black tea blended from harvests across a small, independent estate in the Shire Highlands in Malawi.
COCOA BEANS
Handroasted to perfection
Kim & Lylette Russell, owners of the Crayfish Bay Organic Estate, roasting beans ready for grinding & conching.
COCOA BEANS
Beautiful beans
Every bean at Crayfish Bay is given an huge amount of attention, giving the final nibs massive depth of flavour with unmistakeable notes.
Photo Credit
Kim & Lylette Russell, Crayfish Bay Organic Estate, Saint Mark, Grenada
