$4.00
Cocoa Chai No. 14 is a decadent twist on classic chai. Bold Assam and smooth rooibos create a grounding base, while cacao shells add rich chocolate undertones. Spiced with cardamom, cinnamon, and clove, this warming blend is perfect for cozy evenings or moments of indulgence. Infused with probiotics and pressed into our Tea Discs, it’s as comforting as it is good for you.
Packaging
TasteMatch starting point
Rooibos & honeybush
This is an herbal infusion, so start with the rooibos & honeybush recipe: freshly boiled water and a full steep. Follow the producer’s directions where they differ.
Naturally caffeine-free, sweet and woody. Forgiving and takes milk well.
Baseline: 2.5–3 g loose leaf per 200 mL water.
Recipe references: South African Rooibos Council, 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