$18.00
There are a handful of sexy flavor combinations out there. Though, we’d argue none sexier than chocolate & cherry. Our Dark Chocolate Cherry tea is an aged Pu-erh black tea with a deliciously indulgent twist.
Hot Tea Blend
Ingredients: Pu-erh black tea, chocolate chips, cacao nibs, hibiscus, wild cherry bark, dried cherries, safflower, and natural flavoring.
Brewing Instructions: 1-2 teaspoons of tea/8 oz. of water at 195 degrees Fahrenheit, allowing 2-3 minutes to steep for full flavor and benefits.
Notes: Produced in a facility that handles tree nuts.
Size
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
