Thursday, March 15, 2012
Leaf Appearance: small, dark with the a few visable cocoa nibs and hibiscus petals
Ingredients: pu-erh tea, natural milk chocolate flavor, natural dark chocolate flavor, cherry pieces, almond oil, vanilla extract, hibiscus, organic cocoa nibs
Steep time: 5 minutes
Water Temperature: 212 degrees
Preparation Method: ceramic mug
Liquor: reddish brown
I have a major sweet tooth, especially for baked goodies, and this tea was right up my alley. I wouldn't say it tasted exactly like cake but the basic flavor elements of a black forest cake were all there. The puerh provided a mellow yet rich base for the chocolate flavoring. It was very well done, not overbearing or artificial tasting. The hibiscus and cherry pieces combined to provide a pleasant tartness while the almond and vanilla added a subtle creaminess.There was a sweet aftertaste that lingered for quite some time. This tea paired well with milk and a spot of sweetener but was just as good without it.