I am out of Florence but had an unopened 2 oz bag of this tea. I was oh so hopeful. I mean, double chocolate, right? I cringe at the name as they write it, by the way.
The dry leaf smells like chocolate and it looks a tad moist. Eagerly dumped 2 DAVID’s perfect measure into the 16 oz steeper I have from there, pour boiling water over it and tick-tock, tick-tock, waited the recommended 3 minutes. Added 1 tsp of raw cane sugar and took the tentative sip. Umm.. it’s bitter. Like dark chocolate bitter. It’s not a bad thing, just not what I expected.
I know all about how dark chocolate, couveture and the likes should be superior to milk chocolate (especially since I’m a chef with a short stint as a pastry chef) but the mouth likes what it likes, right?!?
I don’t like the taste of milk so I knew adding some would be a mistake but did it anyway. I added a splash. Probably a teaspoon worth of milk. It’s a good tea, folks. My partner had a sip of mine and promptly asked for a large cup of her own. So between the two of us we drank quite a bit, with resteeps. BUT be prepared for dark chocolate taste. I so wish that tea companies specify when they say chocolate. Because I think most of them use milk chocolate as opposed to dark and therefore that’s what a drinker would expect. Something about managing customer expectation comes to mind.
Florence continues to dominate the chocolate tea podium for me.