gmathis

Sounds like the cocoa is a bit shy!

Or obstinate, like Lucky, my mother-in-law’s bad-tempered cat. (I almost wrote “bad-tempered mother-in-law’s cat.” Nothing like a misplaced modifier. Oops!)

Creamy-tasting tea doesn’t sound too bad!

It’s very similar to Adagio’s Cream … but if that’s what you’re wanting, go with Adagio.

Did you add any sugar to the cup? I have found that this helps lure the flavors out of hiding.

I never think of adding sugar since I’m not a habitual sweetener. You’re right. That probably would have helped.

Just a little sugar (or other sweetener such as honey or agave nectar, artificial sweeteners like splenda don’t really do the trick) usually encourage a flavored tea’s flavoring to come out and play… and you don’t really even need a lot of it. I’ve often used the analogy that it’s like salt with food, a little bit of salt when you’re cooking doesn’t really make the food taste salty, it just helps the food taste like itself. This is the case with sugar in tea. A little bit, and it doesn’t taste overly sweet, it just helps the flavors come out.