I hope this doesn’t come off as ranty, but I’m using the chance combinations to do a tasting note of Herbal Infusions Cacao Tea and a few teaspoons of a random tub of cacao nibs I bought at Home Goods.

After trying the HI Cacao Tea, I did some research regarding cacao and the chocolate making process. Apparently, the husks that they are using for their tea are a byproduct of the chocolate making process; the cocoa beans are roasted and the husks/shells are sloughed off, leaving the inner nib that’s processed further into chocolate. Apparently, it’s very common that the husks/shells are sold as mulch ridiculously cheap. We’re talking 22 pounds for under $25 (not affiliated http://www.amazon.com/National-Cocoa-Shell-BLCH001-Blommer/dp/B000VYL2CA/ref=sr_1_1?ie=UTF8&qid=1394904677&sr=8-1&keywords=cocoa+shell+mulch).

So, I wouldn’t necessary go out and buy mulch and make it into tea cause it wasn’t made specifically for human consumption, but the idea of spending so much on something that is sold so cheaply for other purposes seems really unnecessary to me.

I’ve taken a liking to the HI cacao tea and I actually find I like it even more mixed with the cacao nibs I bought. I’m too lazy at the moment to run downstairs, but it was a 8oz tub of organic nibs for $8.

I think though, that one could get a very similar result from buying whole cacao beans (included their shells) that were roasted (and specifically sold for human consumption) and using some kind of food processor to grind them up coarsely to use for tea. If you only like the husks, you can apparently, peel them by hand or by using some type of rolling pin, but I am super lazy and I like it all mixed together anyway. I found a few youtube videos that outlines that process; what’s funny, is these are all chocolate making videos and the husks are thought of as the waste in the process!

Just my two cents!


nice experiment! :)

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nice experiment! :)

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I recently discovered loose leaf tea and am already addicted (much to my husband’s dismay)! I prefer fruity teas iced and savory teas hot. Looking forward to drinking and chatting.

Some likes/dislikes I’ve been noticing:

Fruity White Teas
lighters Blacks
Most Oolongs (especially greener varieties)
dessert teas
tisanes iced that don’t require added sweetener

Spicy flavors unless in chai
astringent black teas
heavy ginger teas
teas with licorice (as primary ingredients – somehow I like some where the licorice is in the back drop)
heavily oxidized oolongs

For my own reference, I’m only placing “full size” teas in my cupboard.



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