82

I’ll inch the rating up on this one a bit.

It does well with milk. By “well” I mean that it gets rid of the artificial aftertaste while adding texture. So this was, in effect, a mug of hot chocolate (dark chocolate, even!) without the sugar. I’m more into vanilla than chocolate as a rule, but when I do want chocolate, I’m thinking this will be what I end up drinking!

Preparation
Boiling 4 min, 0 sec
Uniquity

Vanilla fans unite!

JoonSusanna

haha for real! There aren’t enough of us in this world!

Indigobloom

I’ve been looking for a good dark chocolate tea!!

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Comments

Uniquity

Vanilla fans unite!

JoonSusanna

haha for real! There aren’t enough of us in this world!

Indigobloom

I’ve been looking for a good dark chocolate tea!!

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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