Red Cloud Cacao
We set out to make a tea with notes of chocolate, and not the other way around. We sourced a rich and hearty new whole leaf black tea from Hunan province in central China which inspired us as the perfect match for the other three ingredients: cacao, cacao, and vanilla. First there’s Venezuelan-grown cacao shells (the husk of the cacao bean) that carry a surprising amount of flavor. Hidden more deeply in the blend you’ll find cacao nibs, the delicious roasted heart of the bean; nibs are the source of all things chocolate. Lastly there’s a bit of vanilla to round out the experience.
Start with a preheated cup or teapot.
Measure 1 spoonful (3g) of tea for each cup of water.
Bring the water to a rolling boil; steep tea for 5 minutes.
Strain leaves while pouring.
Add milk and sugar for a decadent cup.