I’m not a big fan of the individual base teas, chocolate cherry combos, or coffee in general, but even I can get behind this one a little. The Quilan oolong and hojicha both provide the ideal roasty, earth-chocolate blend on which to build those lovely chocolate cherry coffee flavours.
My favourite aspect hands down is the aroma: dry leaf, wet leaf, and liquid. It has the best cherry smell ever, mixed in with some succulent chicory chocolate.
It also went well with or without milk. Now I just have to see if it resteeps well, and that will be a wrap!
Flavors: Cherry, Chocolate, Espresso, Roasted, Wood