drank Bolder Breakfast by The Tea Spot
559 tasting notes

Chocolate tea is still weird to me, but I still like this one, even though it’s a flavored-black-puerh mutt.

I decided instead of having it hot, I’d experiment. I made it the same way I made the Thai Chai earlier — using 4.5 tsp of leaf in half a cup of boiling water, then adding sweetener, milk, and half a glass of ice. Even with the milk and ice, it remains strong. The chocolate is enhanced by the milk, making the tea creamier and calming the black tea’s bitterness. There is a hint of vanilla there as well, and I’m not sure if I mentioned that in my initial review. But it’s not as smooth as a milk chocolate, I’d say. More like baker’s chocolate, or dark chocolate. Strong on the cocoa. Anyway, it’s interesting iced. I might do it again when I’m craving chocolate.

EDIT: Came back to mention that if you choose to prepare it the way I did, expect a pretty strong caffeine buzz!

Iced 4 min, 0 sec

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Quiet, strange, and in love with the world of tea. Living just outside of Atlanta. Cat lover, electronic music geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, chai, and pretty much any black tea from Fujian, China. My favorite add-ons are plum, cinnamon, sage, apple, coconut, raspberry, lychee, bergamot, osmanthus, cucumber, lavender, vanilla, cardamom, ginger, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

Since joining, I’ve traded with: Kaliska, QueenOfTarts, LiberTEAS, JustJames, Spencer, Ninavampi, Jillian, Teafreak, KeenTeaThyme, and RachanaC (Rachel)-iHeartTeas.

You can assume that I’m preparing my tea using the Western method. I use zero-calorie sweeteners and in the hot months, I drink my tea almost exclusively iced.


Decatur, GA



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