Chocolate (Organic)

Description

Country of Origin: India (Blended by Neat Jane’s Tea House)

Region: Assam

Grade: OP (Orange Pekoe)

Altitude: 1440 – 2280m above sea level

Manufacture Type: Orthodox

Cup Characteristics: This tea blends the flavor of chocolate and tea in a way that is quite simply, divine. Enjoy hot or
as a cool chocolate-y treat in the summer

Infusion: Bright and Coppery

Ingredients: Premium India Tea, Dark Chocolate

Description:  Chocolate’s scientific name, Theobroma Cacao, literally means “food of the gods”. And so it was for the ancient Maya who worshipped the cacao bean and regarded it as a priceless treasure. Hernando Cortez brought the beans back to Spain in the 1500’s where chocolate was subsequently enjoyed as a hot drink by royalty and commoners alike.

By the 1700’s chocolate houses were as prominent as coffee shops in many parts of the European continent and the U.K. In 1756 chocolate crossed back over to the new world with the opening of North America’s first chocolate factory in the Massachusetts Bay Colony. We aren’t sure when chocolate was first added to tea or who was responsible for doing it. But we are sure of one thing – thank the gods he or she did it.

With each tasting we are consistently impressed by the way the natural chocolate flavoring blends with our India tea. Heavenly with a dash of milk and a little sugar.

Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour
the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the
tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea
‘straight-up’

Iced tea-brewing method: (to make 1 litre): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of
freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.

[A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!