Chocolate Decadence Decaf

$7.00

BLACK TEA | CAFFEINE FREE | CHOCOLATE & COCOA

This is chocolate dessert in tea form. Cocoa nibs, chocolate chips and cocoa powder poured over a decaf Ceylon base with a roasted edge from chicory. It's the tea we reach for after dinner when a sugar craving hits and making dessert feels like too much. No caffeine, so anytime works.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

decaf ceylon tea, cocoa nibs, all natural chocolate flavor, chicory, chocolate chips, cocoa powder, cornflower

“Between everything you did and everything left to do:
one warm pause that belongs only to you.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

We carry this tea in both regular and decaf versions. Many of our customers have tried both, largely because we rave about being able to drink the decaf version to quell a sweet-tooth after dinner without affecting our waistline or sleep! They tell us they can't taste the difference and honestly, neither can we. This is the tea we personally reach for after dinner when a chocolate craving hits, since it gives us all the same richness as an actual dessert without having to make one.

If you love this flavor profile but want the morning caffeine kick, our Chocolate Decadence Black Tea is the version to try side by side so you can decide which one fits your daily routine. For a completely different caffeine-free treat that leans into a bright, fruit-forward character, Strawberry Kiss Herbal Tea is a fun one to explore next.

  • How to brew it hot

    1 teaspoon per 8 oz, steeped at 212°F for 3 to 5 minutes. Full heat pulls the most cocoa and chocolate out of the leaf.

  • How to make iced tea

    2 teaspoons per 8 oz, same temperature and time, poured over a full glass of ice. The extra leaf keeps the chocolate from thinning out over ice.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Decaf Chocolate Tea

Chocolate Decadence Truffle Ganache

Makes 10

Cream infused with Chocolate Decadence Decaf melts into rich dark chocolate, forming a glossy ganache that chills into truffles rolled in cocoa or cacao nibs.

Ingredients

  • 3 tbsp Chocolate Decadence Decaf loose leaf
  • 1/2 cup heavy cream
  • 8 oz high-quality dark chocolate, roughly chopped
  • 1 tbsp unsalted butter, softened
  • Cocoa powder or finely chopped cacao nibs, for rolling

Instructions

  1. Infuse the Cream: Heat the heavy cream in a small saucepan just until it begins to simmer, then remove from heat, stir in the Chocolate Decadence loose leaves, cover, and let steep for 15 minutes. The longer steep is what pulls the tea's rich notes fully into the cream.
  2. Strain: Strain the cream through a fine-mesh sieve, pressing down gently on the leaves. Re-measure the cream, topping it back up to 1/3 cup with plain heavy cream if it reduced below that, then gently reheat. Keeping the cream volume consistent ensures the ganache sets to the right texture.
  3. Create the Ganache: Pour the hot infused cream over the chopped dark chocolate, let sit for 2 minutes to melt, then whisk smoothly from the center outward until glossy, finishing with the butter whisked in. Whisking from the center out helps the ganache emulsify smoothly instead of splitting.
  4. Chill and Roll: Refrigerate the mixture for 2 hours until firm, then scoop into small rounds and roll in cocoa powder or cacao nibs. Chilling firms the ganache enough to hold its shape once rolled.