Chocolate Decadence Black Tea

$7.00

BLACK TEA | MODERATE CAFFEINE | CHOCOLATE & COCOA

We weren't trying to make a tea that tastes like actual hot chocolate, but that's what came out of this one. Cocoa nibs and dark chocolate melt into a bold black tea base, so you get something rich, warm and comforting. A guilt-free way to enjoy chocolate!

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

Ingredients

black tea, cocoa nibs, chicory, dark chocolate chips, cocoa, blue cornflowers, all natural chocolate flavor

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“For as long as the steam rises, you’re off the clock.
Let the warmth do the rest.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This is one makes a great second steep. The first cup gives you real, rich cocoa depth, and people are always surprised the second cup, from the same leaves, comes back just as strong. It's the one we point to when someone wants a substantial cup that lasts through a whole morning.

If you love this rich chocolate depth but need to skip the caffeine later in the day, Chocolate Decadence Decaf is the obvious next stop on the shelf. For a caffeine-free herbal option with that same sweet, dessert-like appeal, Strawberry Chocolate Kiss Herbal Tea brings a rich fruit-and-chocolate profile to the table.

  • How to brew it hot

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

  • 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 Chocolate Tea

Chocolate-Orange Infused Tea Truffles

Makes 8 to 10

Cream infused with Chocolate Decadence Black Tea melts into rich dark chocolate, forming a glossy ganache that chills into sophisticated tea-infused truffles.

Ingredients

  • 3 tbsp Chocolate Decadence Black Tea loose leaf
  • 1/2 cup heavy cream
  • 8 oz high-quality dark chocolate, roughly chopped
  • 1 tbsp unsalted butter, softened
  • Unsweetened 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 Black Tea leaves, cover, and let steep for 15 minutes. The longer steep fully draws out the rich cocoa and black tea aromatics.
  2. Strain: Strain the cream through a fine-mesh sieve, pressing 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 warm it back up. 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 and emulsified, 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 for a sophisticated, tea-infused chocolate bite. Chilling firms the ganache enough to hold its shape once rolled.