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There is CHOCOLATE in this tea, folks. White chocolate, okay… but it’s still chocolate. Thus, I’m trying it first.

Well, that’s a misnomer, because I’ve tried all of the vials of tea Brooke & Bradford sent me to try out and review. All but one – the vial that magically opened in transit and fully mingled with a few others that managed to keep most of themselves intact. (Caramel Apple, was the escape artist, if anyone’s wondering).

So, Berries and Creeeaaam.

FIrst off, I’m a bit skeptical with anything labelled “Berries”. I’m allergic to strawberries and told the folks over at Brooke & Bradford… but I’m still hesitant. I reviewed the ingredient list. Perhaps? Maybe? “Natural Flavor” can be a challenge to work around. Whatever. I’ll risk it. I won’t die.

I mean… chocolate…

The description of this tea says that Bradford loves cream and berries as his (?) favorite dessert, so this is the nod to that delectable feast.

Did it manage to do it a service? Well…. yes and no.

The cream is definitely not cream, like real whipped cream. However, it’s still creamy and full, buttery and rich.

The berries are definitely berrylicious, and so much so that I downed the first cup in one sip. Yes, this is goood..

Second time I made it, my partner almost drank the whole thing at once, too. We fought for it, he had half the cup in one gulp, and now I’m guiltly sipping the rest.

One note: oversteep this baby. You want the chocolate to melt fully (I found it took about 15 minutes both times). I didn’t get any bitterness that I normally do with rooibos – probably because this is a rooibos honeybush blend.

One more thing? It shines with sweetener. My partner hates “adulterated” tea (read: adding sugar or sweetener). I snuck in some stevia, and this really made the flavors come alive. Yum.

2.5 tsp in 12 oz of boiling water for 15 minutes.