Thanks to Amanda and the Traveling Tea Box for this! MustTryAllTheTeas! And I have a strategy! Okay then, chocolate rooibos here we go! Been awhile since I’ve had a rooibos and boy is that liquor ever orange! It also smells quite nice, not chocolately, no, more like warm honey and something a bit floral.

There’s that familar taste, but better than I’ve had before. There is a tinge of tobacco yes, but its smooth and non-abrasive. At first I didn’t get the chocolate on this but as I move my tongue between my lips, there it is, just like licking chocolate off my lips, only I didn’t eat any…

Very interesting. This tea is kinda sexy. And it does feel very Belgian chocolate, not dark chocolate, its creamy and warm and yes I think I’m going to have to stop there lest this note get more racy! Definitely better than Teavana’s Cocoa Praline Tart. Oh and this one is toddler approved!

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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