80
drank Cacao by Tisano
348 tasting notes

OMG you guys I’m so spoiled. So I put my Tea Sparrow subscription on hold, thinking I really need to just focus on drinking all the tea I currently own. Then, of course, February’s box included this Cacoa tea from Tisano that I’ve been dying to try ever since I first heard of it. So I was sadfacing on steepster and trying to remind myself that I have lots of yummy tea already, when yesterday I got a surprise Tea Sparrow box in my mailbox! With a hand-written note for Michael saying “I noticed that you paused this month, but I really like some of the teas and wanted you to try them. :)” LOL amazing!! So nice. Also, probably the last nudge I need to restart my subscriptions, so sound business sense too. ;)

Anyway, I tried the cacao tea first, and yep – yummy chocolate. :) It’s funny because the scent of the dried (and steeped) cacao husks is a bit off-putting – it’s chocolatey, but in the sense that it smells like straight cocoa powder, which is decidedly not delicious. But the tea itself is pretty great. It lacks the creaminess and body of hot chocolate, but it definately has a lovely cocoa flavour. I’ve seen people talk about adding these to other teas to boost the chocolateyness, which is definitely sounding like a good plan. Can’t wait to experiment more with these. :)

Preparation
205 °F / 96 °C 5 min, 0 sec 3 g 10 OZ / 295 ML
Sil

laoshan black from verdant + this = great hahaha

Fjellrev

That was so awesome of him to do that! And I agree about the aroma of the dry husks. Sometimes they rub me the wrong way and make me not want to have any.

Fjellrev

Good point from our Sil. I personally like to combine the husks with Assam, or any rich, full-bodies straight black.

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Comments

Sil

laoshan black from verdant + this = great hahaha

Fjellrev

That was so awesome of him to do that! And I agree about the aroma of the dry husks. Sometimes they rub me the wrong way and make me not want to have any.

Fjellrev

Good point from our Sil. I personally like to combine the husks with Assam, or any rich, full-bodies straight black.

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Bio

Well it has been over a year and everyone I know thinks my tea obsession is a bit out of hand, so… I guess I’m not a total newbie anymore. :)

I’m drinking a lot more pure tea these days, though I still love a good flavoured blend too. Current favourites: Chinese and Taiwanese blacks, fresh Chinese greens, oolongs both green and roasted, sheng puer.

I really love companies that buy directly from tea farmers, and have an emphasis on quality and sustainability. Favourites: Verdant, Whispering Pines, Eco Cha, White 2 Tea. I live in a small town in the middle of nowhere, so I buy almost all my tea online.

For hot tea, I’m usually brewing in either a 100ml gaiwan, or a 10oz mug with a steeping basket. For cold tea, I cold brew overnight in 500ml mason jars.

My cupboard on Steepster doesn’t include small samples, just the ones I have at least 15g of. So if you see something you’re interested in, I probably have enough to share. :)

Location

Northwestern Ontario, Canada

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