With over 400 different kinds of loose tea that will exceed all tea lover’s expectations. You’re sure to find something you will love! All handcrafted by us in North Dakota.
Cocoa Reverie
From: $14.00
This is our best selling Chocolate Combination – the bit of Cacao and Chocolate and the hint of Hazelnut really adds to the richness of the tea making it a great Mocha option~~~~~~and add a bit of sweetener and chocolate milk of your choice for the ultimate chocolate latte!
Description
Blender’s Notes Cocoa Reverie:
Keemun tea, also known as Qimen tea, is a premium variety of Chinese black tea hailing from the Anhui province. This tea is renowned for its unique and complex flavor profile, making it a favorite among tea connoisseurs around the world. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends. It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes but can be long soaked for tons of flavor. Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng (祁門毛峰). Harvested earlier than others, and containing leaflets of two leaves and a bud, it is lighter and sweeter than other Keemun teas which is the variety we carry.
Production Process of Keemun Tea ~ Harvesting and Withering ~ The process of producing Keemun tea begins with the careful selection of tea leaves. Typically, the small, tender leaves from the tea plant (Camellia sinensis) are hand-picked in the early morning. Once collected, the leaves are spread out in a thin layer to wither under the sun or in a well-ventilated room. This step reduces the moisture content of the leaves, making them more pliable and easier to process.
Rolling and Oxidation ~ After withering, the leaves are gently rolled by hand or machine to release the tea’s natural enzymes and essential oils. Rolling also helps to shape the leaves, giving Keemun tea its characteristic twisted appearance. The rolled leaves are then left to oxidize, turning from green to a rich, dark brown color. The level of oxidation determines the final flavor of the tea, with a longer oxidation time resulting in a more robust and full-bodied taste.
Firing and Drying ~ Once the desired level of oxidation is reached, the leaves are fired to halt the oxidation process. This step is crucial in preserving the unique flavor profile of Keemun tea. The leaves are then dried, either in the sun or using specialized machines, to remove any remaining moisture. Finally, the dried leaves are sorted and packaged for sale.
What Does Keemun Tea Taste? Keemun tea is prized for its rich and complex flavor profile. The tea boasts a combination of fruity, floral, and smoky notes, with a hint of sweetness. The liquor produced when brewing Keemun tea is a beautiful reddish-brown color, and the aroma is often compared to the fragrance of orchids or roses.
Health Benefits of Keemun Tea ~ Like other black teas, Keemun tea contains a variety of antioxidants and beneficial compounds that contribute to overall health. Some potential health benefits of Keemun tea include Boosting the Immune System ~ The antioxidants in Keemun tea, particularly catechins and theaflavins, help to protect the body against free radicals and support a strong immune system. Improving Heart Health ~ Regular consumption of black tea, including Keemun tea, has been linked to a reduced risk of developing heart disease due to its antioxidant properties and positive effects on blood pressure and cholesterol levels. Enhancing Cognitive Function ~ The combination of caffeine and L-theanine found in Keemun tea has been shown to improve alertness, focus, and overall cognitive function. Keemun Tea: Taste, Benefits, and How to Make It | Chinese Teas 101
When we first introduced our Dark Tea or Pu erh to our customer…it took some time to become popular due to its unique taste, and dark and rich flavor…but now there isn’t a day where we don’t introduce it to someone, and they love it. The loose Dark Tea from Yunnan Province in China is aged by Microbial Fermentation. We sell the Ripe or Shou Pu erh and it pairs well with many of our additions. What is Pu-erh? It is made from the Camellia sinensis plant, the same source as green, oolong, and black teas. Unlike other teas, Pu-erh undergoes microbial fermentation and aging, giving it a deep, earthy taste and probiotic qualities – at times it is earthy, woody, sometimes sweet — often compared to aged wine or mushrooms. Traditionally sold as compressed “tea cakes” but also available as loose leaves like this blend. Why drink Pu-erh? Weight Loss ~ Pu-erh may reduce fat synthesis and increase fat burning. Cholesterol Support ~ Pu-erh may lower LDL (“bad” cholesterol) and increase bile acid excretion, reducing fat absorption. Gut Health ~ Fermentation introduces probiotics that support healthy gut flora, digestion, and blood sugar control. Cardiovascular Protection ~ Rich in antioxidants (gallic acid, catechins, flavonoids) that may reduce inflammation and protect blood vessels.
The Kandy region of Sri Lanka stands as a sanctuary for tea enthusiasts, offering a unique blend of history, culture, and breathtaking landscapes. Renowned worldwide, Kandy has played a pivotal role in shaping the legacy of Ceylon tea.
The Historical Roots of Tea in Kandy ~ The story of tea in Kandy dates back to the 19th century, during the British colonial era. It was during this period that numerous tea plantations were established, marking the beginning of Kandy’s journey as a significant contributor to the global tea market. Prior to the introduction of tea, the local economy was primarily agricultural. However, the advent of tea cultivation transformed the region, as Kandy’s fertile soil and favorable climate proved to be ideal for growing tea. This development propelled Kandy into international prominence, making it synonymous with high-quality Ceylon teas.
Cultural and Economic Significance ~ Kandy’s reputation for producing exceptional Ceylon tea extends beyond economics; the tea plantations are deeply woven into the cultural fabric of the region. These plantations are not only vital sources of livelihood but also serve as enduring symbols of the region’s rich history and traditions. Characterized by lush greenery, rolling hills, and the fragrant atmosphere created by tea bushes, the plantations form an iconic landscape that defines Kandy.
Nayapane Estate FBOP: A Distinctive Ceylon Tea ~ Among the notable teas produced in Kandy is the FBOP (Flowery Broken Orange Pekoe) variety from Nayapane Estate. This high-quality grade of black tea is distinguished by its slightly wiry, twisted broken leaves, often interspersed with silvery tips. Known for its quick brewing and rich aromatic profile, FBOP yields a reddish liquor that is mellow and flavorful. Appreciated for its robust character, this tea is versatile—enjoyed both plain and sweetened—and remains a favorite among tea drinkers.
In this combination of all of the above blends – Aged Puerh, Kandy Region Black and Keemun Black makes this a complex and robust blend. With this we hand blended our tea with Pieces of Cacao Bits and Dark Chocolate Bits plus the Highest Quality Essential Oils of Chocolate & Hazelnut.
Features Cocoa Reverie:
- Leaves can be infused twice (Double the tea for same price!)
- Leaves can be long soaked giving it even more rich flavor
- Earthy and Woodsy ~ Smooth Taste
- Dark Dark Colour Cup of Tea
- Great strong flavor from Sri Lankan Black Tea
- Full of natural Antioxidants and Prebiotics ~ Metabolism Booster
- Sample Size ~ 1 oz will make 8-10 16 oz teas
- Sealed Bag ~ 4 oz will make 32-40 16 oz tea
- Iced Tea ~ Always Double the amount of Tea for the same size cup!
- Per Serving ~ 1 tsp per 6 oz of H2O
- Caffeine ~ Low
Ingredients: Steep Me Proprietary Organic Blend of Dark Tea from Yunnan Province in China aged by Microbial Fermentation and Traditional Superior Black Tea from Anhui Provence in China and Nayapane estate is in the Uda Pusselawa which makes a bright cup color and offers a smooth mouth feel and a lingering after taste with Cacao Nibs, Dark Chocolate 72% Cacao Mini Chips with the Highest Quality Chocolate & Hazelnut Essential Oil
Alternatively, try our Belgian Chocolate Black Tea OR Chocolate Love Rooibos Tea.
CONTAINS: MILK ~NUTS(Hazelnut)
Great Reasons why adding Puerh to your lifestyle is a great option and why Cocoa Reverie Chocolate Tea is a great choice. https://www.healthline.com/health/food-nutrition/pu-erh-tea-benefits
Additional information
| Weight | 4 oz |
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| Size | , , |
Benefits
Puerh Tea
- Most Unusual Type of Tea
- Fermented and Oxidized Tea Leaf
- Approx 1% of Coffee Caffeine
- Helps to Lower Cholesterol
- Promotes Melatonin Production – helps to sleep
- Help Aid Digestion – Probiotic
- High Antibacterial Activity
- Great way to boost Metabolism
- Help Manage Blood Sugar
- Calorie-free, Fat-free, Gluten Free
When talking about the many types of tea, Puerh is not as well known or available as the other teas but has an amazing following. Puerh is only produced in one province in South Chinna called Yunnan and is considered one of the oldest forms of tea. There are still areas today where Puerh is used as a currency! Pu erh is a part of the Camellia Sinensis plant but is processed differently…it is the only tea leaf that is oxidized and fermented. The fermentation that occurs in the pu erh leaf is very similar to what happens when you would make your own compost, yogurt and cheese. With this dual processing this tea becomes a great option for the digestive system creating probiotics.
There are two categories for Puerh – Raw (Sheng) or Ripened (Shou). We carry only Ripened Loose Pu Erh in our stores…because they produce such a rich taste. Our Ripened Pu Erh does undergo a faster, deeping aging process. The Black Tea Leaves that are oxidized are piled together, Some are are wet and some are dry and they are stirred together and covered to encourage fermentation. This can take about 3-6 months. After this is complete…many of the teas will set for 5-7 years creating a flavor that tastes very aged and oaky. The cup of tea has a really dark colour making it a full bodied and lots of layers of flavor. It can be described as having an earthy, woodsy aroma, like a damp forest after the rain, with flavors like fresh hay. but the texture and aftertaste is smooth and soft.
Pu erh is also very forgiving when steeping, you can steep the leaves with boiling water for 10 minutes or several hours because it will not get bitter. The flavor just gets richer and richer making it great to add a bit of milk to for a full bodied cup of tea.
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