Incan Chocolate Puerh
Dessert Scented Black Tea (Aged)
Higbie & Sons
earthy chocolate chai
Incan Chocolate Puerh
Aged black tea leaves blended with bittersweet cocoa chips and a hint of chai spice. This ancient mystery awaits your discovery!
Steeping Directions
Learn how to make “Incan Chocolate Puerh” to enjoy at home!
Basic
water at a rolling boil (~212° F)
1 tsp tea leaves per 6 oz. water (standard teacup)
~ 3 1 ⁄2 minutes: Drain tea strainer, serve, and enjoy!
brown sugar will complement, but milk is not recommended
Tea Tip: For fullest flavor, use a tea strainer with enough room to allow the tea leaves to open as they steep.
Connoisseur
water at a rolling boil (~212° F)
1 1⁄2 heaping Tbsp tea leaves (32 oz. water / medium-sized teapot)
2 heaping Tbsp tea leaves (48 oz. water / large-sized teapot)
~ 1 3 ⁄4 minutes: pause timer, drain tea strainer, return, continue steeping
~ 3 minutes: start tasting every 15 seconds, steeping to your preference
~ 3 1 ⁄2 minutes: recommended steep time for “Incan Chocolate Puerh.” Drain tea strainer, serve, and enjoy!
brown sugar will complement, but milk is not recommended
Tea Tip: Taste by pouring only a quarter inch of tea into the cup.
At Teatime
Request this tea to be served as one of the three teas at your teatime reservation!
At Home
Purchase this loose leaf tea in our market!
More Favorites!
Do you enjoy this tea? You might also enjoy…
“Puerh Exotique”
fruity and musty
“Candler’s Cherries, 1888”
smooth, rich cherry
“Renaissance Chocolate Treasure”
sweet mint chocolate
“Winter Mint”
vanilla chocolate mint