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July 11, 2017

Incan Chocolate Puerh

By The St. James Tearoom

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!

(505) 242-3752

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

Tags
Tea from the Higbie & Sons Collection
2 likes
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The St. James Tearoom provides you with two hours of comfortable elegance in which the hectic pace of the world melts away. Since 1999.

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320 Osuna Rd. NE, Bldg. D
Albuquerque, NM 87107
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