15 Piece Tea Time Collection

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We have infused very special teas into our chocolate to create five exciting new flavor

combinations. But first Some Interesting Tea Facts 

All tea comes from the "Camellia sinensis" plant, however, where the tea is grown, the climate, soil conditions, altitude, etc, and how the tea is processed, determines the flavor characteristics of the tea. Based on the method of production teas can be divided into three categories—black, oolong, and green.

Black tea is withered, fully oxidized (fermented) and dried. Black teas are available from various estates,

countries and regions. Earl Grey is one example of a black tea. Oolong tea is withered, partially oxidized (fermented), and dried. Green tea is an unfermented tea. After withering (if withered at all) it is immediately steamed or heated via firing or pan frying to prevent oxidization, and then rolled and dried. 

Processes of Tea Production

1. Plucking: Top quality tea is hand plucked and the best tea comes from the new shoots which are the top two leaves and the bud of this shoot. It takes 4.5 pounds of green leaf to produce one pound of black tea.
2. Withering: The leaves are spread out on long trays in warm temperatures for 12-16 hours so that they lose water (approximately 50% of moisture content).
3. Rolling: The withered leaves are first rolled by machine then often crushed torn and curled (CTC method) to break open the tea cells.
4. Fermentation: The tea is left open to the air for one to two hours. Oxidation occurs affecting both the taste and the color of the tea.
5. Drying: After the fermentation stage, the leaves are passed through a drier to halt the oxidization process. After processing, the tea is sorted and tasted and, if desired, the tea is blended and/or flavored. 

Flavors included in our Tea collection Three color coded pieces of each flavor.

White—Strawberry Tingle. Memories of sweet succulent spring strawberries abound to form a perfect harmony between rooibos tea, strawberries and chocolate.

Pink—Cochin Masala Chai. South Indian masala chai with cardamom notes peeking out from lively ginger. 

Green—Cherry Rose. A combination of cherry, roses and rooibos tea with hints of caramel. 

Purple—Versailles Lavender. French super blue lavender transports a floral harvest in Provence to a simply intoxicating Earl Grey creating a delightful synergy of two cultures. 

Yellow—Orange Earl Grey. English Earl Grey tea accented with piquant orange. The combination of bright citrus and Earl Grey tea yields a wonderfully flavorful chocolate.