Consisting of 91% fine Chinese black tea, this wonderful blend has added to it broken cocoa bits, coconut shreds, chocolate chips and flavouring. I am sure it my imagination, but it does have a slight aroma of rum, making for a great tantalising smell. It is difficult for someone who is not a massive chocolate eater to get particularly excited by a confectionery-based tea, however having tentatively tried it; I may become a convert.
Use 100oC boiling water and I would suggest infusing for between two and a half and three minutes. Helen has made a Latte out of, see our web-site blog page for method.