Chocolate Mint Chai
Chocolate Mint Chai
Chocolate Mint Chai
Chocolate Mint Chai

Chocolate Mint Chai

Satisfy your inner chocolate craving with our decadent Chocolate Mint Chai tea. A soothing black tea blended with some of the world's favorite indulgences: Peruvian dark chocolate, bright and soothing peppermint and rich Indian spice. the impported cacao from small Peruvian farms, is home to the famous "white cacao bean" which helps produce this exotic and healthy tea experience.

The cacao grows at the headwaters of the Amazon River in the remote Moranan River Canyon of northern Peru. It is a rare strain of cacao that is so high in butter fat it appears “white.” In 1919, all but one of these delicate trees was devastated by natural disaster and thought to be extinct. From this one tree, local farmers grafted a stand of several hundred trees. This Peruvian cacao is imported from these farms in Maranon canyon and farms in Tumbes Peru. 

Creamy, bright and inviting. Warm your heart and hands with a perfect cup. Make it extra rich by preparing with freshly-warmed milk.

We are on a mission to bring you the highest quality, most delectable, and healthy tea blends available. You will be proud to offer our teas on your tables and to your guests. Our teas are sourced from only USDA certified organic growers in the most pristine tea growing regions of the world, including Sri Lanka, India, and USA. Our blends are created by a professional team of tea-masters to insure quality and consistency. Just like our coffee, we guarantee 100% satisfaction, or your money back! We love great tea, and we just want to share it with you-It's just that simple!

We did an exhaustive search for the very finest teas that we could find, that were both approachable and incredibly full of rich flavor. We settled on a company that hand-selects and blends the finest organic loose teas from growers all over the globe. They design and blend our tea, then process it in small batches - it is fresher and more flavorful that way. Similar to how we taste (cupping) every batch we roast, they also taste each batch for flavor consistency and quality. We feel that they love creating the most incredibly delicious and flavorful teas, just like we do with our coffee. Besides the wonderful attention to detail and quality, we feel very fortunate to have found such a great tea supplier that has as high a standards to tea, as we do towards coffee! Another great overlap in our origins,is that they grow tea in exotic places like Fiji & India, and are farmers (tea) just like us (coffee). We feel that they understand tea as well as we understand coffee, and when you taste our tea blends, you will immediately recognize quality and flavor!

How to Prepare Hot Tea:

Good Water is Crucial

  • For best results, use artesian water or purified (not distilled)
  • Fill an empty kettle with fresh cold water.
  • If using tap water, let the water run for 30 seconds so that it is fresh.

Warm the Teapot

  • While the water is heating, fill your teapot with hot tap water to preheat it. Alternatively, you can briefly hold your teapot over the steaming kettle (don't get too close).
  • Warming your teapot prevents cracking that can occur when boiling water is placed in a room temperature pot, and it helps the brewed tea maintain the proper temperature.
  • Discard the water once the pot is warm.

Measure Your Tea

  • For loose tea, place approximately one teaspoon of tea leaves per cup (or the amount indicated on the label) into the pot, or into an infuser to place in the pot. (The amount depends on the type of tea and personal strength preference.)
  • The best way to measure loose leaf tea is with a scale. The scale needs to be accurate to .1 gram, and a good starting point is 2.5 grams of tea per cup, then adjust for taste. Oolongs frequently require 50% more tea (about 4 grams per cup), but are good for multiple infusions.

Boil the Water

  • As soon as the water comes to a boil, remove it from the heat. Do not let it come to a rolling boil. 
  • Overheating the water reduces its oxygen content and causes the tea to taste flat.
  • Let the water settle down for 10-20 seconds, then pour into the pot, cover, and let stand.
  • If using green or white tea, allow the water to cool to the proper temperature before pouring onto the leaves.
  • NOTE: At an altitude of 5000 feet, water boils at 202°F instead of 212°F, so you don't need to cool the water as much.

Steep Your Tea

  • How long to steep depends on how strong you like your tea and the type of tea you're using.
  • Do not judge by color because some teas brew light while others brew dark.
  • Small leaves brew more quickly and are usually ready in two to three minutes; medium leaves in three to five minutes; large leaves in six.
  • Most teas will taste bitter if you steep longer than six minutes.
  • If you have used an infuser or tea bags, remove them from the pot when the tea has reached the desired strength.
  • Tea bags steep more quickly because the leaves are finely cut, so don't let them steep too long. You may squeeze the bags gently before removing them from the pot to reduce drips (tea bag squeezers make this very easy).
  • If you placed loose leaves directly into the pot, you may want to pour the tea into a second warmed pot through a strainer to separate the tea from the leaves. This will prevent the tea from becoming bitter. But if you plan to pour all the tea into cups soon, simply place a strainer over the cup and pour slowly from the original pot.

Keep Your Tea Hot

  • If your teapot will be sitting for a while with tea in it, use a tea cozy to keep the tea at the proper temperature.
  • There are two types of cozies: an "over the top" cozy sits over the pot and must be removed to pour tea; a serving cozy wraps around the pot, leaving the handle and spout exposed for pouring. Both keep tea hot for long periods, depending on the quality of the cozy.
  • It is important, however, not to use a cozy if there are still tea leaves in the pot, since the excess heat will make the tea taste bitter. Only use a cozy if you have removed the tea leaves.

Adding Lemon, Sugar, or Milk

  • If you add lemon and sugar to your tea, add the sugar first, since the citric acid from the lemon will prevent the sugar from dissolving.
  • Milk is often used in full-bodied teas such as India and Ceylon teas.
  • There is a debate over whether to add milk to the cup before or after the tea; according to the British Standards Institute, milk should be placed in the cup first.
  • Don't use cream as it interferes with the taste of the tea.

Cleaning Your Teapot

  • To wash your teapot, simply rinse with hot water and turn upside-down to dry.
  • Never put it in the dishwasher or use soap.
  • To remove stains, fill with a solution of two tablespoons of baking soda and boiling water and soak overnight. Then rinse thoroughly and let dry. Do not use liquid soap. 

Mission: Tea Perfection

We are on a mission to bring you the highest quality, most delectable, and healthy tea blends available. You will be proud to offer our teas on your tables and to your guests. Our teas are sourced from only USDA certified organic growers in the most pristine tea growing regions of the world, including Sri Lanka, India, and USA. Our blends are created by a professional team of tea-masters to insure quality and consistency. Just like our coffee, we guarantee 100% satisfaction, or your money back! We love great tea, and we just want to share it with you-It's just that simple!

Tea Origins

We did an exhaustive search for the very finest teas that we could find, that were both approachable and incredibly full of rich flavor. We settled on a company that hand-selects and blends the finest organic loose teas from growers all over the globe. They design and blend our tea, then process it in small batches - it is fresher and more flavorful that way. Similar to how we taste (cupping) every batch we roast, they also taste each batch for flavor consistency and quality. We feel that they love creating the most incredibly delicious and flavorful teas, just like we do with our coffee. Besides the wonderful attention to detail and quality, we feel very fortunate to have found such a great tea supplier that has as high a standards to tea, as we do towards coffee! Another great overlap in our origins,is that they grow tea in exotic places like Fiji & India, and are farmers (tea) just like us (coffee). We feel that they understand tea as well as we understand coffee, and when you taste our tea blends, you will immediately recognize quality and flavor!

Best Practices

How to Prepare Hot Tea:

Good Water is Crucial

  • For best results, use artesian water or purified (not distilled)
  • Fill an empty kettle with fresh cold water.
  • If using tap water, let the water run for 30 seconds so that it is fresh.

Warm the Teapot

  • While the water is heating, fill your teapot with hot tap water to preheat it. Alternatively, you can briefly hold your teapot over the steaming kettle (don't get too close).
  • Warming your teapot prevents cracking that can occur when boiling water is placed in a room temperature pot, and it helps the brewed tea maintain the proper temperature.
  • Discard the water once the pot is warm.

Measure Your Tea

  • For loose tea, place approximately one teaspoon of tea leaves per cup (or the amount indicated on the label) into the pot, or into an infuser to place in the pot. (The amount depends on the type of tea and personal strength preference.)
  • The best way to measure loose leaf tea is with a scale. The scale needs to be accurate to .1 gram, and a good starting point is 2.5 grams of tea per cup, then adjust for taste. Oolongs frequently require 50% more tea (about 4 grams per cup), but are good for multiple infusions.

Boil the Water

  • As soon as the water comes to a boil, remove it from the heat. Do not let it come to a rolling boil. 
  • Overheating the water reduces its oxygen content and causes the tea to taste flat.
  • Let the water settle down for 10-20 seconds, then pour into the pot, cover, and let stand.
  • If using green or white tea, allow the water to cool to the proper temperature before pouring onto the leaves.
  • NOTE: At an altitude of 5000 feet, water boils at 202°F instead of 212°F, so you don't need to cool the water as much.

Steep Your Tea

  • How long to steep depends on how strong you like your tea and the type of tea you're using.
  • Do not judge by color because some teas brew light while others brew dark.
  • Small leaves brew more quickly and are usually ready in two to three minutes; medium leaves in three to five minutes; large leaves in six.
  • Most teas will taste bitter if you steep longer than six minutes.
  • If you have used an infuser or tea bags, remove them from the pot when the tea has reached the desired strength.
  • Tea bags steep more quickly because the leaves are finely cut, so don't let them steep too long. You may squeeze the bags gently before removing them from the pot to reduce drips (tea bag squeezers make this very easy).
  • If you placed loose leaves directly into the pot, you may want to pour the tea into a second warmed pot through a strainer to separate the tea from the leaves. This will prevent the tea from becoming bitter. But if you plan to pour all the tea into cups soon, simply place a strainer over the cup and pour slowly from the original pot.

Keep Your Tea Hot

  • If your teapot will be sitting for a while with tea in it, use a tea cozy to keep the tea at the proper temperature.
  • There are two types of cozies: an "over the top" cozy sits over the pot and must be removed to pour tea; a serving cozy wraps around the pot, leaving the handle and spout exposed for pouring. Both keep tea hot for long periods, depending on the quality of the cozy.
  • It is important, however, not to use a cozy if there are still tea leaves in the pot, since the excess heat will make the tea taste bitter. Only use a cozy if you have removed the tea leaves.

Adding Lemon, Sugar, or Milk

  • If you add lemon and sugar to your tea, add the sugar first, since the citric acid from the lemon will prevent the sugar from dissolving.
  • Milk is often used in full-bodied teas such as India and Ceylon teas.
  • There is a debate over whether to add milk to the cup before or after the tea; according to the British Standards Institute, milk should be placed in the cup first.
  • Don't use cream as it interferes with the taste of the tea.

Cleaning Your Teapot

  • To wash your teapot, simply rinse with hot water and turn upside-down to dry.
  • Never put it in the dishwasher or use soap.
  • To remove stains, fill with a solution of two tablespoons of baking soda and boiling water and soak overnight. Then rinse thoroughly and let dry. Do not use liquid soap.