Cacao Tea - Costa Esmeraldas 2017 Harvest (Equador)

Tea type
Herbal Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Roswell Strange
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From Kajkab

How to brew:

To ensure full flavor is released, cacao tea requires hotter water and longer steep time. We recommend steeping two teaspoons of loose leaf tea (using an infuser or tea bag) in a cup of boiling water (210° F) for at least 6-8 minutes. Enjoy it pure or with sweetener. It can also be used in mix drinks as well if the natural chocolate flavor is desired. Of course, you can add more tea if a stronger flavor is desired.

Kajkab cacao tea is a healthy alternative to traditional caffeinated drinks. It is 100% natural, no preservative and without any artificial flavors or starches (zero calories, gluten-free, and vegan). Not only is it delicious, but it will also make you feel better all day long thanks to its unique health-improving properties.

Here are other benefits of Kajkab cacao tea:

1. Eliminate the caffeine

Cacao contains theobromine, which has a gentle effect that is long-lasting and increases feelings of well-being
2. Antioxidants powerhouse

With 40 times more antioxidants than blueberries, it is one of nature’s most potent antioxidant foods.
3. Healthy weight-loss

Drink a cup of hot Kajkab cacao tea before meals to help manage weight. Studies show cacao helps to curb appetite.
4. Minerals for the body

Cacao is high in iron, magnesium, and zinc, all of which to support the different systems within your body.
5. Mood-enhancing properties

Anandamide – known as the “bliss molecule,” it creates a feeling of euphoria
Serotonin – known as the feel-good brain chemical, it restores feelings of well being to the mind and body
Phenethylamine – leads to increased mental drive/cognition and helps to combat feelings of depression and anxiety
Dopamine – increases sensations of pleasure and enhances motor and cognitive skills

About Kajkab View company

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2 Tasting Notes

98
9122 tasting notes

Quite dense, rich and chocolate-y – like the foundation for a really good cup of hot cocoa but without the milk added to it or any fun additions like marshmallows. It’s fucking amazing for a chocolate profile, though! What really gets me, however, is how it can have this natural fruitiness to it as well that still works so brilliantly, but confusingly, well. I guess I know cacao from different regions of the world have unique tasting notes – like any other harvested thing, and Equadorian chocolate is known for being a bit fruitier. It’s just so crazy seeing that in practice THIS clearly!!

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