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“Holy cacao Batman! This is one chocolatey tea. Cacao and honey. Unfortunately, this cooled before I got a chance to drink it and that led to my mug being quite astringent. It wasn’t bad, though a...” Read full tasting note
“SO GOOD!!! I love cacao and Assam, so it really is a no brainer. Thanks for the sample Nicole! Malty and sweet. Just perfection. I kinda finished the cup before thinking about my note, I downed it...” Read full tasting note
“Noms. I made a small order the other day from tea-historic as i like to try and support the folks within the community who are trying things out. Plus, given our swapping history, i was fairly...” Read full tasting note
“Did you know that Ceratopsians (the family of dinosaurs that Triceratops belongs to) might not have had those elaborate head fringes for defense like originally thought? I am currently reading an...” Read full tasting note
This tippy Assam black tea comes from the Nahorhabi estate in India. The cacao husks originate in the Dominican Republic and are roasted in the US.
Cacao husks do have a small amount of caffeine but are not the same as cacao nibs or processed chocolate. The combination of tippy black tea and cacao husks becomes a punch in a velvet glove. Energizing but soothing at the same time, this blend is a good morning tea, but use with caution towards bedtime if you are especially caffeine sensitive.
This doesn’t make a clear tea and there is cacao sediment in the cup due to the small size of the husks being used. If this bothers you, you can try using a filter bag. Otherwise, enjoy the extra bit of chocolatey yum at the bottom of the cup!
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Holy cacao Batman! This is one chocolatey tea. Cacao and honey. Unfortunately, this cooled before I got a chance to drink it and that led to my mug being quite astringent. It wasn’t bad, though a little brisk for my tastes. Still it was fun to try so thank you Sil for the share.
My full review (and a rant about how much I love dinosaurs) can be found here: http://sororiteasisters.com/2017/05/15/tricera-tips-assam-from-tea-historic-2/
SO GOOD!!! I love cacao and Assam, so it really is a no brainer. Thanks for the sample Nicole!
Malty and sweet. Just perfection. I kinda finished the cup before thinking about my note, I downed it so quickly I’m not sure it even happened :P
Noms. I made a small order the other day from tea-historic as i like to try and support the folks within the community who are trying things out. Plus, given our swapping history, i was fairly sure that i’d enjoy at least some of the selections from her store, as she wouldn’t be selling them if she didn’t like them :)
This one is tasty! I have often dropped cacao shells in to my LB, but i can’t say that i’ve tried it with an assam. As expected, this one works. It’s very much a delicious chocolatey tea that isn’t overly sweet. I supposed you could add a little sugar to it (or milk and sugar!) to really turn it in to a decadent beverage but i won’t need all that. Even cold, this is yummy!
Did you know that Ceratopsians (the family of dinosaurs that Triceratops belongs to) might not have had those elaborate head fringes for defense like originally thought? I am currently reading an ARC of a book called Weird Dinosaurs, and finished the section on Ceratopsians where it talks about how the bony head fringe might have been used for mating displays. The theory for this is two-fold, a lot of damage marking on the heads of these dinosaurs match damage you would find on the skulls of deer and goats (and matches the horns on others of the same species) and more importantly the larger horns and weird triangular growths on the more bombastic species (like the fringe on Centrosaurus) didn’t develop until they started going through puberty.
This segues nicely to today’s tea, Tricera-Tips (Assam) from Tea-Historic, a blend of Nahorhabi Estate Assam and Cacao Husks from the Dominican Republic. If you think from the combination of an Assam and Cacao husks that it will be liquid brownies, well, you are right. The aroma blends malt, chocolate, molasses, and sweetness, and it smells just like brownie batter. Not really much else to say, too busy sniffing the brownie batter tea leaves!
After a nice steep in my steeping apparatus, the leaves still smell like brownies, even more so. With the chocolate and molasses comes malt and a starchy baked goods note that really fools my mind into thinking this is food and not tea. I am serious, pretty sure you could shove this under my nose with a blindfold and I would be convinced you were teasing me with incoming brownies. The smell of the liquid is much the same, with a little bit of an extra sweetness and a little less molasses. It reminds me of the constant brownie war Ben and I have, since he wants his brownies sweeter and I want mine loaded with molasses.
So the moment of truth, does it smell as brownie heavy as it smells…yeah it does, astoundingly so! I have had plenty of Assams and enjoy drinking cacao shells, and they are each delicious on their own, but something about the combination of the two really works. Cacao shells on their own taste like chocolate but with a woody and at times sour note, and Assam can be too brisk and malty, but when combined these aspects are balanced out so what you get is liquid brownies. What I really liked about this tea is it is sweet but not as sweet as brownies can be, meaning I could quaff a lot of it without feeling ill (unlike what happens when I fill my gorge pouch on brownies) and of course I had to share with Ben, who loved it and requests more.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/12/tea-historic-tricera-tips-assam-tea.html
