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Choco-Rooibos

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Who knew hot chocolate could be herbal?

Hot, sweet and spicy, our very special blend of rich South African rooibos with chai spices and cocoa nibs is the herbal equivalent of hot chocolate. We've spiced those warming notes of cinnamon, cardamom and ginger with a twist of black pepper, and the deliciously bittersweet taste of the cocoa is beautifully complemented by the creamy sweetness of rooibos. It's what you might call tea gourmandise.

  • Tea Type

    Flavoured Herbal Infusion

  • Origin

    South Africa

  • Taste Profile

    Sweet, Aromatic

  • Tastes like

    Creamy cocoa and exotic spices

  • Food pairing

    Rich biscuits work well with the spice and chocolate flavours

  • When to drink

    Delicious late in the evening

Brew the perfect cup

Add two teaspoons (around 4g) per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

Reviews
* * * * * (2)

2 Reviews

* * * * *
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* * * * * Yum - absolutely my favourite! by Lorraine sinclair on 4th March 2016

can't recommend this enough. Such a delicious blend with lots of tones that beautifully harmonise in the mouth. Love the subtle cocoa that comes through. Just can't stop drinking it!

* * * * * Superb - herbal hot chocolate indeed! by Lee Butler on 25th October 2015

I admit that I was a little disappointed with my first cup - all I could taste was cinnamon, which for me completely overpowered the cocoa element. However, on the plus side, the cinnamon ingredient is short strips of cinnamon stick... so I took them out! What's left is a smooth, warm and spicy infusion, with a definite cocoa hit. As a low-carb diet prohibits me having hot chocolate, this couldn't have been a better find. This has immediately become a firm favourite and definitely on my re-order list.

Origin

South Africa

Herbal rooibos is unique to the Cederberg Mountains in South Africa’s Western Cape province, home to antelopes, leopards and lizards. The Khosian tribes had had been harvesting the leaves of the Aspalathus Linearis plant long before its discovery by the Dutch colonists, who applied the same process of oxidation used to create black tea. As a result, the green, needle-like leaves were transformed to a glowing red, giving the tea its name: rooibos or ‘red bush’ tea. As a herbal plant it’s caffeine free, and the only known source of the antioxidant aspalathin.

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