Pumpkin-Choco-Chili – Black Tea

Brew & Taste

This tea takes on a rich golden color. Robust black tea creates a solid foundation into which other flavors gradually blend. First, you’ll notice a hint of chocolate from cocoa shells along with some coconut creaminess, followed by the sweetness of pumpkins. Chili enters the scene subtly, starting as a gentle tingle and gradually intensifying into a pleasant warmth. The whole composition is rounded off by the earthy depth of roasted chicory and the nutty tones of genmaicha.

Origins

Black tea was first produced in China as early as the 17th century. However, legend has it that its creation was more of an accident. Tea leaves are said to have oxidized during transport or prolonged drying, and people liked the new, more distinctive taste. It’s during this oxidation that substances called theaflavins are formed, which give tea its typical dark color and full flavor.

Chili peppers are hot because of capsaicin. The body reacts to it as if it were pain, releasing endorphins, which is why you may feel unexpectedly good after a few bites or sips. Cassia comes from China and is often sold as cinnamon, even though it comes from a different tree. It has a rougher, more intense flavor than delicate Ceylon cinnamon. It also contains more coumarin than real cinnamon, which gives it a more distinctive aroma.

Chicory saved coffee lovers during wars and economic crises. The roasted root tastes similar to coffee, but without the caffeine. It also contains inulin, a type of fiber that promotes healthy gut bacteria. It's no wonder that Napoleon turned to chicory when coffee imports from the colonies stopped due to a naval blockade.

Carob comes from the pods of the carob tree, which grows in the Mediterranean. The ancient Egyptians used it as a sweetener, and the Greeks made cough syrup from it. And buckwheat? When roasted, it acquires a delicate nutty aroma that has won the hearts of the Japanese so much that they use it to make their favorite tea, sobacha.

Coconut flakes are made by grating and drying the white flesh of coconuts. They contain specific fats that go straight from digestion to the liver, where they are converted into quick energy. Genmaicha was invented by Japanese merchants who wanted to save money on expensive green tea. They added roasted rice to it and created a drink with a popcorn aroma.

Here’s a great tip for warming up on cold days: add hot milk to strong tea with chili and sweeten it with honey. The milk fat softens the sharp tones and brings out the chocolate smoothness even more.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.