The Oliver Pluff tea company focuses on colonial-styled teas, like those leaves thrown into Boston Harbor during the Boston Tea party. But is also has a variety of other products like mulling spices, pressed tea cakes, and more. Being both an American history-lover and a tea-fanatic, I’ve had my eye on Oliver Pluff products for a little while, and this post-holiday shopping season seemed like the time to give them a try.
I ordered the Cacao Shell Trio from Oliver Pluff and it arrived promptly at my doorstep. The tins were as sleek and stylish as they appeared online, with nicely embossed, heavy paper labels, and dark metal lids. Careful when opening– these tins were filled to the brim!
According to Oliver Pluff, cacao shell tea was a big hit with our first First Lady, Martha Washington. Neither black tea nor coffee, cacao shells make for a roasty blend with chocolate overtones. I’ve reviewed other cacao shell tea on SororiTea Sisters before, and I’ll reiterate that I think they taste like chocolate-drizzled popcorn. The cacao shells are surprisingly more buttery and savory than you would expect. (Also, be aware that while the cacao shells don’t contain caffeine, they are technically stimulants, so make sure you brew this at a time that works around your sleep schedule).
The Cacao Shell Trio has three different blends, plan cacao shells, cacao and mint, and cacao citrus. The plan cacao shells were comparable to other cacao teas I’ve tried in the past, a nice change of pace for the coffee-lover, or a lower-calorie take on a warm, chocolate beverage.
In the cacao mint blend the mint was very strong, like a less-sweet peppermint mocha. It was a great blend to drink around christmas time, when everything is flavored like candy canes. I would advise not over-steeping this blend, or else the mint really takes over. Keep the steep times short to let the cacao shine through.
The cacao citrus blend had both cacao shells and orange peels. This was my favorite blend of the trio. The orange peels were mild, but helped add dimension to the chocolate cacao. This reminded me a bit of those chocolate oranges that come out around this time of year, or like some chocolate and orange pu erh teas I’ve tried in the past. The buttery cacao shells were a nice pair with the tart and fruity orange peels.
Overall this trio was a great purchase and I’ll have to give more Oliver Pluff products a try in the future.
Here’s the scoop!
Leaf Type: Herbal
Where to Buy: Oliver Pluff
Description: Martha Washington enjoyed steeping the shells of roasted cocoa nuts from the cacao tree for the interesting flavor and health benefits.
Learn even more about this tea and tea company here!
My Morning Blend from The NecessiTeas. . . .
This robust tea is made from two simple, quality ingredients: black tea leaves and roasted cocoa beans. This tea has everything that is good about hot bold black tea, hot chocolate, and coffee. The black tea gives enough fresh tartness to keep the chocolate from being too sweet, and the roasted cocoa beans add a decadent smoothness that hints at the rich and nutty tones of coffee. No matter how long I steeped the leaves, the blend stays strong and smooth, with no bitter astringency.
Many black teas in people’s cupboards are English breakfast blends. I feel like My Morning Blend could easily be called American Breakfast, with all that Hershey chocolate flavor over the top of a welcoming tea brew (if we Americans weren’t already drinking coffee as the breakfast beverage of choice, that is).
I recently tried some cocoa shell tea for the first time, and found it to be a tasty, unique experience, a mix of sweet and salty, almost like chocolate-drizzled popcorn balls. Cocoa shells are well and good, but as a tea-lover, sometimes I just need that black tea undertone. My Morning Blend from The NecessiTeas was the perfect fix.
This blend takes milk like a champ, only growing more delicious and creamy with rich chocolate and toasty tea notes. This blend should be an essential on everyone’s tea shelf for those mornings when you want a cup that feels like putting on your favorite sweater and smells like your favorite cookies baking in the oven.
Here’s the scoop!
Leaf Type: Black
Where to Buy: The NecessiTeas
Description:
If you are looking for a wake-me-up, perk-me-up cup in the morning, that’s off the beaten path of coffee, look no further. This strong black tea has the smoothness of chocolate, and the boldness of roasted cocoa beans. Doctor it as you would a cup of coffee, with milk and sugar to start off your day!
Learn even more about this tea and tea company here!
A Grown Up Chocolate Experience: Cacao Tea from Mi Cacao
Chocolate tea can be a decadent latte, or a great dessert-replacement. But most of the chocolate teas I’ve tried, have black tea or honeybush tea as a base, mixed with chocolate chips and chocolate flavors. This tea, Cacao Tea from Mi Cacao, is a completely different chocolate experience.
You may have heard about cascara tea at your local coffee shop, which is a brew made from the husks of the coffee cherries. Similar to cascara tea, cacao tea is an herbal brew made with cacao shells. These shells are the exterior pod that hold the cacao nibs, the essential chocolate-making ingredient. But these shells still have plenty of flavor.
I brewed this once straight, and once with milk. On its own, this tea does taste like chocolate, but it is almost salty and brothy, like a nutty chocolate popcorn tea blend. The blend is enhanced by milk, making the blend feel creamier and sweeter, and more like the decadent chocolate teas with which I’m more familiar.
Do you remember liking the taste of coffee ice cream, but having a strong aversion to coffee itself? But then you tried coffee on its own out of necessity or curiosity, and you came to like the strong brew on its own? Cacao Tea feels like the chocolate equivalent. It’s easy to like sugary, chocolatey hot chocolate, but cocoa tea might be more of an acquired taste. But perhaps as your tastes or moods change, you’ll be looking for a chocolate brew that’s a little less sweet and more potent. That’s when Cacao Tea will be the perfect choice.
Here’s the scoop!
Leaf Type: Herbal
Where to Buy: Mi Cacao
Description:
Herbal chocolate tea made from the shell of the cacao bean. Cacao Tea is 100% cocoa based. It is completely natural, preservative free, and without any artificial flavors or starches. Sugar-free. Organic. Gluten-Free. Vegan-friendly.
Learn even more about this tea and tea company here!
Apple & Fig Crumble Tea from Tea Blendz
Tea Information:
Leaf Type: Black Tea
Where to Buy: Tea Blendz
Tea Description:
This tea is no longer available for purchase on their site.
Learn more about this company here.
Taster’s Review:
Apple & Fig Crumble Tea from Tea Blendz is no longer available for purchase on their site but I thought it was still worth a mention especially this time of year! Apples and Figs and Crumbles…oh my! I hope I am able to sample more teas from this company because they have some really interesting flavor combos and flavor names. Here at Sororitea Sisters we drink a LOT of tea and it’s always nice to come across a name and/or flavor combo we haven’t tried before. If you are from a company that has some interesting, different, or just plain crazy ones let us know!
As for this Apple & Fig Crumble Tea from Tea Blendz it’s pretty darn tasty! In the dry loose leaf itself I can SEE the black tea leaves, the dried apples, the dried figs, and perhaps some stray cinnamon and/or cacao nibs but I could be wrong. As I continued to taste the tea I can taste a bit of cinnamon so I’m thinking my assumption is correct there! The apple, fig, crumble, and spice ratios could not be more perfect! This Apple & Fig Crumble Tea from Tea Blendz is very well done!
Choco Shou Pu-erh Tea from Camellia Sinensis
Tea Information:
Leaf Type: Pu-erh
This tea is available from Amoda Tea.
Tea Description:
f you’re new to pu-erh, this is a great introductory tea. If you’re not new, you’ll still enjoy its vanilla chocolate goodness. This is slightly earthy and woody, as you might expect from an aged tea. The taste is smooth, rich (there’s mini chocolate chips in this afterall) with a lingering sweetness. Go ahead and try this hot with milk or even as an iced latte.
Learn more about subscribing to Amoda Tea here.
Taster’s Review:
As I’ve said on several occasions, I’m usually hesitant when it comes to sampling pu-erh. I actually have enjoyed most of the pu-erh that I’ve tasted over the years but if I had to choose between pu-erh and most other tea types, I’d probably go with something else. I’m not a big fan of the earthiness that seems to go along with most pu-erh and especially with shou pu-erh. And as the name of the tea indicates, shou pu-erh is the base tea used for this Choco Shou Pu-erh Tea from Camellia Sinensis which is the last of the four teas that I’m sampling from this month’s Amoda Box.
And while I don’t usually like that earthy flavor of pu-erh, it works with this particular blend. The earthiness actually enhances the flavor of the chocolate and gives it a deeper, richer flavor. So while I may not be all excited about a shou pu-erh, I do get excited about a tea that complements the flavor of chocolate.
Yay chocolate!
So, yes, this is earthy. But not so much that it knocks me upside the head with a flavor that makes me think that I steeped soil instead of tea. This tastes much better than I would assume the steeped soil would taste – I’m going to go with that assumption because I’m not going to steep soil and drink it. Just not gonna do it.
The chocolate flavor here tastes dark and decadent, like an expensive chocolate bar that says 70% cacao on it. If you prefer your expensive chocolate bar to say “milk chocolate” on it, add a splash of milk to make a latte because this tea tastes amazing as a latte!
To steep: I used my Kati Tumbler rather than my gaiwan to steep this tea because of the little chocolate chips in the blend. I felt like the Kati was the better way to go. I did rinse the tea for 15 seconds before infusing though – you’ll want to do this with any shou to help wash away some of those stronger earthy notes. After the rinse, I infused the first cup for 2 1/2 minutes in 190°F. I added 30 seconds onto each subsequent infusion.
I resteeped twice – creating three very flavorful cups of tea – with the first two much more chocolate-y than the third. The third was still quite nice, just not as much chocolate flavor.
So smooth! No bitterness (not even from the chocolate!) and no astringency. Just a deep, mellow, luxuriously chocolate flavor that I would happily drink on a regular basis. As I said before: the chocolate flavor lasts through a couple of steeps – I got two very chocolate-y steeps out of the tea before the chocolate notes began to wane.
This tea gets a thumbs up from me. Quite good!
