Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
It’s fascinating to learn about the history and cultural significance of chocolate, which has been enjoyed by people for centuries. The Latin name for chocolate, Theobroma cacao, meaning “food of the gods,” highlights the importance and reverence that ancient civilizations such as the Maya placed on the cocoa bean.
Chocolate’s popularity continued to grow in Europe, with the drink being served to everyone from kings to the average person in the 1500s. By the 1700s, there were as many chocolate houses as there were coffee houses across most of Europe and the United Kingdom, demonstrating the widespread appeal of this beverage.
In North America, the first chocolate factory opened in the Massachusetts Bay Colony in 1756, cementing chocolate’s place in the culinary history of the continent.
The natural flavor of chocolate is often described as rich and complex, with notes of sweetness and bitterness that complement each other perfectly. When combined with the premium quality Ceylon tea, the result is a delightful and satisfying taste experience that is sure to please chocolate lovers.
Overall, the history and cultural significance of chocolate make it a beloved and revered ingredient in many cultures around the world. Its natural flavor and aroma make it a perfect complement to a variety of foods and beverages, including Ceylon tea.
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