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Information: A perfect dessert tea that is wonderful with shortbread cookies. If you want a little something without sugar, try this, a chocolate favorite. This tea is a lovely combination of mint with the earthy, irresistible aroma of chocolate. During its long history, chocolate was originally drunk, not eaten, with its origins being traced back to the ancient Maya, and Aztec civilization in Central America. The Maya used cocoa beans as a form of currency as well as a special ingredient in their drink. For the Europeans, in the 1600's and 1700's, there existed a hefty import duty on cocoa, resulting in chocolate becoming an item that only the wealthy could afford to enjoy. Hot Brewing Method: Bring freshly drawn cold water to just before a boil. Place 1 teaspoon of tea for each cut in the teapot. Pour your hot water over the leaves. Let steep for 3-7 minutes according to taste (The longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method: Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of very hot water over to tea. Steep for 5 minutes. Pour the tea into your serving pitcher straining the leaves. Add ice and garnish and sweeten to taste if desired. |