This rich and dark blend is perfect as a naturally sweet after-dinner tea or as a creamy latte. Black Wolf combines earthy Chinese ripe puerh with sumptuous cacao nibs to create a smooth, full-bodied, astringent-free brew. The medley of rosehips and peppercorns, fruity elderberry and blackberry, sweet honeybush and vanilla natural flavor gives this tea a dessert-like finish. Add a dash of sugar or honey to pull out more of the chocolate flavor.
Ripe (Shou) Chinese Puerh Tea*, Carob*, Cacao Nibs*, Elderberry, Rosehips, Honeybush, Peppercorns, Natural Flavors.
8 oz Cup
- Scoop a heaping teaspoon of tea into infuser.
- Heat water to 212° F (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one heaping teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 212° F water and let it steep for 3 to 5 minutes. Remove the infuser and enjoy.
Brewing Iced Tea
Though we don't necessarily recommend drinking Black Wolf iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.