H-TT-072

Cocoa Tea (Trinidad style)

Spiced cacao infusion, from Blend, Trinidad.

Herbal tisanes

Cocoa Tea (Trinidad style) is strongest on body, aroma intensity and cocoa. Typical tasting words: dark chocolate, cinnamon, nutmeg, roasted, clove. Evolved from estate plantation traditions where dried fermented cacao beans were rolled into balls with warm spices. A staple Caribbean breakfast drink, traditionally grated and simmered with condensed milk and nutmeg.

Also known as cocoa tea, caribbean cocoa tea and cocoa ball infusion.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency2umami0brightness1body5smoothness4aroma intensity5finish length4

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty3toasty3malty1honey0spicy4woody1earthy2smoky0creamy2citrus0stone fruit0tropical0cocoa5caramel2

Facts

Origin: Blend, Trinidad
Plant: Theobroma cacao beans and spices
Harvest: main crop autumn to winter
Elevation: low
Oxidation: to %
Roast: medium
Leaf: compressed
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: none

Made by: fermenting, then roasting, then grinding, then spicing, then shaping, then boiling.

Caffeine

A cup of Cocoa Tea (Trinidad style) carries a typical estimate of 12 mg of caffeine, within a range of 5 to 25 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	4 g	98 to 100 °C	7 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
cold_weather

Pairs with pastry and breakfast_dishes. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: yes.