Ingredients & Lore
blended with honeybush tea, cocoa nibs & natural chocolate flavor
When Columbus brought back the cocoa bean to Spain, it was a culinary bust. Cortez, offered chocolatl by the Aztecs he met centuries later in Mexico, hated it. The Spaniards (and Adagio) believe both explorers missed the prime discovery of the New World, sugar cane. Granulated and added to cocoa beans, it is fantastico. Our Honeybush Chocolate is a worthy heir to chocolate confections. One taste of our dessert in a cup and you’ll experience the symphony of a honeyed herbal, whisper of sugar, and deep echo of cocoa nibs and natural chocolate flavor to haunt explorer ghosts of yesteryear.
Part of chocolate teas sampler
Explore a variety of teas with our popular sampler set.
Four teas included are:
chocolate chai pu erh, chocolate, chocolate truffle, honeybush chocolate,
Meet our rooibos farmer, Niklaas Jakobus Slinger
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea?
“32 years. I started working as a laborer on a neighboring Rooibos Farm and for the past 14 years I have been growing Rooibos on my own farm.”
What got you started in the tea industry?
“I grew up on a Rooibos Farm. After I left home, I worked on different farms producing a wide variety of agricultural products, but my love for Rooibos and the area in which I grew up brought me back home. Since I was a small boy, I dreamed about owning my own Rooibos Farm and 14 years ago my dream came true with the help of my previous employer who helped me to loan money to purchase my own Rooibos farm.”
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Can you describe a typical day out in the field? How many hours would that be?
“During Harvesting season (January - April), I leave home at 05:00 in the morning to turn the Rooibos fermentation heaps on the drying yard. I then go to the fields and start harvesting the Rooibos. At 10:00 I return to the drying yard to open the fermentation heaps and spread the Rooibos thin and evenly to dry. I then continue harvesting till we break for lunch at 12:30. After lunch (14:00) I take the harvested Rooibos to the drying yard for further processing. After cutting and bruising the tea is put into fermentation heaps around 18:00. After that we collect the dried Rooibos from the drying yard. My day ends at around 19:30. A typical working day is around 13 hours during harvesting season.”