This rich and dark blend is perfect as a naturally sweet after dinner tea or as a creamy latte. Black Wolf combines traditional Chinese Ripe Puerh tea for an earthy base with sumptuous cacao nibs to create a smooth, full-bodied, and astringent-free brew. An aromatic bouquet 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. Enjoy Black Wolf and a summer sunset!
Extremely smooth for a loose leaf Puerh (pronounced POO-ar), it is known as a "cooked" (to the Chinese) Puerh. Visit our Puerh page and read the introduction to learn more.
Chinese Puerh Tea*, Carob*, Cacao Nibs*, Elderberry, Rosehips, Honeybush, Peppercorns, Natural Blackberry Flavor, and Natural Vanilla Flavor.
- Scoop a heaping teaspoon of tea leaves into your infuser.
- Heat water to 212° (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Puerhs can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 212° water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
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.