# Chocolate Hazelnut Black Tea > Loose-leaf black tea with cocoa and hazelnut. Smooth, slightly sweet, dessert-leaning. Drinks beautifully with milk. - **URL:** https://sampsonecoshop.com/products/chocolate-hazelnut-black-tea - **Type:** tea - **Brand:** THE METROPOLITAN TEA COMPANY LTD. - **Price:** 11.99 CAD - **Availability:** check store - **Tags:** blacktea, replenishable, tea ## Description πŸƒ Black Tea🍫 Cocoa & Nutβ˜• Medium Caffeine🌿 Loose Leaf The dessert cup β€” black tea brushed with real cocoa and the warm sweetness of toasted hazelnut. Chocolate and hazelnut have been a kitchen pairing since gianduja was invented in Turin during the Napoleonic blockades β€” chocolate stretched with local hazelnut paste. This blend translates that same idea into a tea: a smooth black-tea base, real cocoa pieces, and the warm, slightly buttery sweetness of toasted hazelnut. Drinks well neat for a lighter, more tea-leaning version. Add milk and the cup turns dessert β€” closer to a chocolate-hazelnut latte than to a tea. Sweet enough without sugar; a small spoon of honey leans it further toward dessert. 🍫 Real Cocoa Cocoa pieces β€” the dessert anchor 🌰 Toasted Hazelnut Warm, slightly buttery, gianduja-style sweetness πŸƒ Smooth Black Base Round leaf β€” built to take milk ✨ **The Sampson Promise** We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t. Type Black Tea, Flavoured Caffeine Medium Origin Sri Lanka & India Format Loose Leaf Steep Time 3–4 min Servings ~25 cups (50g) ## Tasting Notes 🍫 Cocoa Aroma Warm, slightly bittersweet β€” closer to dark chocolate than to milk. The cocoa hits before the leaf and sets the cup’s direction. 🌰 Buttery Hazelnut Body Toasted hazelnut sits in the middle β€” round, slightly buttery, a little nutty-sweet. With cocoa, it becomes gianduja in a cup. πŸƒ Smooth Tea Finish Aftertaste The black-tea base closes the cup β€” keeps the dessert side from going cloying, anchors the flavour in actual tea. The cup is dessert-leaning, not dessert itself. ## How to Brew 01 Measure Heaped teaspoon (about 3g) per 8oz cup. Cocoa pieces and chopped nut are dense β€” use a touch more for the milk version. 02 Heat the Water Bring water to a full boil, let it rest 30 seconds β€” around 95Β°C / 200Β°F. Hot enough for the leaf, gentle enough to keep the cocoa from scorching. 03 Steep 3–4 Minutes Three minutes for a brighter, more tea-forward cup. Four for a fuller, more cocoa-leaning brew. Strain cleanly. Water 95Β°C Time 3–4 min Per Cup 1 heaped tsp Pours beautifully as a chocolate-hazelnut latte: brew double-strength, steam in milk, finish with a small dust of cocoa. Tastes like a dessert without one on the plate. ## About the Tea πŸƒ Black Tea The Base A blend of Ceylon and Indian black leaves chosen for malty roundness rather than astringency. Strong enough to carry the cocoa and nut, smooth enough to drink with or without milk. 🍫 Cocoa Pieces The Chocolate Real cocoa nibs and pieces folded through the blend β€” they release their warm chocolate character slowly as the tea steeps. No cocoa powder, no synthetic chocolate flavour. 🌰 Chopped Hazelnut The Nut Chopped toasted hazelnut visible in the leaf. The roasting brings out the buttery, slightly sweet character β€” the same one that turns chocolate into gianduja. In the tin Black tea, cocoa pieces, chopped hazelnut, natural chocolate and hazelnut flavours. Origin & Sourcing Black tea sourced from estate gardens in Sri Lanka and India. Cocoa pieces and chopped hazelnut folded through the blend in small batches for the Sampson shelf β€” a dessert-style cup built around real food rather than essence. ## Images - https://cdn.shopify.com/s/files/1/0571/5319/2067/files/chocolate-hazelnut-black-tea-1712619.jpg?v=1780653365 - https://cdn.shopify.com/s/files/1/0571/5319/2067/files/chocolate-hazelnut-black-tea-6253374.jpg?v=1773268700